There’s something sort of special about pomegranates, right? I think so. The first time you peel back that hard, ruby red shell and find all those little seeds inside is sort of a whole experience. It’s like alien fruit! (In a good way.)
And then comes the inevitable google search on how to easily remove the seeds. I shared my favorite method in this pomegranate donut post, but there are tons of great tips out there.
This ice cream doesn’t really require you to extract the pomegranate seeds. You can just buy the juice since that’s all you need to make this. Which is totally cheating. But this whole recipe is totally cheating as this ice cream is SUPER easy to make. The base of this is made from cream cheese, which also makes the final ice cream taste a little bit like cheesecake. 🙂
Two 8 oz. packages cream cheese, softened
1 1/2 cups sugar
2 cups whole milk
1 cup pomegranate juice
1/4 teaspoon vanilla extract
1/4 to 1/2 cup pomegranate seeds for serving (optional)
First, make sure your cream cheese is softened as this will make it much easier to blend together. In a large bowl combine the cream cheese and 1 cup milk. Whisk together until well combined.
Add the sugar and remaining 1 cup milk, whisk together until well combined. Then whisk in the pomegranate juice and vanilla extract. Stir until well combined.
If you can’t tell, we’re going for well combined here, guys. We want to avoid having small chunks of cream cheese in our batter. If you do, it’s OK. The ice cream will still taste great, but the texture won’t be quite as smooth and creamy.
Chill the batter in the refrigerator for an hour or two. Then follow your ice cream maker’s instructions to make ice cream. If the batter is a soft serve texture and you like your ice cream a little firmer, store it in the freezer overnight before serving.
You could also choose to stir the seeds into the soft batter before the final freezing I recommended. Up to you, choose your own adventure ice cream. (Pro tip: hot fudge is great on this!) xo. Emma