Introduction
If you’re looking for a frozen dessert that’s both vibrant and creamy, this Pomegranate Ice Cream is your answer. It blends the tart brightness of pomegranate juice with the silky richness of cream and sweetened condensed milk to create a scoopable treat that’s surprisingly simple to make. No eggs, no stovetop custard—just mix, churn, freeze, and enjoy. Whether you serve it after a big dinner or as a midday refresher, this ice cream is bound to impress.
Why I Love This Recipe
- Naturally vibrant color and flavor without artificial dyes
- No eggs, no fuss—just mix and churn
- Balances tart, sweet, and creamy in every bite
- Ideal for summer treats, holiday dinners, or anytime you want something a little different
Ingredients
- 2 cups pomegranate juice
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- A pinch of salt
Ingredient Notes & Swaps
- Pomegranate Juice: Use 100% pure juice for the boldest flavor. Avoid blends with added sugar or other fruits.
- Sweetened Condensed Milk: This is key for texture and sweetness. Do not substitute with evaporated milk.
- Lemon Juice: Enhances the tart notes of the pomegranate. Fresh is best.
- No Ice Cream Maker? You can freeze the mixture in a loaf pan and stir every 30 minutes for 3–4 hours until firm.
Instructions
1. Mix the Base
In a large mixing bowl, combine:
- 2 cups pomegranate juice
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- A pinch of salt
Whisk until everything is smooth and evenly combined.
2. Churn the Ice Cream
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. It should reach a soft-serve consistency in about 20–25 minutes.
3. Freeze
Transfer the churned ice cream into a freezer-safe container. Smooth the top, cover, and freeze for at least 4 hours or until firm.
4. Serve
Scoop and serve as-is or garnish with pomegranate arils, crushed pistachios, or a drizzle of dark chocolate.
Tips for Success
- Chill the mixture before churning for faster, creamier results.
- For added texture, stir in pomegranate seeds or chocolate chips just before the end of churning.
- Use a metal loaf pan for quicker freezing.
Serving Suggestions & Pairings
- Serve in a bowl with a mint sprig for a fresh finish.
- Pair with shortbread cookies or a lemon tart for a plated dessert.
- Add a scoop to a sparkling soda for a fruity float.
Storage Tips
- Store tightly covered in the coldest part of your freezer.
- Best enjoyed within 2 weeks for optimal texture and flavor.
- Let sit at room temperature for 5 minutes before scooping.
More Recipes You’ll Love
Looking for more no-bake or creamy dessert inspiration? Try these favorites:
- This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack
- This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat
- This Brownie Batter Dip Is My Favorite No-Bake Dessert for Instant Chocolate Cravings
- This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days
- This Grasshopper Pie Is My Favorite No-Bake Dessert with a Mint Chocolate Twist
Final Thoughts
This Pomegranate Ice Cream is a deliciously different way to enjoy a classic dessert. It’s creamy, refreshing, and full of natural fruit flavor with a tangy twist. Plus, it’s easy enough for weeknights and elegant enough for entertaining.
Try it out and let us know what you think. Follow for more chilled dessert recipes and creative kitchen inspiration.
Leave a Reply