Chocolate Agave Ice Cream

"I haven't made this yet, but it looks delish! I found it on another website, didn't bookmark it, and am posting here for safe keeping."
photo by Andrea B. photo by Andrea B.
photo by Andrea B.
photo by Andrea B. photo by Andrea B.
Ready In:
1 quart


  • 10 tablespoons agave nectar
  • 2 ounces unsweetened chocolate (chopped)
  • 13 cup unsweetened raw cacao powder or 1/3 cup cocoa powder
  • 3 cups half-and-half (divided)
  • 5 large egg yolks
  • 1 pinch salt


  • Over low heat (or double boiler) melt chopped chocolate and agave nectar just until chocolate is melted. Remove from heat.
  • In another saucepan, combine half (1.5 cups) half and half and cacao powder whisking constantly just until boils, whisk additional minute and remove from heat. Add this mixture to agave mixture.
  • Whisk egg yolks in bowl, set aside.
  • Warm remaining half and half and salt in separate saucepan, whisk into egg yolks and then place back in saucepan, cook and stir constantly until it reaches 170 degrees. Remove from heat.
  • Strain egg mixture through fine metal sieve into chocolate mixture.
  • Cool slightly and blend in blender until smooth.
  • Cool completely in refrigerator.
  • Follow your ice cream maker instructions.

Questions & Replies

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  1. This ice cream is amazing! We review it on Episode 31 of our baking podcast, Preheated. We both had a bit of "scrambled egg" when adding the yolks so do go very carefully and with really low heat to prevent this.
    • Review photo by Andrea B.
  2. This recipe was originally posted by David Lebovitz at his website at I'd like to give him credit. This ice cream is simply incredible! By using agave syrup or agave nectar (found online or at most health food stores and even at some chain supermarkets), this natural sweetener doesn't elevate most blood glucose and insulin levels as high or as quickly as traditional sugars. Therefore, this rich and satisfying lower glycemic recipe is better for diabetics and others with insulin resistance, PCOS and other conditions. We used an electronic ice cream maker for this decadent-but-healthier frozen dessert, and it was the creamiest and richest chocolate ice cream we've ever eaten! It takes a bit of work, but this recipe is certainly worth it!


I live in the beautiful Sonoran Desert with my fiance and two labs. They are my guinea pigs right now as I'm writing a doggie cookbook; the neighbor dogs help out when they can... The weather here pretty much allows us to enjoy the outdoors all year round. We especially love camping, fishing, four-wheeling, concerts and BBQ's. I enjoy cooking, (who would've guessed?) but find much more pleasure in baking. I fare well with the savory stuff, no complaints so far, Ahem, except for my noodle phase (but we won't go into that now). :D I love to try new recipes and experiment in the kitchen. It is a rare occasion if I don't alter a recipe in some way. <img src="">
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