clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Pomegranate and Chocolate Ganache Ice Cream

  • Author: Jessi Heggan
  • Prep Time: 25
  • Total Time: 8 hours (includes chilling time)
  • Yield: 6 servings 1x
  • Category: Dessert



Pomegranate Ice Cream

  • 2 cans full-fat coconut milk
  • 3.5 ounces dates, pitted (I recommend Date Lady)
  • 2 cups pomegranate seeds
  • ¼ cup maple
  • 1 Tbsp vanilla extract


  • 3 oz dark chocolate
  • ¼ cup full-fat coconut milk


  1. Add all of the pomegranate ice cream ingredients to a high-speed blender and blend until smooth.
  2. Strain the mixture through a fine mesh sieve to remove the pomegranate seeds.
  3. Pour in to your ice cream maker and follow the manufacturer’s instructions.
  4. While the ice cream is churning fill a small saucepan with water and place on the stove.
  5. Heat to medium-high heat and place a glass bowl on the saucepan. Add the coconut milk and chocolate and heat until mixture is combined. Remove from the stove.
  6. Grab a large container and pour some of the finished ice cream and then drizzle some of the ganache.
  7. Do this in layers until all the ice cream is in there and you have reached the desired amount of chocolate.
  8. Freeze for 8-10 hours and then serve with pomegranate seeds.


  • Serving Size: 6

Keywords: vegan pomegranate ice cream, pomegranate ice cream, pomegranate ice cream with ganache