Elevate the flavors of ice cream with this perfect-for-Rosh Hashanah easy to prep ice cream dessert.
Before the days of Between Carpools, I used to share my original recipes in Mishpacha and Ami magazines and any adapted recipes I shared (with permission) on my food website called cookkosher.com.
A few years ago, cookkosher kept crashing. The technology was so outdated, it couldn’t keep the site consistently live. To get it back up would be a complicated process–and was it worth it? By then, Between Carpools was already popular and the home of all our newest, favorite recipes.
And so, sadly, I announced to the cookkosher cooks that the site was going to close. I asked all the readers to save their favorite recipes because they would soon not be accessible. The next time the site would crash, we would say goodbye and all the recipes would be gone. Over the years I’ve gotten a few requests for specific recipes and sadly, most of the time, I didn’t personally have the recipe anymore.
One recipe I DID save was a Pomegranate Ice Cream I had shared In 2012. It was a slight adaptation of Faigy Grossman’s and Chavi Feldman’s recipe. That recipe became a staple on my mother’s Rosh Hashanah menu and so whenever anyone asked me for it, I was able to say, “Yes! I have it” and send them the recipe.
But why keep a good recipe to myself and those who remembered it? Many of you may already have this recipe, but many of you most likely do not. And the combination of strawberries, pomegranate, and ice cream is so good!
This ice cream comes together quickly…after you blend the strawberries and pomegranate juice,
add the ice cream.
A food processor makes it quick and easy.
Then, it can be placed in silicone molds
and leveled (we used an offset spatula).
Or just put it into a container for scooping later.
If you’re using silicone molds, see how easy it is to make this an elegant dessert?
Reading the original recipe, I laughed when I read the last line, “Garnish with fresh pomegranate seeds and serve. During the summer when pomegranates aren’t in season, I garnish it with blueberries.”
Today in New Jersey where I live, you can find pomegranate seeds all year round. While I’m grateful that I can find lots of things all year round, there is something about eating fruits in season and when you can’t it keeps you more creative.
I love recipes that have less than 5 ingredients. With so few ingredients you know it will be quick and easy, and there’s less room to make a mistake. Aside from the ease factor, the additions to the ice cream will add so much flavor; even if you’re using non-dairy ice cream.
Pomegranate Ice Cream
Ingredients
- 16 oz bag frozen strawberries
- ⅓ cup confectioners’ sugar
- 1 ¼ cups pomegranate juice
- 56 oz vanilla ice cream, slightly defrosted
Instructions
- 1. In a blender or food processor, combine frozen strawberries, confectioners’ sugar, and pomegranate juice.
- 2. Add the defrosted ice cream and blend until combined. You can mix the ice cream with the blended fruit by hand to create an ice cream with swirls, however we prefer it mixed in completely.
- 3. Pour the mixed ice cream into the original container. You don’t even have to wash it out. Freeze until firm. Or place the ice cream into silicone molds.
- Garnish with fresh pomegranate seeds or blueberries and serve.
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I have this recipe from cook kosher days!
It’s our family fave!!!!
I Already made for Yom tov.
But love the mold idea – do you think I can reblend and freeze into molds now?
Or will ruin the taste?
Hey! Have the same question. Did you try defrosting it and putting it into molds?
Yay!! So happy to have this recipe again! This is the ONE recipe I missed from cookkosher and thought that I would sadly have to live without it! Thanks for sharing!!
Doesn’t balabusta choice also have a Pom ice cream recipe? Is it the same?
Yes I’m pretty sure it’s this recipe! We love it here!
Link for molds or what size are they? Also what is it garnished with – mint leaf?
We added the mold to the post. Yes, mint leaf.
Do you have an easy homemade ice cream recipe to recommend?
It’s hard to find pareve vanilla ice cream where I live.
Easy vanilla ice cream recipe
4 eggs
16oz whipping cream
1/2 c sugar
1 tsp vanilla
Beat egg whites until stiff, add sugar and beat until stiff again, add whipping cream and beat until stiff a third time. While the mixer is still on add the yolks one at a time and vanilla, mix until incorporated. Freeze.
Any recommendations for a good parve ice cream?
We like abe’s Parvelicious.
Many national chain groceries sell Breyers Non Dairy Icecream. Itused to be made with almond milk but now ismade with oat milk and it is super creamy and delicious. Also much cheaper than most Jewish brands. Note that the hechsher is Chof-K DE so you have to be okay with that. I was told by my posek that it is okay to eat after a fleishig meal (Just not directly with fleishig) but ask your own LOR.
would these be good as pops on stick or is the texture too soft?
Which pomegranate juice is recommended?
you can look at old recipes with archive.org see here: https://web.archive.org/web/20180129090751/http://www.cookkosher.com/
hi
I was actually looking for a recipe from you and could not find it, and tried replicating to the best of my ability. I wonder if you can give me that recipe. It was for a sweet potato feta salad. I remember it was romaine, scallions, mushrooms, sweet potatoes and feta. Is there a way I can possibly get that recipe?
How do I ensure the molds don’t get freezer burnt?
How does the mixture fit back into the 56oz container with all the added volume?
M that is a very true comment how would it fit in the 56 oz container. another question you give a recipe for parve ice cream but it only makes 26 oz is that enough for this pomegranate ice cream or does it have to be 56 oz
AMAZING AMAZING AMAZING!!!
BCP did it again!
Thank you for the most scrumptious dessert!
Delicious! I halved the recipe to make sure we’d like it before making the whole thing but I would def make it again after tasting it… Easy and yum. I froze in individual plastic disposable dessert cups even though the molds look much prettier. Maybe one day I’d invest in them. Looking forward to serving on yt!