Agave-Sweetened Chocolate Ice Cream

I have not done much reduced sugar and sugar-free baking/cooking but I do love a challenge. My mom, who is a diabetic, came to visit and saw us eating Strawberry Ice Cream in front of her, she craved a frozen treat that she could eat. I went on a search to find a recipe for ice cream-lovers, like my mom, who are looking for a sugar-free/low glycemic option that tastes every bit as good as regular ice cream. This luscious, silky-smooth dark chocolate ice cream was just what she was craving! Even if you are not on a reduced sugar diet this ice cream is amazing. I have to admit that I was a bit skeptical as I was making it. I have tasted so many sugar-free/low glycemic desserts and they are never quite the same (in fact down right terrible). But not this one, this is the real thing! 😀

One Year Ago: Strawberry Shortcake 

Agave-Sweetened Chocolate Ice Cream

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Ingredients:

  • 1/2 cup + 2 tablespoons agave nectar
  • 2 ounces unsweetened chocolate, very finely chopped
  • 1/3 cup unsweetened cocoa powder
  • 3 cups half-and-half, divided
  • 5 large egg yolks
  • pinch of salt

Directions:

  1. In a small saucepan over low heat, combine agave syrup with the unsweetened chocolate, stirring constantly, until the chocolate is melted. Remove from heat and transfer mixture to a large bowl; Set aside.
  2. In a medium saucepan, add 1½ cups of the half-and-half and whisk in the cocoa powder. Cook over medium heat until the mixture begins to bubble, then simmer for 30 seconds, whisking frequently, making sure to break up any clumps of cocoa powder. Remove from heat and transfer the mixture into the bowl with the chocolate-agave mixture. Set the bowl over a large container of ice water, then set a mesh strainer over the top.
  3. In a separate bowl, whisk the yolks together until smooth; set aside. Add the remaining half-and-half to the saucepan with a pinch of salt, turn on the heat, and when warm, slowly pour the warm half-and-half into the yolks whisking constantly. Then slowly whisk the tempered yolk mixture back into saucepan. Continue to cook over medium heat until the mixture becomes steamy and thickens (170 F degrees).
  4. Pour the mixture through the strainer into the chocolate mixture set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath, and place in a blender. Blend for 10 seconds until smooth and velvety. Transfer to a bowl, cover tightly with plastic wrap and refrigerate until very cold (40 degrees), about 3 hours.
  5. Start ice cream maker and add the mixture. Mix until ice cream has the consistency of soft serve ice cream, about 20 to 25 minutes.
  6. Remove from ice cream machine canister and transfer to an airtight container. Freeze until firm, at least 3 hours.

Yields: 1 quart

Source: David Lebovitz

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22 Responses to Agave-Sweetened Chocolate Ice Cream

  1. Oh my gosh. Pure Bliss in a bowl.

  2. That looks great. Definitely qualifies you for daughter of the year!

  3. Sounds fantastic – Big Man has been told (unsurprisingly) to cut down on his sugar so this could be a winner for us!

  4. sarah says:

    Even though I make tons of ice cream and bake way more than I should, I’m always looking for ways to reduce my sugar intake and this recipe sounds perfect! I love the agave!

  5. Amy says:

    Nothing better than simple chocolate ice cream 🙂 I bet your mother was a happy camper.

  6. Jenny says:

    Wow this is pure decadence 😀

  7. i love how you used agave here! and i really really need an ice cream maker….

  8. I am ready for a bowl of this now!

  9. Caroline says:

    I really need to go take my parents’ ice cream maker and bring it to my apartment so I can make all of these delicious ice cream recipes you’ve been posting! Looks delicious.

  10. Wow….this looks like such a decadent and creamy dessert! Yum!!!

  11. I so need to get an ice cream maker. This looks amazing and perfect for this insanely hot weather!

  12. brandi says:

    That looks so creamy and delicious! I seriously need an ice cream maker.

  13. Perfect use for my leftover agave nectar. Thanks for sharing.

  14. sophistimom says:

    This looks so good. I love agave nectar. So perfect for ice cream.

  15. purabinaha says:

    I loved your blog and I must say that this is an absolutely mouthwatering ice cream! I loved it. Have to try out Agave nectar now.

  16. Sandy H says:

    This looks wonderful! My son was just told to watch his cholesterol intake – wonder with all the eggs in the recipe how that would fit with his love of ice cream? Not looking too good for him, I am afraid but it looks wonderful and I know he uses agave for sweetening things. I have tried your tasty treats (delivered by your hubby) in the last few weeks and my compliments to you! Thanks for the offerings! Sandy at MMCI.

    • Christina says:

      Sandy,
      Sorry that I haven’t replied to you sooner…the comment was sent to my spam folder so I just now saw it! With all the eggs in this recipe i don’t think It would be good for someone watching their cholesterol intake but I have an orange sherbet , raspberry sorbet or a pineapple sherbet that are delicious and contain no eggs.
      PS-I am so happy that you are enjoying all of the goodies that I have been sending in with Andrew! 🙂

  17. iamahoneybee says:

    I was only using agave in drink recipes but I think I need to pull it away from the bar for this

  18. Janet Myre-Lesley says:

    This is my first time leaving a comment and I’m very excited about it because this is my absolute favorite blog.
    I made the agave sweetened chocolate ice cream late last night.
    I made it because I already had all the ingredients on hand, not because it was a diabetic recipe.
    If I hadn’t told my husband it was sweetened with agave he would’ve never known. It was rich & delicious!

    • Christina says:

      I am so happy to hear that you enjoyed the ice cream Janet!! My family couldn’t believe that it was sweetened with agave either. Thanks so much for letting me know how it turned out for you! 🙂

  19. Pingback: Blueberry Frozen Yogurt | Sweet Pea's Kitchen

  20. Pat Lamneck says:

    thank you Christy. This ice cream is delicious. I bought an ice cream maker and will be making ice cream with the agave nectar.Yes, this does make me a happy camper.

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