Creamy Chocolate Ice Cream


I love custard-based ice cream. This Creamy Chocolate Ice Cream has become one of my favorites because it’s luscious and decadent. So good, so good! I feel like I’m cheating.


  • 2 cans coconut cream (full-fat)
  • 1/4 cup agave nectar
  • 1 tbsp of butter
  • 1 tsp of vanilla extract
  • 1 bar of 72% (or higher) dark chocolate, rough-chopped
  • 4 egg yolks
  1. In a pot, combine the coconut cream, agave nectar, butter and vanilla extract. Stir until boiling.
  2. Lower the heat, then slowly add in the chocolate pieces.
  3. Whisk in one egg yolk at a time until the mixture is creamy, almost like pudding. (We do not want cooked scrambled egg.)
  4. Take it off the heat and cool the pot in a bowl of ice-cold water to stop it from cooking. Continue to cool the mixture in the refrigerator for a couple hours.
  5. Transfer ice cream mix to an ice cream maker and follow the manufacturer’s directions.
  6. Enjoy!

You can store your ice cream in a freezer-safe container. It keeps for about 2 weeks.


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