Pomegranate Cashew Ice Cream (raw, vegan)

reading time: 1 min

Quick 3-ingredient ice cream without ice cream maker

Preparation time: 5 mins + 3 hours freezing time
Main ingredients: banana, cashews, pomegranate
difficulty level: easy
serves: 1-2
suitable for: vegan, lactose-free, gluten-free, soy-free, paleo, raw food

Have you ever tried making pomegranate ice cream? I had some at our local vegan ice cream parlour, and I thought I'd just make my own!


3 ripe bananas, peeled and frozen
1/2 cup soaked cashew kernels
juice of 1 pomegranate (or around 1/3 - 1/2 cup pomegranate juice)
juice of 1/2 lime 


If you are using a fresh pomegranate, start by de-seeding it (this takes ages... the trick is to cut around the top - make sure you only cut the skin and not the seeds! slightly twist the top and pull it off. you should see those white "fibers" - cut the pomegranate skin from top to bottom along those fibers. now you can crack open the pomegranate and easily pick out all the seeds!) In a juicer, juice the pomegranate along with the juice of half a lime. Its up to you whether you want to include the pomegranate seeds or discard them. I included them as they're very healthy.

Break your frozen bananas into pieces if they aren't already chopped. Add them to your food processor or high-speed blender and process until it begins to become creamy. Add the pomegranate juice (and seeds), as well as the soaked and drained cashew kernels for a creamy texture. Feel free to add some maple or agave syrup for more sweetness.

The colour of the ice cream turned out to be a cross between pink and purple.  If you wanted to enhance the pinkness, you could add a little red beet juice or a handful of frozen raspberries to it.

Let chill in the freezer for a few hours until a little more firm before scooping.

Note: This is part of my raw vegan Ice Cream Galore this summer


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