• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pomegranate Ice Cream

  • Recipe Submitted by on

Category: Fruit

 Ingredients List

  • 1 c Orange juice
  • 3/4 c Sugar
  • 1 1/2 c Pomegranate juice; *see note
  • 2 c Half and half
  • 1/2 c Pomegranate seeds
  • 6 Pomegranate shells;
  • Hollowed-out; optional


*NOTE: You can buy pomegranate juice at farmers markets. Otherwise, 4
medium-large ripe pomegranates should yield 1 1/2 cups juice plus 1/2 cup
seeds. To make juice: Remove seeds from pomegranate membrane underwater.
Pulse seeds briefly (4 to 5 quick pulses) in blender or food processor and
strain, collecting juice. If you are making your own juice, scoop the seeds
out of the shells and reserve the shells as serving cups. Freeze the shells
before filling, if possible, so they will keep the ice cream frozen. Heat
orange juice in saucepan over medium-high heat until reduced to 1/2 cup.
Add sugar and stir until dissolved. Add pomegranate juice and chill. Mix
chilled juices with half and half and process in ice cream maker until
fairly thick, about 15 minutes. Add pomegranate seeds. Finish processing
according to manufacturer's directions. Serve ice cream in pomegranate
shells. Formatted by Lynn Thomas. Makes 1 quart, 4 to 6 servings. Each of 6
servings contains about: 309 calories; 31 mg sodium; 59 mg cholesterol; 17
grams fat; 38 grams carbohydrates; 3 grams protein; 0.06 gram fiber.

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