Chocolate Agave Ice Cream
Indulge in the creamy decadence of Chocolate Agave Ice Cream, a rich and velvety homemade treat that perfectly balances intense chocolate flavor with natural sweetness. Made with a blend of heavy cream, whole milk, and real dark chocolate, this irresistible frozen dessert is sweetened with agave nectar for a refined sugar-free twist. Featuring a silky custard base made with egg yolks and infused with cocoa powder and vanilla extract, the recipe delivers unparalleled depth of flavor and smooth texture. Whether you’re savoring this luxurious dessert on its own or pairing it with freshly baked goods, its easy-to-follow preparation and all-natural ingredients make it a show-stopping addition to any dessert repertoire. Perfect for chocolate lovers seeking a wholesome, homemade alternative, this ice cream is sure to impress guests and family alike.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Cocoa powder
- 4 ounces Dark chocolate
- 0.5 cup Agave nectar
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 4 large Egg yolks
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and cocoa powder. Whisk until the cocoa powder is fully dissolved.
Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. Do not let it boil.
Chop the dark chocolate into small pieces and add it to the saucepan. Stir until the chocolate is melted and the mixture is smooth. Remove the saucepan from heat.
In a medium bowl, whisk the egg yolks until they are smooth and slightly thickened.
Slowly pour about 1 cup of the hot chocolate mixture into the egg yolks, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining chocolate mixture. Return the saucepan to medium heat.
Cook the custard, stirring constantly with a rubber spatula, until it thickens enough to coat the back of the spatula (this should take 5–7 minutes). Do not let it boil.
Remove the custard from heat and stir in the agave nectar, vanilla extract, and salt. Mix well to combine.
Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps. Cover the surface of the custard with plastic wrap to prevent a skin from forming and let it cool to room temperature.
Once cooled, transfer the custard to the refrigerator and chill for at least 4 hours or overnight.
Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions (usually about 20–25 minutes).
Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up before serving. Enjoy!
Nutrition Facts
Calories |
3120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.7 g | 296% | |
| Saturated Fat | 131.8 g | 659% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1255 mg | 418% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 151.4 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 543 mg | 42% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2175 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
