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No-Churn Pomegranate Ice Cream

by . Featured in NIGELLA EXPRESS, and Nigella Quick Collection
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Introduction

It's not hard to think of a pudding that can be made in advance. But mostly the advantage is simply that all the effort is upfront and early. The thing about this recipe is that you do it in advance - it's ice cream, so that stands to reason - but what you do in advance is negligible in terms of effort. You don't make a custard, and you don't have to keep whipping it out of the deep freeze to beat the crystals. No, you simply squeeze and stir.

On top of that cause for greater contentment, there is also the fact that this delicate pink ice cream tastes like fragrant, sherbety heaven.

It's not hard to think of a pudding that can be made in advance. But mostly the advantage is simply that all the effort is upfront and early. The thing about this recipe is that you do it in advance - it's ice cream, so that stands to reason - but what you do in advance is negligible in terms of effort. You don't make a custard, and you don't have to keep whipping it out of the deep freeze to beat the crystals. No, you simply squeeze and stir.

On top of that cause for greater contentment, there is also the fact that this delicate pink ice cream tastes like fragrant, sherbety heaven.

No-Churn Pomegranate Ice Cream
Photo by Lis Parsons

Ingredients

Serves: 8

Metric Cups
  • 3 pomegranates
  • 1 lime
  • 175 grams icing sugar
  • 500 millilitres double cream
  • 3 pomegranates
  • 1 lime
  • 1½ cups confectioners' sugar
  • 2 cups heavy cream

Method

  1. Juice two of the pomegranates and the lime and strain the juices into a bowl. Save the third pomegranate to use the seeds only.
  2. Add the icing sugar and whisk to dissolve.
  3. Whisk in the double cream and keep whisking until soft peaks form in the pale pink cream.
  4. Spoon and smooth the ice cream into the airtight container of your choice and freeze for at least 4 hours, or overnight.
  5. Scatter with some pomegranate seeds before you eat it.
  1. Juice two of the pomegranates and the lime and strain the juices into a bowl. Save the third pomegranate to use the seeds only.
  2. Add the confectioners' sugar and whisk to dissolve.
  3. Whisk in the heavy cream and keep whisking until soft peaks form in the pale pink cream.
  4. Spoon and smooth the ice cream into the airtight container of your choice and freeze for at least 4 hours, or overnight.
  5. Scatter with some pomegranate seeds before you eat it.

Additional Information

You can use 175ml / ¾ cup of pure pomegranate juice, such as POM, in place of juicing the two pomegranates.

You can use 175ml / ¾ cup of pure pomegranate juice, such as POM, in place of juicing the two pomegranates.

Tell us what you think

What 12 Others have said

  • This is super super super delicious and so easy!! I even juiced an actual pomegranate instead of saving time with store-bought juice. Fantastic and refreshing on a hot day, plus, it's the most gorgeous pink color! Here's my blog post I wrote on my food blog about my experience with making this recipe, if it helps anyone - http://www.sweetestkitchen.com/2014/05/pomegranate-ice-cream/

    Posted by jamieanne on 10th June 2016
  • I have made this many, many times. It is easy to make and always well-received. It can be made to look very pretty by gently stirring in a little food colouring to make swirls, and adding other fun/silly decorations on top (silver balls, edible stars and glitter, etc) so that it looks like gelato in an Italian cafe (I wish!). I've always done it with individual portions put in ramekins to freeze, so that you can set them with 'peaks' to look really nice when served.

    Posted by danicquinn on 5th April 2016
  • A must try looks yummy and simple to make. Thanks.

    Posted by fhalim on 28th April 2014
  • @chi: The way I get the juice out of the pomegranate is, I leave it whole and rolle it with quite a bit of pressure over the kitchen counter. Then I squeeze it until every thing on the inside popped. Now all you have to do is poke a hole with a knife and pour out the liquid. Beware there might be so much pressure in the fruit that the juice comes out in a fountain when you make the hole.

    Posted by LindiPindi on 25th June 2013
  • Hi Nigella thanks for this lovely recipe. Tried it yesterday, but replaced the pomegranate with strawberry crush. The result was fab, kids and hubby dear enjoyed it. Will be making it again soon.

    Posted by ameer47 on 22nd April 2013
  • Ahh this is just amazing. I have made several times. It's super easy too... except juicing the pomegranates. You can use pomegranate juice but the result is the colour is just not as pink - and I think there's more flavour if you squeeze yourself. Juicing the pomegranates: I try my best with an orange squeezer.. then pestle and mortar.. then a seive..pushing through any bit thats still havent popped... its easy to get too many seedy bits through. Any better ideas on how to juice abit easier? I just blitzed in the food processor once but it was just too grainy with all the seeds. Also be sure that youre not wearing anything white :-)

    Posted by chi on 18th March 2013
  • @Lennychew I am not sure how to salvage cream that has split (this is essentially how butter is made) but prevention is easy - if the cream is cold as can be it will whip really fast - so fast that you do not really need a stand mixer just a hand held even a whisk! That way you are sure not to over beat! Really even with a whisk it takes all of two and a half minutes of whisking.

    Posted by Royalbrettania on 8th February 2013
  • I tried this recipe and must tell you, it is very easy and turned out to be delicious. I could not find double cream; used fresh cream instead and it still tasted yummy. Will definitely be making it again. Cheers!!

    Posted by jithanishant on 22nd January 2013
  • Thank you..I will prepare the pomegranate today and make the ice cream tomorrow.

    Posted by Khawla on 6th October 2011
  • This is a great simple recipe. Everybody loved it. Will have to make again.

    Posted by Newie09 on 26th July 2011
  • I saw Nigella on an American tv show and she said 3/4 cup of pomegranate juice (such as Pom) could be used in place of fresh pomegranates. I tried this last time and it worked just as well.

    Posted by Mrs_Bee on 2nd June 2011
  • I over whipped the double cream and the mixture broke down into buttery yellow stuff and liquid. How can I salvage it? How long should I mix this on my stand mixer?

    Posted by Lennychew on 27th October 2011
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