Vegan Pomegranate and Chocolate Ganache Ice Cream

Vegan Pomegranate and Chocolate Ganache Ice Cream: Jessi's Kitchen

Day 9 of my “Ten Days of Thanksgiving” is a Vegan Pomegranate and Chocolate Ganache Ice Cream. I realize that ice cream in not necessarily a traditional Thanksgiving dessert but I really wanted to do something a little different. I am a HUGE ice cream fan so it only seemed right to include an ice cream recipe with my Thanksgiving menu. It also goes great with the recipe I am posting tomorrow. I am ended this little series with TWO desserts.

This ice cream is actually very simple to make and doesn’t even require a lot of ingredients! A few notes about this recipe. Do not forget to strain the batter before churning it. I accidentally didn’t do that one time and the pomegranate seeds gave it quite a crunch..hah!

Vegan Pomegranate and Chocolate Ganache Ice Cream: Jessi's Kitchen

I also prefer to use Date Lady dates for my ice cream. They are a serious game changer in taste and texture. You definitely don’t have to use them but I definitely prefer them to any other kind.

You can even make this pomegranate and chocolate ganache ice cream a few days ahead of time and save a lot of time Thanksgiving Day.

Enjoy!

Vegan Pomegranate and Chocolate Ganache Ice Cream: Jessi's Kitchen

Vegan Pomegranate and Chocolate Ganache Ice Cream
Serves 6
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Prep Time
25 min
Total Time
8 hr
Prep Time
25 min
Total Time
8 hr
Pomegranate Ice Cream
  1. 2 cans full-fat coconut milk
  2. 3.5 ounces dates, pitted (I recommend Date Lady)
  3. 2 cups pomegranate seeds
  4. ¼ cup maple
  5. 1 Tbsp vanilla extract
Ganache
  1. 3 oz dark chocolate
  2. ¼ cup full-fat coconut milk
Instructions
  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.
Jessi's Kitchen http://jessiskitchen.com/
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