Homemade DAZS TRIO Ice Cream Belgian Chocolate White Milk Chocolate Cup No GMO Ingredients No rBST Recipe: A Healthier Twist On A Classic Favorite

Category: Ice Cream

Introduction

Haagen-Dazs, a name synonymous with rich, creamy, and indulgent ice cream, has been a favorite for many since its inception in - The DAZS TRIO Ice Cream Belgian Chocolate White Milk Chocolate Cup is a beloved treat that combines the deep flavors of Belgian chocolate with the sweetness of white milk chocolate, all nestled in a chocolate cup. While store-bought options are convenient, making it at home allows for customization, better nutritional value, and the use of high-quality, non-GMO ingredients without rBST. This recipe not only mimics the original but enhances it with healthier alternatives and personalized touches.

Why Make It at Home?

Crafting your own version of the DAZS TRIO offers several advantages. You can control the sugar content, use hormone-free milk, and incorporate non-GMO ingredients, making it a healthier choice. Customization is key; whether you prefer a vegan version or want to add mix-ins, the possibilities are endless. Additionally, homemade ice cream can be more cost-effective and fun to make.

Personal Anecdote

I recall the first time I tried the DAZS TRIO; it was love at first bite. The combination of textures and flavors was exquisite. However, I wanted to enjoy it without the guilt. This led me on a journey to create a homemade version that retains the original's charm but with a healthier profile. The result is a recipe that not only satisfies the taste buds but also aligns with my values of using quality, ethical ingredients.

Recipe Details

• **Prep Time:30 minutes
• **Cook Time:15 minutes
• **Total Time:45 minutes
• **Yield:6 servings

Ingredients

For the Chocolate Cups:

• 1 cup (200g) Belgian dark or milk chocolate chips (non-GMO)
• 1 tsp (5g) coconut oil

For the White Milk Chocolate Ice Cream:

• 2 cups (480ml) heavy cream (non-GMO, rBST-free)
• 1 cup (240ml) whole milk (non-GMO, rBST-free)
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) honey or natural sweetener
• 1 tsp (5g) vanilla extract
• 1/4 tsp guar gum (optional, for texture)

For the Belgian Chocolate Ice Cream:

• 2 cups (480ml) heavy cream (non-GMO, rBST-free)
• 1 cup (240ml) whole milk (non-GMO, rBST-free)
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) unsweetened cocoa powder (Dutch-processed)
• 1/4 tsp salt
• 1 tsp (5g) vanilla extract
• 1/4 tsp guar gum (optional, for texture)

Instructions

• Prepare Chocolate Cups:

• Melt chocolate and coconut oil in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval until smooth.

  • Pour into cup-shaped molds, tapping to remove air bubbles. Refrigerate until set, about 10-15 minutes.

• Make White Milk Chocolate Ice Cream:

• In a medium saucepan, combine cream, milk, sugar, and honey. Heat over medium heat, stirring until sugar dissolves.

  • Remove from heat, stir in vanilla. Let cool, cover, and refrigerate for at least 2 hours.
  • Churn in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze.

• Make Belgian Chocolate Ice Cream:

• In a medium saucepan, combine cream, milk, sugar, cocoa powder, and salt. Whisk until smooth and warm over medium heat until sugar dissolves.

  • Remove from heat, stir in vanilla. Let cool, cover, and refrigerate for at least 2 hours.
  • Churn in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze.

• Assemble the Cups:

• Once ice creams are set, scoop a layer of Belgian chocolate ice cream into each chocolate cup, followed by a layer of white milk chocolate ice cream.

  • Serve immediately or return to freezer for up to 2 hours before serving.

Storage Instructions

• Ice Cream: Store in an airtight container in the freezer for up to 2 weeks.
• Chocolate Cups: Store in an airtight container in the refrigerator for up to 5 days.

Variations

• Vegan Version: Replace dairy with coconut milk or almond milk, and use vegan chocolate.
• Mix-Ins: Add nuts, caramel, or fruit for extra flavor and texture.
• Low-Sugar Version: Use natural sweeteners like stevia or reduce sugar content.

Special Equipment

• Ice cream maker (optional)
• Blender and freezer-safe container
• Double boiler or microwave-safe bowl
• Chocolate molds

Pro Tips

• Quality Matters: Use high-quality chocolate for the best flavor.
• Temperature Control: Ensure ingredients are chilled before churning for a creamier texture.
• Quick Assembly: Work swiftly when assembling to prevent melting.

Nutritional Comparison

FAQ

• Can I use fresh ingredients? Absolutely, fresh and organic ingredients enhance flavor and nutrition.
• What if the ice cream is too hard? Let it sit at room temperature for a few minutes before serving.
• How do I make it last longer? Store in airtight containers in the freezer.
• Can I scale the recipe? Yes, adjust quantities as needed for larger batches.
• What if I don't have an ice cream maker? Use a blender and freeze in increments, blending until smooth.

Serving Suggestions

• Enjoy as a dessert or snack.
• Use leftover ice cream in milkshakes or sundaes.
• Offer as a gift or serve at gatherings.

Conclusion

This homemade DAZS TRIO recipe offers a healthier, customizable alternative to the store-bought version. With rich, authentic flavors and improved nutrition, it's a treat you can feel good about. Share your creations and enjoy the delightful experience of homemade ice cream.