Ingredients
Scale
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
Ganache
- 3 oz dark chocolate
- ¼ cup full-fat coconut milk
Instructions
- Add all of the pomegranate ice cream ingredients to a high-speed blender and blend until smooth.
- Strain the mixture through a fine mesh sieve to remove the pomegranate seeds.
- Pour in to your ice cream maker and follow the manufacturer’s instructions.
- While the ice cream is churning fill a small saucepan with water and place on the stove.
- 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.
- Grab a large container and pour some of the finished ice cream and then drizzle some of the ganache.
- Do this in layers until all the ice cream is in there and you have reached the desired amount of chocolate.
- Freeze for 8-10 hours and then serve with pomegranate seeds.
Nutrition
- Serving Size: 6
Keywords: vegan pomegranate ice cream, pomegranate ice cream, pomegranate ice cream with ganache