Pomegranate + Ginger No-Churn Ice Cream

Pomegranate + Ginger No-Churn 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.
  • The Recipe
    Serves 8


    • 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


    • 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
    • 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.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.