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Pomegranate Ice Cream

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Last week when Bob and I got home from running some errands, there was a beautiful gold gift bag sitting on our table in the front courtyard.  Nothing puts a smile my face like an unexpected gift. :)  When I peeked inside, there were four gorgeous pomegranates!  My smile grew even larger because the sight of fresh fruit ALWAYS makes me happy!  There was a sweet little card attached to the bag but we didn’t recognize who it came from.   I left the pomegranates on the kitchen counter, just waiting for the right inspiration to come along.  I wanted to create the perfect recipe for these gems.  A few days passed while we tried to figure out who blessed us with this gift,  but we  just didn’t recognize the person’s name.  Then finally, as I was talking to a girlfriend on the phone, I shared the story with her, and she knew who it was and told me that it was a woman who lived a few houses down from us.  This afternoon, in return we delivered a quart of  raw pomegranate ice cream to share the blessing with her.

Pomegranates are like an exotic fruit to me.  My goal for the most part was to keep it in purest form.  I wanted the delicate flavor to shine through in whatever I decided to make.  Raw ice cream!  Perfect!  As I cut into the fruit, a ray of ruby-red flooded out and spilled out onto the counter top.  OK, maybe it wasn’t that dramatic but let me have my fantasy here. haha  I decided to use a citrus juicer that is very delicate in pressing out the juice from fruit and leaves the seeds behind.  If you don’t have such a juicer, you could strain the juice to remove the seeds.  This is the one that use and I love it!  I suppose a person could leave the seeds in but I wanted the texture of the ice cream to be smooth.  The color of the ice cream turned out to be a cross between pink and purple.  You could add a little red beet juice to it if you wanted to but I found great beauty in it being all natural.

My husband moans and groans when he eats this ice cream and mutters the words, “oh my god, oh my god.”  Do you think he likes it? I do.

Yield : Serves 6 to 8


  • 2 cups raw cashews, soaked 2-4 hours or more
  • 2 cups young Thai coconut meat
  • 2 cups fresh pressed pomegranate juice
  • 1 cup raw agave nectar
  • 1/4 cup raw coconut butter
  • 2 Tbsp vanilla extract
  • 1/2 tsp sea salt


  1. In a high-speed blender, blend all the ingredients until completely smooth.  This may take a good 3-4 minutes.  You don’t want any graininess left from the cashews.  Be sure to stop the blender every once in a while to test the texture.  Once it is nice and smooth you can move on to the next step.
  2. Put the lid on your blender container and place it in the fridge or freezer for 1 hour so it can chill.
  3. Pour the mixture into your ice cream machine and process according to the manufacturer’s instructions. This step takes about 25 minutes.
  4. Transfer the ice cream to a freezer-proof container that is air-tight.   To be honest, we love eating it straight from the ice cream machine because it has a soft-serve like consistency.  Oh yum!


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