Serves: 8
Prep Time: 20 mins
Cook Time: 8 mins
  • 250g pomegranate seeds
  • 1 lime, juice of
  • 175g caster sugar
  • 2 tsp pomegranate molasses
  • 600ml double cream
Nutrient Per 100g Per serving
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Pomegranate and lime make the best combo in this creamy, light and tasty ice cream. Can be made with or without and ice cream machine.


Place the pomegranate seeds in a food processor and whiz until they are all broken down. Strain through a sieve pressing the pomegranates to get every drop of juice – you should have approximately 150ml juice.
Combine the lime juice and sugar in a small saucepan and heat gently until the sugar dissolves. Bring to the boil then remove from the heat then add the pomegranate juice and pomegranate molasses.
Pour the cream into a different saucepan and heat gently until it comes to a boil. Pour in the hot pomegranate syrup and return to a simmer, whisking all the time. Simmer for just 30 seconds and then remove from the heat. Cool slightly then pour into a jug.
Allow to cool completely then either churn in an ice cream machine or spoon into a rigid container and place in the freezer for 2 hours. After two hours remove from the freezer and mix well to break up all the ice crystals and return to the freezer for another hour and repeat the process. Leave to freeze completely. Serve with a sprinkle of pomegranate seeds for a extra pop.