m+ PLATE: pink pomegranate ice cream
A dreamy, pink ice cream that looks as good as it tastes and the best part? There’s no churning, no custard-making, and no fuss.
This no-churn ice cream, created by Nigella Lawson from the classic Nigella Express, is the perfect make ahead dessert for warm days, dinner parties, or simply keeping in your freezer for a little spoonful of joy when needed.
The combination of fresh pomegranate juice, lime, and double cream creates a light, fragrant ice cream with a delicate sweetness and the pretty pink hue feels impossibly chic.
Serve with a scattering of jewel like pomegranate seeds for an effortlessly beautiful finish.
Ingredients
Serves 8
2 pomegranates (plus seeds from a third, for topping — optional)
1 lime
175g icing sugar
500ml double cream
Method
Juice the fruit. Cut the pomegranates in half and squeeze out the juice, then strain it into a bowl to remove any seeds. Juice the lime and add this too.
Sweeten. Add the icing sugar to the juice and whisk until completely dissolved.
Whip. Pour in the double cream and whisk until the mixture thickens and soft peaks form. The pale pink hue is heaven.
Freeze. Transfer the mixture into an airtight container, smooth the top, and freeze for at least 4 hours (or overnight).
Serve. Scoop into bowls and, if using, scatter with pomegranate seeds for a little extra beauty.
m+ Serving Suggestions
Dress it up. Serve the ice cream in small glass bowls with crushed meringue and a drizzle of pomegranate molasses for a chic, Middle Eastern inspired dessert.
Keep it casual. Spoon into bowls and scatter over crushed pistachios or shortbread crumbles for something low effort but still impressive.
Make it a showstopper. If you’re hosting a dinner party, freeze the ice cream in a loaf tin lined with clingfilm, then slice it into thick slabs to serve, add fresh berries and a little lime zest for colour.