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Coconut & Pomegranate Ice Cream - Raw and Vegan

Coconut & Pomegranate Ice Cream - Raw and Vegan

Coconut & Pomegranate Ice Cream - Raw and Vegan is :

caveman , gluten free , dairy free , lacto ovo vegetarian , primal , fodmap friendly , vegan

Prep Time: minutes
Cook time: minutes
Total time: 420 minutes
Yield: 3 Servings
Tags: Vegan
Health Score: 9 %


1 cup

coconut cream

1/3 cup

maple syrup



  1. Peel the pomogranate to get about 1.5 to 2 cups of pomogranate.In a juicer, juice the pomogranate along with the juice of half a lime. Its up to you whether you want to include the pomogranate seeds or discard them. I included them as they're very healthy.Tranfer the pomo-lime juice into a bowl. Stir in the maple syrup.

  2. Add little by little the coconut cream into the mixture, stirring all the while.You may also want to transfer this mixture back in a blender and just get some air in by blending for 5-10 minutes.Lay the mixture in a tin bowl and put it in the freezer with a lid on.After an hour or so of putting the mixture in the freezer, take it off and break the chunks and stir around for some time, and put back in the freezer to reset. Repeat this process a couple more times after an hour or so. Then leave it in the freezer for 4 hours to set one final time.

Wine Pairing :

  • cream sherry
  • moscato dasti
  • port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Frozen Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.