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.