Pomegranate Ice Cream

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Pomegranate Ice Cream

Table of Contents

Intro:

Tangy, fruity, and incredibly refreshing, Pomegranate Ice Cream is a vibrant twist on a frozen favorite.
With its jewel-toned hue and subtle tartness, this ice cream brings the exotic flavor of fresh pomegranate juice into a rich, creamy base. It’s the perfect treat for cooling down on a warm day or impressing guests with something unique and naturally beautiful. No artificial colors here—just real fruit and real flavor.

Prep Time: 20 minutes (plus freezing time)

Serves: 6–8

Equipment: Ice cream maker (optional but ideal)

Ingredients:

2 cups heavy cream

1 cup whole milk

1 cup pomegranate juice (fresh or 100% pure bottled)

¾ cup granulated sugar

1 tsp vanilla extract

Pinch of salt

Optional: 1 tbsp lemon juice (for added brightness)

Optional: Pomegranate arils (seeds) for garnish or mix-in

Instructions:

If using an ice cream maker:

  1. In a saucepan, combine milk and sugar over medium heat. Stir until sugar is fully dissolved (do not boil). Remove from heat.
  2. Add the cream, pomegranate juice, vanilla extract, and salt. Stir well. Taste and adjust with lemon juice if desired.
  3. Chill the mixture in the fridge for 2–3 hours or until very cold.
  4. Pour into an ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes).
  5. Transfer to a container, cover, and freeze for 4 hours or until firm.
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No ice cream maker? No problem!

  1. Follow steps 1–3 above.
  2. Pour the chilled mixture into a freezer-safe container.
  3. Freeze for 6–8 hours, stirring every 1–2 hours to break up ice crystals.
  4. Once it reaches a creamy consistency, it’s ready to serve!

✅ Tips:

For a smoother texture, strain the pomegranate juice to remove any pulp or seeds.

Want a touch of crunch? Stir in dark chocolate chips or pomegranate arils during the last few minutes of churning.

For a dairy-free version, use full-fat coconut milk instead of cream/milk.

Add a splash of rosewater for a floral Middle Eastern twist.

❓ Q & A:

Q: Can I use store-bought pomegranate juice?
A: Yes! Just make sure it’s 100% pure pomegranate juice with no added sugar or fillers.

Q: Why is my ice cream icy?
A: Ice crystals form if the mixture isn’t churned or stirred during freezing. An ice cream maker gives the best texture, but regular stirring helps too.

Q: Can I make this vegan?
A: Absolutely. Use canned full-fat coconut milk and a plant-based sweetener if needed.

Q: How long does it last in the freezer?
A: Best within 2 weeks for freshness and texture.

Nutrition Info (per ½ cup serving):

Calories: ~220

Fat: 14g

Carbohydrates: 22g

Sugar: 19g

Protein: 2g

Fiber: 0g

Sodium: 30mg

 

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