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Pomegranate Dark Chocolate Ice Cream

Helen T. Patterson
A luscious ice cream that combines tart pomegranate arils with rich dark chocolate for a refreshing, antioxidant-packed dessert. Simple to make, this frozen treat is creamy, naturally sweetened, and perfect for satisfying your sweet cravings without the guilt. Enjoy it soft-serve style or chilled for a firmer scoopable texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American, Modern Fusion
Servings 8

Equipment

  • 1 medium saucepan
  • 1 Zip-top bag
  • 1 Rolling pin
  • 1 Ice Cream Maker
  • 1 spatula
  • 1 Knife (for chopping chocolate)

Ingredients
  

  • 1 cup pomegranate arils divided
  • 2 cups heavy cream divided
  • ¾ cup sugar
  • 1 cup skim milk
  • 1 teaspoon vanilla extract
  • 2 ounces dark chocolate finely chopped

Instructions
 

  • Prepare the Pomegranate Juice: Place ½ cup of fresh pomegranate arils into a sturdy zip-top bag.
    Using a rolling pin, gently press and crush the arils until the juice is released.
    Take care not to over-crush, as you want to capture the vibrant juice without pulverizing the seeds completely. Once done, set aside for later use.
  • Heat the Cream and Sugar: In a medium saucepan, combine 1 cup of heavy cream with ¾ cup of sugar.
    Warm the mixture over low heat, stirring occasionally, until the sugar has fully dissolved.
    Avoid bringing it to a boil; you just want a smooth, warm cream base. Remove from heat once the sugar is dissolved.
  • Mix the Dairy and Flavorings: Add the remaining 1 cup of heavy cream, 1 cup of skim milk, and 1 teaspoon of vanilla extract to the warm cream-sugar mixture.
    Snip a corner of the prepared pomegranate juice bag and carefully squeeze the juice into the cream mixture.
    Stir gently until all ingredients are evenly incorporated.
  • Chill the Mixture: Transfer the mixture to the refrigerator and let it chill for several hours, or until thoroughly cold.
    Chilling ensures a smooth, creamy texture when the ice cream is frozen.
  • Freeze in Ice Cream Maker: Pour the chilled mixture into your ice cream maker and follow the manufacturer’s instructions for churning.
    When the ice cream reaches a soft-serve consistency, fold in the remaining ½ cup of pomegranate arils and the finely chopped dark chocolate.
    Stir gently to distribute evenly without breaking the fruit or chocolate.
  • Serve or Store: Enjoy the ice cream immediately for a creamy, soft-serve experience, or transfer it to an airtight container and freeze for several hours for a firmer, scoopable texture.
    Serve in bowls or cones, and watch it disappear!

Notes

  • Use fully ripe pomegranate arils for the best flavor and natural sweetness.
  • Dark chocolate should be finely chopped to ensure even distribution in the ice cream.
  • Chill the cream mixture thoroughly before churning to achieve a smooth, creamy texture.
  • Soft-serve ice cream can be eaten immediately; for firmer scoops, freeze an additional 2–3 hours.
  • Stir gently when folding in chocolate and pomegranate arils to avoid breaking the fruit.
  • This recipe works well with both skim and whole milk depending on desired richness.
  • Adjust sugar to taste if your pomegranate arils are particularly sweet or tart.