Make the most of the last few weeks of summer with homemade pomegranate ice cream with dark chocolate chips. It might look fancy, but with just six ingredients (plus a trick that cuts it down to 3!) it couldn’t be easier to make!
I remember in past years it’s seemed like as soon as August rolled in, so did cloudy skies. This year, it seems like the warm weather is sticking around longer than usual – and I’ve been soaking it all in! (Although has anyone else noticed that the days already seem to be getting shorter? Not cool.)
The warmer-than-normal weather has meant that my ice cream machine has been getting a workout! This pomegranate ice cream, the latest recipe in my partnership with Bloom Fresh pomegranate arils, is a nice departure from more traditional flavors. It’s sweet and creamy, like ice cream should be, but it has a refreshingly tart flavor, too. Pomegranate arils and shards of dark chocolate add the perfect amount of crunch.
I usually think of pomegranate as being a winter ingredient, but it’s actually in-season year round! Bloom Fresh’s new packages of pomegranate arils make coking with them easier than ever – all the work is done for you, so you don’t have to deal with trying to wrangle the seeds out of the pomegranate yourself.
As far as ice cream goes, this recipe is really simple to make. I started with a classic vanilla base, then added just enough fresh pomegranate juice to turn it a pale pink color and give it a touch of flavor. Right before it’s finished churning, I added pomegranate arils and finely chopped dark chocolate.
If you don’t want to go through the process of making the custard base yourself, you can use a neat trick that I learned a while back: melt down two pints of high-quality vanilla ice cream, add the juice, and churn it up. It works like a dream!
- 1 cup Bloom Fresh pomegranate arils, divided
- 2 cups heavy cream, divided
- 3/4 cup sugar
- 1 cup skim milk
- 1 teaspoon vanilla extract
- 2 ounces dark chocolate, finely chopped
- Pour 1/2 cup of pomegranate arils into a zip-top bag. Use a rolling pin the gently crush the arils and release their juice.
- Add 1 cup of cream and the sugar to a medium saucepan. Warm over low heat until the sugar is dissolved. Remove from heat and stir in the remaining cream, milk, and vanilla extract. Snip the corner of the plastic bag and squeeze in the pomegranate juice. Mix well.
- Refrigerate the mixture for several hours, or until thoroughly chilled.
- Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. When the ice cream has a soft serve consistency, add the remaining 1/2 cup of pomegranate arils and the dark chocolate. Mix well.
- Eat immediately or freeze ice cream for several hours for a firmer, scoopable texture.
I created this recipe for my client, Bloom Fresh. Thank you for supporting the brands that keep me inspired in the kitchen.