Ingredients

  • 2 cups heavy whipping cream (chilled)

  • 1 can (14 oz) sweetened condensed milk

  • 1 tsp vanilla extract or rosewater

  • 1/2 cup fresh pomegranate arils (seeds)

  • 1/4 cup pomegranate juice reduced to a thick syrup

  • 1/3 cup shelled pistachios, chopped

Instructions

  1. Prep the Base: In a large chilled bowl, whip the heavy cream until stiff peaks form.

  2. Combine: Gently fold the sweetened condensed milk and vanilla extract into the whipped cream using a spatula until completely smooth.

  3. Layer the Flavors: Pour half of the creamy mixture into a metal loaf pan. Drizzle half of the reduced pomegranate syrup, and scatter half of the pomegranate arils and chopped pistachios on top. Use a butter knife to gently swirl the toppings into the cream.

  4. Repeat: Add the remaining ice cream base, then top with the rest of the syrup, arils, and pistachios for a beautiful finish.

  5. Freeze: Cover tightly with plastic wrap and freeze for at least 6 hours, or overnight, until firm.