POM and Pistachio Ice Cream

by POM Wonderful

Total Prep Time

Over an hour


5 cup

Degree of Difficulty


Nutritional Overview

Nutrients Per Serving (6.8 oz.): 453 calories, 8g protein, 25g carbohydrate, 38g total fat (19g saturated), 104mg cholesterol, 109mg sodium, 323 RE vitamin A, .5mcg manganese


Juice from 4-6 large POM Wonderful Pomegranates to make 1 cup POM Syrup* or 2 cups POM Wonderful 100% Pomegranate Juice
1 cup arils from 1 large POM Wonderful Pomegranate or POM fresh pomegranate arils
1 1/4 cups heavy whipping cream
1 1/4 cups half-and-half or light cream
1/8 teaspoon salt
Few drops of red food coloring (optional)
3/4 cup chopped shelled pistachios

Garnish (Optional):
POM Syrup*


Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. In a bowl stir together cream, half-and-half, 3/4 cup of POM Syrup* and salt. Stir in food coloring to tint ice cream pink, if desired. Pour into can of ice cream maker.** Process ice cream according to manufacturers directions. Meanwhile, place a large bowl in the freezer. Transfer ice cream to the chilled bowl; stir in pistachios and reserved arils. Transfer ice cream to a freezer container, leaving 1/2 inch airspace at the top for expansion; cover tightly. Freeze at least 2-4 hours. At serving time, drizzle each serving with some of the remaining POM Syrup. Serve this pomegranate recipe.