No-Churn Pomegranate Ice Cream Recipe
Introduction
This no-churn pomegranate ice cream is a refreshing, creamy treat perfect for warm days. With the tartness of fresh pomegranate and lime balanced by sweet, fluffy cream, it’s a simple dessert that feels special.
Ingredients
- 3 pomegranates
- 1 lime
- 175 grams icing sugar
- 500 millilitres double cream
Instructions
- Step 1: Juice two of the pomegranates and the lime. Use a lemon squeezer or similar tool, then strain the juice into a bowl to remove any seeds or pulp.
- Step 2: Add the icing sugar to the juice and whisk until fully dissolved.
- Step 3: Whisk the double cream into the juice mixture until soft peaks form and the cream turns pale pink. For heavy or whipping cream, whip separately to soft peaks first, then combine and whisk again until thick.
- Step 4: Spoon the mixture into an airtight container, smoothing the top. Freeze for at least 4 hours or overnight to set.
- Step 5: Before serving, scatter with pomegranate seeds from the remaining third pomegranate for a burst of color and texture.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract to the cream before whisking.
- You can substitute lime with lemon if preferred for a slightly different citrus note.
- To make it vegan, use coconut cream instead of double cream and a suitable sweetener.
Storage
Store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, let it sit at room temperature for 5 minutes to soften slightly, then scoop and enjoy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen pomegranate juice?
Yes, frozen pomegranate juice works fine. Thaw it fully and strain before using to ensure a smooth texture.
What if I don’t have icing sugar?
Regular granulated sugar can be used, but it may take longer to dissolve completely. You might also try powdered sugar as a substitute.
PrintNo-Churn Pomegranate Ice Cream Recipe
This No-Churn Pomegranate Ice Cream is a refreshing and easy-to-make dessert combining the tartness of fresh pomegranate and lime juice with creamy double cream and a touch of icing sugar. Perfect for warm days, this ice cream requires no special equipment like an ice cream maker and is ready to enjoy after a simple freezing process.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Ingredients
- 3 pomegranates
- 1 lime
- 175 grams icing sugar
- 500 millilitres double cream
Instructions
- Extract juices: Juice two of the pomegranates using a lemon squeezer and the lime, then strain the combined juices into a bowl to remove any pulp or seeds.
- Add icing sugar: Stir in 175 grams of icing sugar into the strained juice and whisk until the sugar is completely dissolved.
- Whisk cream: Gradually whisk in 500 millilitres of double cream until the mixture forms soft peaks; if using heavy cream or whipping cream, whisk the cream separately first, then fold in the juice mixture and whisk again until thickened.
- Freeze mixture: Spoon and smooth the cream into an airtight container and place in the freezer for at least 4 hours, preferably overnight, to set.
- Serve: Before serving, scatter pomegranate seeds from the third pomegranate on top as a garnish, adding texture and vibrant color.
Notes
- Use a fine mesh strainer to ensure the juice is smooth without seeds or bits of pith.
- Using cold double cream will help achieve better whipping results.
- For a zestier flavor, you can add a teaspoon of freshly grated lime zest.
- This recipe can be made ahead and stored in the freezer for up to 3 days for best freshness.
Keywords: pomegranate ice cream, no churn ice cream, easy ice cream recipe, summer dessert, no ice cream maker
