Pomegranate Orange Ice Cream: Get Fruity with This Frozen Treat!

The weather has not been pleasant recently. Far from it.

Dark and gloomy skies, flooded neighborhoods, and constant severe storm warnings all have postponed celebrating sunny summer these past few weeks.

But there’s always a creative solution out there to maintain a cheerful perspective, even when the public pool is closed.

What’s the perfect option to fight off the bad weather blues?

Ice cream!

What’s the perfect variety to keep a smile on your face while you’re stuck inside?

Pomegranate orange ice cream!

And what’s the perfect way to relax indoors without needing to worry about making a complicated recipe?

Whipping up a batch of no-churn egg-free pomegranate orange ice cream!

If you’re dealing with similar inclement weather issues, don’t be glum! You’re better than that. You deserve better than that.

Why waste time being sad when you can put a little pep in your step with a bright and cheerful sweet treat that’s easy to make?

This delicious frozen treat is prepared in the style of a semifreddo by simply freezing whipped cream flavored with powdered sugar, pomegranate juice, and freshly grated zest.

You have no major cooking responsibilities here! You don’t have to painstakingly prepare a custard over the stove, and you don’t have to churn a single ounce of dairy in an ice cream maker.

Whisking the dairy until it’s soft, airy, and fluffy is all the prep you need to yield a frozen dessert that is light and luscious.

The weather outside may be miserable. But with every melt-in-your-mouth bite you take of this simple ice cream infused with juicy pomegranate and citrusy zest, the day will become just a little brighter!

Pomegranate Orange Ice Cream

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• Author: Nikki Cervone
• Total Time: 5 hours, 15 minutes
• Yield: 6 servings (2 small scoopfuls) 1x

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Description

Making a delightfully sweet and light frozen dessert is easy when you use our recipe for no-churn pomegranate ice cream with orange zest.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups powdered sugar
• 3/4 cup pomegranate juice
• 2 cups heavy whipping cream
• 2 teaspoons orange zest
• Pomegranate seeds, for garnish (optional)

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Instructions

1. In a small bowl, whisk together the powdered sugar and pomegranate juice until fully combined and all the sugar has dissolved. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream at high speed until soft peaks form, about 2 to 3 minutes.
3. With the mixer running on low speed, slowly pour in the juice mixture. Once all of the juice has been added, continue whisking on high speed until soft peaks re-form, about another 2 to 3 minutes.
4. Remove the bowl from the stand mixer. With a spatula, gently fold in the orange zest until fully incorporated.
5. Transfer the base to a large airtight container and freeze for at least 5 hours, or until the mixture has completely set.
6. When ready to serve, let the ice cream sit at room temperature for 10 minutes before scooping into bowls and garnishing with a handful of pomegranate seeds.

Notes

Adapted from Nigella Lawson’s No-Churn Pomegranate Ice Cream.

• Prep Time: 15 minutes
• Category: Ice Cream
• Method: No-Cook
• Cuisine: Dessert

Keywords: pomegranate juice, orange, ice cream, no-churn, egg-free

Cooking by the Numbers…

Step 1 – Prep

Measure out the powdered sugar, pomegranate juice, and heavy whipping cream. Zest the orange using a microplane or zester.

Save the rest of the citrus for other recipes, like our strawberry mint orange juice or our blueberry banana smoothie!

And you’ll love using the remaining pomegranate juice to make recipes like our refreshing lemonade or our healthy chia fresca.

Step 2 – Whisk Together Sugar and Juice

In a small bowl, whisk together the powdered sugar and pomegranate juice. The powdered sugar should be completely dissolved into the liquid.

This may take a few minutes, with a lot of sugar clumps in the liquid at the beginning of the whisking process, but the sugar will eventually dissolve into the mixture.

Step 3 – Whip the Dairy

In the bowl of a stand mixer fitted with the whisk attachment, whip the dairy at high speed until soft and fluffy peaks form, about 2 to 3 minutes.

Don’t own a stand mixer? No problem! You also have the option of completing Steps 3 and 4 by hand with a whisk or with a hand mixer fitted with beaters.

It will take a few more minutes, but you will still get the same results. Just make sure your use a large mixing bowl!

Step 4 – Add Juice

With the mixer running on low speed, slowly pour the juice mixture into the whipped dairy base.

Once all of the juice has been added, turn the speed up to high and continue whisking until soft and fluffy peaks re-form, mixing for another 2 to 3 minutes.

Step 5 – Fold in Zest

Remove the bowl from the stand mixer. With a spatula, gently fold in the zest until it’s evenly incorporated into the whipped mixture.

I prefer folding in the zest rather than whisking it in.

The whisking motion combines the zest and its essential oils too harshly with the base, which may risk turning the mixture a slightly muddy color. A gentle folding motion maintains the pretty subtly pink color from the pomegranate.

Step 6 – Freeze and Serve

Transfer the mixture to a large airtight container and freeze for at least 5 hours, or until firm.

When you are ready to serve, allow the container to sit out at room temperature for 10 minutes to slightly soften it for scooping.

Scoop into bowls, garnish with some fresh pomegranate seeds, and enjoy!

About Nikki Cervone

Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.

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