These recipes celebrate “Fifty Years of Flavor,” taking their inspiration from an original Häagen-Dazs favorite, a popular ethnic flavor introduced in the ’90s, and the latest addition to the trendy Häagen-Dazs Five™ line.

Dulce de Leche with Hot Spiced Pecans: It starts with a delicious combination of caramel ice cream swirled with ribbons of golden caramel and adds a dash of spicy heat.

Honey Bee Cookies with Vanilla Honey Bee Ice Cream: These cute cookies top vanilla ice cream blended with golden honey. This sweet ice cream has an even sweeter purpose: funding research to protect disappearing honey bee populations.

Lemon Raspberry Clouds: Light and delicate, these meringues are heavenly with raspberry sauce and Häagen-Dazs Five Lemon ice cream. This ice cream is the height of simplicity with only five ingredients and the taste of refreshing pure lemon and sweet cream.

Get more ice cream inspiration at and

Häagen-Dazs Celebrates Fifty Years of Flavor

An iconic ice cream brand celebrates its 50th birthday this May. Häagen-Dazs(r), the name synonymous with ice cream quality, was created by Reuben Mattus, after selling flavored ices and ice cream pops from a horse drawn cart on the bustling streets of New York City in the early 1900s. Reuben’s dream was to craft an ice cream of superior quality and unequaled taste. He launched the all natural, super premium Häagen-Dazs ice cream line in 1960 with three classic flavors that are still favorites today – Vanilla, Chocolate and Coffee.

Over the past 50 years, each new Häagen-Dazs flavor has been crafted without compromise. It took Reuben six years to find the perfect strawberry – Hoods and Totems from the Northwest – for his Strawberry ice cream. California raisins are plumped in a rich rum blend for exactly 42 days before they’re ready for Häagen-Dazs Rum Raisin ice cream. Berries are “hugged” to release their juices which are then blended into the ice cream, giving berry flavors their subtle all-natural color. These extra steps and others guarantee that each all-natural spoonful meets Reuben’s strict standards.

Truly made like no other, today Häagen-Dazs ice cream offers more than 65 flavors of ice cream, sorbet, frozen yogurt and frozen snacks available around the globe for ice cream lovers seeking true taste. Reuben would most certainly be proud. For more information, please visit

Honey Bee Cookies with Vanilla Honey Bee Ice Cream


* 1 cup butter (2 sticks), softened

* 1 cup granulated sugar

* 1 large egg

* 2 teaspoons vanilla

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground allspice

* 1/4 teaspoon ground nutmeg

* 3 cups all-purpose flour, plus about 1/4 cup for rolling

* Sugar sprinkles and icing tubes for decorating

* Häagen-Dazs All Natural Vanilla Honey Bee Ice Cream


1. In large mixing bowl, beat butter, sugar, egg, vanilla and spices until creamy. Gradually add flour, beating until well blended. Dough will be stiff. Divide dough in half; flatten to 1/2 inch and wrap in plastic wrap. Refrigerate at least 30 minutes or until firm. (Dough can be refrigerated up to 1 week, or frozen for longer storage.)

2. Preheat oven to 400°F.

3. Lightly flour a work surface. Place one piece of dough on surface, sprinkle with flour; roll to even 1/8-inch thickness. Cut in desired shapes and place 1/2 inch apart on ungreased or parchment lined baking sheet. Brush off any excess flour. Decorate with sugar.

4. Bake about 8 minutes until light golden brown on edges. Cool cookies on wire rack. Add icing outlines if desired. Store airtight. Serve with Vanilla Honey Bee Ice Cream

The Häagen-Dazs Brand

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