CATEGORY

Pomegranate Ice Cream

Written by Leah Schapira on Monday, 03 September 2012. Posted in Food Mood

We're back from our summer break!  It’s been a while since we’ve posted, but we've got lots of holiday-inspired posts coming up that you won't want to miss. Kicking them off is our first for Rosh Hashanah: Pomegranate Ice Cream. 

 
Once upon a time there was no such thing as commercial pomegranate juice. You had to squeeze your own pomegranates (it sounds harder than it is). I once heard a story that I can't verify, but it's a wonderful story regardless if it's true or not. 
 
In those days, before juice, there was a Pomegranate farmer whose wife wanted to get involved in the business. "I want to make juice," she told him. He didn't take her seriously, but he gave her a corner of the farm so she could "do her thing." Today, the wife's juice makes more money than the pomegranates. 
 
And it's good we have juice to make pomegranate recipes when pomegranates themselves aren't in their prime. Like in this recipe. 
 
For our first Rosh Hashanah recipe we're joining the first ever Jewish Holiday Blog Party, hosted by Jessie of Taste and Miriam of Overtime Cook, and sponsored by Kitchen Aid! At the end of the recipe, you can find links to many great bloggers with loads of inspiration for Rosh Hashanah recipes. 
 
 
Pomegranate Ice Cream
 
I love recipes that are less than 5 ingredients. With so few ingredients you know it will be quick and easy, and there’s less room to make a mistake. Aside from the ease factor, the additions to the ice cream will add so much flavor; even if you’re using non-dairy ice cream, you’ll fool your tastebuds into thinking you’re enjoying the real thing. Recipe adapted from Faigy Grossman and Chavie Feldman. 

  

Ingredients:

10 to 13 large frozen strawberries
1/3 cup confectioners’ sugar
1 1/4 cup pomegranate juice
56 ounces vanilla ice cream, slightly defrosted

1. In a blender or food processor, combine frozen strawberries, confectioners’ sugar, and pomegranate juice. 

 

2. Add the defrosted ice cream and blend until combined. 

You can mix the ice cream with the blended fruit by hand to create an ice cream with swirls, however we prefer it mixed in completely. 

3. Pour the mixed ice cream into the original container. You don’t even have to wash it out. Freeze until firm. 

Garnish with fresh pomegranate seeds and serve. During the summer when pomegranates aren’t in season, I garnish it with blueberries. 
 
To view and print the recipe, click here.
 
 To kick off the celebration, Levana Kirschenbaum is giving away a copy of her fabulous new book, The Whole Foods Kosher Kitchen to three lucky winners. To enter, leave a comment on this post. Limit one entry per reader per blog so click over to the other participating blogs below for your chance at additional entries! Giveaway ends 5 a.m. Eastern time on September 11th, 2012. 
Prize is sponsored by Levana and available to readers from all blogs participating in the Rosh Hashanah Blog Party. Prize can only be shipped within the U.S. 
 
This is the first of hopefully many exciting Holiday Blog Parties, so if you would like to join in the fun, please email This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
 

     

Stop by and check out some of these amazing Rosh Hashanah themed recipes on the following blogs: 

Challah and Bread:
Marlene of The Jewish Hostess made Apple Challah
Amanda of The Challah Blog made Pomegranate Challah
Shelly of The Kosher Home made Apple, Honey and Pomegranate Challah!
 
Sides, Salads and Starters: 
Sarah of Food, Words, Photos made Tzimmes (Rosh Hashanah Carrots)
Tali of More Quiche, Please made Roasted Beets and Butternut Squash
Roberta and Lois of Kosher Eye made Simanim Salad
Chanie of Busy In Brooklyn made Pomegranate Coleslaw
Rivki of Life in the Married Lane made Super Salad
Hannah of Cooking Manager made Beets Marinated with Ginger and Garlic
Sina of The Kosher Spoon made Pomegranate, Almond and Raisin Couscous 
Hindy of Confident Cook-Hesitant Baker made Warm Roasted Beets with Farro
Sarah of Kosher Street made Sweet Potato Apple Tzimmes
 
Main Dishes:
Jessie of Taste made Smoked Salmon
Samantha of The Little Ferraro Kitchen made Chicken with Dates
Michele of Kosher Treif Cooking made Coconut Chicken Strips with two dipping sauces
Melinda of Kitchen Tested made Key Lime Glazed Duck
Stephanie and Jessica of The Kosher Foodies made Chicken Braised in Pomegranate 
Liz of The Lemon Bowl made Beef Brisket
Estee of Anyone Interested? made Easy Breazy 5 Minute Brisket
 
Desserts and Drinks:
Miriam of Overtime Cook made Mini Apples and Honey Tarts
Laura of Pragmatic Attic made Fresh Ginger Honey Cake
Susan of The Girl in the Little Red Kitchen made Honey Caramel Apple Galette
Danielle of Hugs and Cookies xoxo made The World's Best Rugelach
Amy of What Jew Wanna Eat made an Apple and Honey Cocktail
Nick of The Baking Process made Apple and Date Honey Squares
Lisa of The Monday Morning Cooking Club made Honey Chiffon Cake and Traditional Honey Cake
Leah of Cook Kosher made Pomegranate Ice Cream
Nossi of The Kosher Gastronome made Non-dairy Key Lime Cheesecake Bar with Key Lime Caramel
 
Don’t forget to leave a comment at the bottom to win a free cookbook!
 
Note: Please note that not all the blogs contain exclusively kosher recipes. Please use your own discretion while perusing.

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About the Author

Leah Schapira

Leah Schapira is the bestselling author of Fresh & Easy Kosher Cooking, which sold it’s first 10,000 copies in 10 days, and the co-author of the Made Easy cookbook series, including Passover Made Easy, the debut title of the Made Easy series, Starters and Sides Made Easy, and the recently debuted Kids Cooking Made Easy.
In 2010, Leah launched Cookkosher.com, the popular online kosher recipe exchange, which currently boasts 30,000 Facebook fans. Her cookbook career began at the age of 21, when she wrote her first cookbook as a fundraiser to begin channeling her obsession with recipes. 
Leah is also a monthly columnist for Whisk, the popular kosher food magazine published by Ami Magazine, where readers appreciate her humor and wit. She’s a natural at live events, whether it’s a cozy cooking class around a kitchen island, or a hall filled with thousands. 
She has been featured in The Washington Post, The Star Ledger, and The Blue Lifestyle, among many others. She lives in New Jersey with her husband and children.

Comments (9)

  • WhatJewWannaEat
    04 September 2012 at 16:33 |

    Great idea! This looks so refreshing.

  • Mimi
    04 September 2012 at 22:05 |

    Looks so great! Would love to win a free cookbook.

  • BusyInBrooklyn
    05 September 2012 at 02:46 |

    When I saw the picture (beautiful photography btw), I automatically assumed that you used an ice cream machine. I can't believe how easy this is!

  • Broccoli
    05 September 2012 at 12:48 |

    Looks delicious, so refreshing! Cant wait to try it out for Yom Tov!

  • number1chef
    05 September 2012 at 13:55 |

    The pomegranate ice cream is a great idea! Hope I win a free cookbook!

  • OvertimeCook
    06 September 2012 at 03:10 |

    Love this recipe idea, and absolutely gorgeous pictures. Thanks for joining!

  • shoba
    09 September 2012 at 02:23 |

    Yum! Looks so refreshing!

  • Tina
    09 September 2012 at 03:19 |

    Fantastic recipe! Easy and looks so delicious! I'll be making this for dessert for our Rosh Hashana meal. Thanks!

  • sarahrinah
    11 September 2012 at 05:10 |

    This looks great! I'm making a dairy meal for first night dinner (vegetarian mushroom moussaka), and this will be a lovely dessert!

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