No-Churn Pomegranate Ice Cream

Updated February 23, 2016
This image courtesy of Joseph DeLeo

It’s not hard to think of a dessert 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 out of it. 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.




Total Timehalf-day

Make Ahead RecipeYes

OccasionCasual Dinner Party, Cooking for a date, Formal Dinner Party

Recipe Coursedessert


Five Ingredients or LessYes

Mealdinner, lunch


Taste and Texturecreamy, sweet, tart

Type of Dishfrozen dessert, ice cream


  • 2 pomegranates
  • 1 lime
  • 1½ cups powdered sugar
  • 2 cups heavy cream


Juice the pomegranates and the lime, straining the juices into a bowl. You will have approximately ¾ cup of pomegranate juice. Reserve the pomegranate seeds for garnish.

Add the powdered sugar and whisk to dissolve.

Whisk in the cream and keep whisking until soft peaks form in the pale pink cream.

Spoon and smooth the ice cream into a rigid plastic container with a tight-fitting lid and freeze for at least 4 hours or overnight. Scatter with pomegranate seeds when you eat it.



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