Easy pomegranate ice cream
5 Jul 2015
Prep Time
10 minutes
Cook Time
240 minutes
Total Time
10 minutes
Background
This recipe is based on Nigella's famous no-churn pomegranate ice cream. There is no need to make a custard base or use an ice-cream machine. You don't even have to take it out of the freezer every couple of hours to beat the ice crystals. I reduced the sugar content to 50g, I think that was sweet enough! Serve it as a dessert or on top of pancakes, crumble or other puddings.
Ingredients
- 1 large pomegranate
- Half a lime
- 250ml double cream
- To garnish: extra pomegranate seeds
Instructions
- Juice the pomegranate seeds and the lime, then strain into a large bowl.
- Add the sugar and whisk until dissolved, then add the cream. Whisk it until you get a smooth, pink cream with soft peaks - it should not be too hard.
- Fold the cream into a plastic container, cover and freeze it for 4-5 hours.
- Serve with fresh pomegranate seeds scattered over it.
Tips
Tips: you can make this recipe with good quality pomegranate juice - you'll need about 50ml.© 2026 Copyright CookTogether
Categories
- Meal Type: - Dessert - Ice Cream
- Cuisines: - Middle Eastern
- Occasions: - Anniversaries - Christmas - Dinner Party - Mothers Day - Parties - Thanksgiving - Valentine's Day
- Ingredients: - Dairy - Exotic Fruits
- Health and Diet: - Egg Free - Gluten Free - Low Carb - Vegetarian
- Skill Levels: - Easy
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