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Pomegranate + Ginger No-Churn Ice Cream

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Adjust Servings:
Ginger Syrup:
8 ginger slices
3 tbsp sugar
5 tbsp water
Ice Cream:
1 1/4 cup cream
2/3 cup condensed milk
1/3 cup pomegranate juice
2 tbsp ginger syrup

Pomegranate + Ginger No-Churn Ice Cream

  • 9 hours
  • Serves 8
  • Medium


  • Ginger Syrup:

  • Ice Cream:



There are days when I feel lazy and want something instant, and there are days when I want to spend a morning indulging in labour for a beautiful creation. This is one such recipe that entails both parts – a no-churn ice cream, which is minimal effort, but the addition of ginger syrup and pomegranate juice is the therapeutic labour.

No-churn ice cream is my favourite, simply because I don’t need to invest into any machine that most likely would spend more time collecting dust in the cupboards than in use! This concept even introduced me to the one ingredient I refused to go near to – condensed milk!

Slicing ginger and slow making a syrup, just to use a teensy bit seems a bit extravagant, but I have other ideas for this extra ginger syrup which is coming in the next post.

Pomegranate ice cream is inspired by my idol, Nigella, but I wanted something a bit more fancy and exotic, and this combination is usually worked into a sorbet, but I wanted a rich ice cream. (And what I want, I usually get, says the inner devil spoilt princess in me!)

So here goes, a gorgeous hued easy peasy no churn ice cream, with the delicate balance of pomegranate juice and spicy ginger; serve with some pomegranate arils and candied ginger, or even in a soda for a fancy float – whatever floats your boat!

A few rules to follow for perfect no churn ice cream:

  • All ingredients must be cold.
  • Whisking bowl should be cold too, or placed in an ice tub while whisking.
  • When pouring the cream from it’s tetra pack to the tub, try to avoid adding the watery parts.
  • Pour into a container, cover with cling wrap, that gently touches the ice cream so no water droplets form that can affect the ice cream texture and setting.

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Ginger Syrup

Combine all the ingredients in a small sauce pot and bring to a boil.
Allow the syrup to boil for a few minutes, until the sugar dissolves completely and switch off the heat and set aside to cool.
Store in the fridge until ready to use


No Churn Ice Cream

Stir the condensed milk with the juice and syrup and set aside.
Whisk the cream first, preferably until double in volume.
Then fold in the condensed milk mixture.
Pour into the container.
Cover with a cling wrap and ensure that it loosely touches the ice cream to avoid ice droplets from forming.
Freeze overnight or at least 6 hours before serving.
Serve with some pomegranate arils and candied ginger.

Kamini Patel

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