Haagen-dazs makes me giggle. Whenever I think of it, I can’t help but remember the time my little brother, and I, first discovered the ice cream, in the freezer of the local Turkish corner shop. We would save our pocket money every week and spend it all (it wasn’t much to be fair) on the little tubs of delight. Just imagine our awe when later we discovered they come in tubs of 500ml too! I remember when our Dad left for a holiday, he gave us £50 each and we spent a real long time trying to work out how many tubs we could buy. There’s no other ice cream that still stirs up fond memories, 16 years later.
It also reminds me of my honeymoon. We had spent all day walking through the streets of Barcelona, and when nightfall arrived we looked for somewhere to eat. We settled for a tapas bar near the hotel, but I knew as soon we sat down that I wanted to leave. Conor insisted we stay because we were both tired and hungry, and how bad can it be? It was bad. The meal was awful and I left feeling hungrier than when I had walked in. To make it up to me he bought me a tub of Haagen-Dazs on our walk back to the hotel. By this point I was so hungry and tired I was giggling hysterically and running to the hotel so I could put my feet up and dig in. Fast forward a little and I’m sat on the bed bawling like a baby because the ice cream was all grainy … because this was Barcelona and Spanish cows are different to English cows so of course the ice cream would be all wrong and how could he not know this ?!?!? Not my best moment. It wasn’t of course to do with cows, but temperature differences.
I’ve developed recipes inspired by Haagen-Dazs flavours before, and when I heard they’d released something new for cosy nights in, I couldn’t wait to trade in our usual snacks for a little luxury. When trying to decide what to pair the ice cream with, I immediately realised I didn’t want to wait until after dark to dig in; I wanted to find a way I could eat the ice cream for breakfast!
As I prepared a bowl of the new Haagen-dazs and asked Conor if he wanted some too, he declined because “walnuts taste like cardboard”. It wasn’t long before he was stealing spoonfuls, and admitting he wished he had a bowl of the honey, walnut and cream flavour all for himself.
The ice cream is rich and creamy, the swirls of honey (sourced from a family-run Spanish honeybee colony) possess a delicate floral note and are perfectly balanced with the pockets of caramelised walnuts, with it’s contrasting texture and satisfying crunch. It’s not overly sweet, but still every bit delicious.
We decided to kick off our weekend with a stack of honey, walnut and cream pancakes inspired by the new flavour. Topped with the ice cream itself, it screams indulgence. So much so that Conor even insisted we have some coffee and beans on toast first …
- 160g self raising flour
- 30g caster sugar
- ½ tsp baking powder
- 30g unsalted butter, melted
- 170ml milk
- 1 large egg
- 2-3 tbsp honey
- 1 tsp vanilla essence
- 100g walnuts, roughly chopped
- Optional: Top with double cream and/or ice cream
- Sift together the flour, sugar, and baking powder. Add the melted butter and combine the mixture together.
- In a separate bowl, lightly whisk the egg, milk, honey and vanilla together, then add this to the mixture. Fold in the walnuts.
- Heat 1 tbsp of oil over medium heat in a pan then wipe away with a kitchen towel. Use a ladle or cookie/ice cream scooper to scoop some pancake batter into the pan. Cook for approx 2-3 minutes until you see the surface bubbling. Flip the pancake and cook for another 1.5-2 minutes, until cooked through. Transfer the pancake to a plate, and continue repeating cooking process with the remaining batter. Best served warm.
- Optional: top with melted double cream and/or ice cream.
The Haagen-Dazs Honey Walnut & Cream is available only during the autumn/winter season at leading supermarkets – Tesco, Sainsbury’s and Co-Op. (Although when I checked in my local Co-Op they didn’t have any, so either everyones getting their hands on them before I can, or I need to write a strongly worded letter to whoever looks after their stock).
If you love Haagen-Dazs then check out my other inspired recipes, which can be easily adapted with your favourite flavour. There’s my pistachio mini cake with Haagen-Dazs lychee raspberry rose, or you might fancy some french toast with Haagen-Dazs apricot lavender ice cream.
*Disclosure: This is a sponsored post. Pancake recipe and all opinions are my own.