21st February 2009

Agave-Sweetened Chocolate Peanut Butter Ice Cream

posted in Desserts |


Lisa wanted to make ice cream again, and being a huge fan of both peanut butter and agave nectar, combined this recipe from David Lebovitz with this one from Joy the Baker to create this Agave-Sweetened Chocolate Peanut Butter Ice Cream treat! Wow, was it good. Dangerously good. Pure-evil good.

Lisa says:

Hey, where’s the peanut butter in the picture?

Chris says:

Um, this was the last scoop of ice cream left… we foolishly waited until the next night to take a photo.

Lisa says:

Well, can you blame us? It was SO delicious…

Chris says:

I know it. You heart peanut butter.

Lisa says:

I do! And actually I may have put a little *too* much in… I didn’t really measure and just kept adding.

Chris says:

Well it certainly worked for me… maybe next time you can make something not quite as good.

Lisa says:

Actually, maybe we’ll just invite other people to share. That way we’ll be limited in how much we can scarf down. ๐Ÿ™‚


Agave-Sweetened Chocolate Peanut Butter Ice Cream
10 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
1/2 cup valencia peanut butter

In a small saucepan, warm the agave syrup with the unsweetened chocolate over the lowest heat possible, stirring constantly, until the chocolate is melted. Remove from heat and transfer mixtures to a large bowl. Set aside.
In a medium saucepan, add 1 1/2 cups of the half-and-half and whisk in the cocoa powder. Cook over moderate 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 scrape the mixture into the bowl with the chocolate-agave mixture. Stir them together, then set a mesh strainer over the top.
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 pour the warmed yolks back into the saucepan.
Cook, stirring constantly over moderate heat, until the mixture becomes steamy and thickens — the mixture should reach around 170F degrees.
Pour the mixture through the strainer into the chocolate mixture.
Stir, then let cool a few minutes. When cool enough to handle, mix in a blender for ten seconds until it’s smooth and velvety. (Be very careful: hot liquid + blender = danger!)
Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.

Makes 1 Quart

This entry was posted on Saturday, February 21st, 2009 at 1:21 pm and is filed under Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are currently 10 responses to “Agave-Sweetened Chocolate Peanut Butter Ice Cream”

  1. 1
    On February 22nd, 2009, Deb Schiff said:

    Wow! That looks amazing! Great blog. ๐Ÿ™‚

  2. 2
    On February 22nd, 2009, Cathleen said:

    Invite me to share next time you make this…I’ll scarf the entire thing down! I heart choco-PB ice cream!

  3. 3
    On February 22nd, 2009, Kalyn said:

    This sounds fabulous to me!

  4. 4
    On February 22nd, 2009, Sara said:

    This looks amazing! I’ve never cooked with agave before, but I’ve heard such good things about it.

  5. 5
    On February 22nd, 2009, Chris said:

    Thanks all — Lisa’s really been looking more and more into substituting sugar with agave in a lot of recipes. If the results always come out like this, I’m all for it. ๐Ÿ™‚

  6. 6
    On February 22nd, 2009, MaryBeth Daniels said:

    This Ice cream looks wonderful…and by the way, this flavor is my MOST FAVORITE, YUMMO !

  7. 7
    On February 22nd, 2009, anna said:

    That is a beautiful color!

  8. 8
    On February 23rd, 2009, cindy said:

    yum! i love pb and chocolate in any form…this looks so rich and amazing.

  9. 9
    On September 16th, 2009, Bridget said:

    Hey Honey!!

    Thank you for a beautiful post!

    I liked it so much I’ve included in my salute to Chocolate post “12 Hot Ice Cream Recipes You Need to Try”

    I look forward to many other wonderful recipes.


  10. 10
    On September 23rd, 2011, Emma said:

    We made this today so far just enjoying the chocolate without peanut butter, we used heavy cream instead of half and half and the ice cream got real smooth and custardy like Rita’s custard ice cream. It is quite delicious, next time I want to do an Aztec chocolate and add cinnamon and ancho chili powder.

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