Chocolate Agave Ice Cream – a delicious recipe with nectar, chocolate, cacao powder, egg yolks, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Over low heat (or double boiler) melt chopped chocolate and agave nectar just until chocolate is melted. Remove from heat.
2
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.
3
Whisk egg yolks in bowl, set aside.
4
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.
5
Strain egg mixture through fine metal sieve into chocolate mixture.
6
Cool slightly and blend in blender until smooth.
7
Cool completely in refrigerator.
8
Follow your ice cream maker instructions.
272
kcal
Calories
18
g
Fat
14
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 10 tablespoons agave nectar, 2 ounces unsweetened chocolate (chopped), 1/3 cup unsweetened raw cacao powder or 1/3 cup cocoa powder, 3 cups half-and-half (divided), and more.
Yes, Chocolate Agave Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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