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 The technology was so outdated, it couldn’t keep the site consistently live.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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