Sunday, January 9, 2011

Coconut & Pomogranate Ice Cream

My last attempt at making ice cream wasn't exactly the most delish ice cream I have ever eaten. In fact, it turned out more like an icy sorbet than a creamy ice cream. Since I do not have an ice cream maker, and will not use either milk or eggs, I shouldn't really ask for any thing other than what I did end up with. Therefore, understandably, I haven't rushed in to make another batch for a long time. Don't get me wrong - It was delish, but just not as creamy as store-bought ice cream.

But then I saw this no churn pomogranate icecream recipe by Nigella Lawson. I had a pomogranate at home. And more importantly, I had a can of coconut cream, that I was dying to dig into. So I did start off with the idea of just making a pomogranate icecream. But, as I added my coconut cream to the pomogranate juice, I really liked the nutty flavor and so, probably, added more coconut cream than I should have. The result is my coconut and pomogranatae no churn, vegan ice cream. No sugar as well. I used maple syrup - which is what turned the ice cream color from a rosy pink to a soft plum color.

Coconut & Pomogranate Ice Cream

Serving: 2-3

  • 1 large pomogranate (about 2 cups of pomogranate seeds)
  • 1 cup coconut cream (more if you're using coconut milk)
  • 1/3 cup maple syrup
  • 1/2 lime
To make:
  • Peel the pomogranate to get about 1.5 to 2 cups of pomogranate.
  • In a juicer, juice the pomogranate along with the juice of half a lime. Its up to you whether you want to include the pomogranate seeds or discard them. I included them as they're very healthy.
  • Tranfer the pomo-lime juice into a bowl. Stir in the maple syrup.
  • Add little by little the coconut cream into the mixture, stirring all the while.
  • You may also want to transfer this mixture back in a blender and just get some air in by blending for 5-10 minutes.
  • Lay the mixture in a tin bowl and put it in the freezer with a lid on.
  • After an hour or so of putting the mixture in the freezer, take it off and break the chunks and stir around for some time, and put back in the freezer to reset. Repeat this process a couple more times after an hour or so. Then leave it in the freezer for 4 hours to set one final time.
Coconut & Pomogranate Ice Cream - Raw and Vegan on Foodista


Boulder Locavore said...

Isn't that gorgeous? Can't beat that color and I'm sure it is delicious. Now to look at your Spicy Tamarind Rick!

Kate @ said...

MMMMMM! I love ice cream! I am going to give this a try ... maybe I'll stop buying the stuff and just make it at home from now on! :))

Tiffany said...

This looks great! I just started making tea with coconut milk, instead of almond milk. Oh, the possibilities :D

briarrose said...

Delicious flavors....the maple syrup just capped it for me. ;)

Raw_Girl said...

Thank you ladies!

Tifany: why dont you use soy milk in coffees/teas? I would imagine coco milk is too heavy and will overpower your drinks....

The Gonzo Mama said...

I've been looking for ice cream recipes that don't require an ice cream maker, as well, so this is perfect. Thank you!

The Gonzo Mama said...

Okay, I made this, with a few modifications (I used coconut milk because coconut cream isn't readily available in my area, and I added mango), and it turned out AWESOME!

I'll be blogging about it later today... have to find my camera! The kids took off with it, and it has my photos on it!

The Gonzo Mama said...

Yay! I got my post up! Here it is:

Thank you so much for the inspiration!

Anonymous said...

Thanks! Just made a version of this recipe in my ice cream maker -- turned out great. Sweet complex flavor. I will be making it again!

Josh Hartnett said...

It looks like someone has eaten loads of pomegranite then done a poo

Blogger said...

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The meaning of this is that you literally get rid of fat by eating Coconut Fats (including coconut milk, coconut cream and coconut oil).

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