Our Simple Pomegranate & Raspberry Ice Cream Recipe

Mmmmm… it’s pomegranate season! And I’m pretty excited about it. If you’ve already seen our 4 delicious mocktails, you’d have noticed that pomegranate is the main event in the Perky Purple:

But enough about mocktails – now for the star of the show: our pomegranate & raspberry ice cream recipe. You might think – “Ice cream? But it’s too cold for ice cream!”, but to all you naysayers, what’s the point in being all warm and cosy at home if you can’t indulge in a bowl of delicious seasonal, homemade ice cream? If you’re still not convinced then imagine a delicious apple pie or melty chocolate brownies – now imagine them with a scoop or two of ice cream? Ha! I thought that would whet your appetite. Now for the recipe itself – it’s simple.

Our Simple Pomegranate & Rasberry Ice Cream Recipe

Ingredients

• 600g plain greek yoghurt
• 200g frozen raspberries
• 4 tbsp honey
• 250ml whipping cream
• Seeds of 1 pomegranate
• 25g + 25g crushed pistachios
• Vanilla pod

Instructions:

1. Let the raspberries thaw and puree them with a handmixer or food processor. Strain the puree to get rid of seeds.
2. Add the yoghurt to a mixing bowl and mix i nthe honey, vanilla seeds and the raspberry puree.
3. Beat the cream until it’s thick and add the mixture – stir in gently.
4. Mix in 3/4 of the pomegranate seeds and 25g of the pistachios into the ice cream mixture and pour into your loaf tin and cover with cling film.
5. Place in the freezer over night.
6. Spoon into bowls and sprinkle on the rest of the pomegranate seeds and pistachio.