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Recipe by Estee Kafra

Pomegranate Pistachio Ice Cream

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Pomegranate Pistachio Ice Cream
Parve Parve
Medium Medium
12 Servings
Allergens

Contains

- Egg - Soy - Tree nuts
15 Minutes
Diets
- Vegetarian - Pescatarian

This pretty dessert is a delicious conclusion to any meal.

Ingredients

Main ingredients

  • 2 (8-ounce) containers non-dairy dessert whips

  • 3 egg yolks

  • 1 cup confectioner’s sugar

  • 3/4 cup Gefen Soy Milk

  • less than 1/4 cup maple syrup

  • 2 teaspoons vanilla sugar

  • 1/2 cup pomegranate arils

  • 1/2 cup pistachio nuts, shelled

Directions

Make the Ice Cream

1.

In an electric mixer, whip the dessert whip until doubled in volume. Add yolks, sugar, soy milk, maple syrup and vanilla sugar.

2.

Blend until smooth and creamy.

3.

Mix in pomegranate arils and pistachio nuts by hand, folding them into the batter.

4.

Place in 9-inch x 13-inch pan and freeze.

Tips:

This dessert also tastes delicious with real milk instead of soy milk for a dairy version.

Notes:

You can freeze this in a medium-size Bundt pan and slice as a cake. It makes a beautiful dessert!

Recipe tags

Estee Kafra freezer-friendy frozen desserts ice cream nuts parve pistachios pomegranates Shavuos whip
Pomegranate Pistachio Ice Cream

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