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Horizontal top-down image of a white bowl with a scoop of light pink ice cream surrounded by spoons, orange slices, and seeds of a fruit.

Pomegranate Orange Ice Cream

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


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


  • 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)


  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.


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