Desserts at Häagen-Dazs

Chocolate ice cream with peanut butter, an American pairing above all.

Sweetened cream with Madagascar vanilla and flecks of vanilla bean through it.

Rum-soaked California raisins mixed into a plain sweetened cream base.

Cherry ribbons and soft cocoa truffles blended through the ice cream.

Coffee ice cream swirled with brownies, espresso chocolate sauce and espresso chips.

Mango ice cream with juicy slices of mango folded through it.

Caramel ice cream with caramel ribbons and chocolaty covered cone pieces.

Japanese matcha green tea flavoring a plain sweet cream base.

Pistachio ice cream with lightly roasted and salted California pistachios.

Brown butter ice cream with milk chocolaty chips, cookie pieces and a touch of salt.

Buttery roasted pecans folded into a sweet cream base, the butter on the nuts.

Sweet coconut ice cream with juicy ripe pineapple mixed into it.

Strawberry ice cream, added to the range in 1966 after the original three.

Bourbon and brown sugar infused through the base, with praline pecans.

White chocolate ice cream with tangy raspberry ribbons and cocoa truffles.

Buttery cookie dough bites and sweet fudge chips through vanilla ice cream.

Chocolate three ways, as a base, as fudge and as cookie pieces, in one tub.

Chocolate chips swirled through a creamy, smooth vanilla ice cream.

Chocolate ice cream with gooey marshmallow swirls and roasted almonds.

Caramel ice cream with thick ribbons of dulce de leche running through it.