Healthy Ice Cream Recipe with Chocolate and Pomegranate (Low-Fat + Gluten-Free)

Tart bursts of pomegranate seeds and dark chocolate chunks come together in this totally irresistible ice cream recipe. It looks impressive, but is super easy to make.

I’ve never been a huge fan of pomegranates. Not because of their taste, but because they can be quite a hassle to prep. As beautiful as they are (especially when you cut into them and they reveal their glistening, jewel-like seeds), removing those seeds often results in a mess of bright red juice spatters all over my kitchen counter, walls, and me. In fact, whenever I use a pomegranate, you’ll find me wearing an old apron and rubber gloves—a necessary evil, as pomegranate juice always leaves me looking like Macbeth. And yes, I know that pomegranate seeds are also sold ready-to-eat, but the taste of fresh pomegranate seeds is far superior.

As you can imagine, it’s on rare occasions that I’ll use pomegranates, but when I do, you better believe that it will be in a dish guaranteed to impress. Like in this divine ice cream recipe, which merges the tartness of pomegranate with the richness of dark chocolate to create a truly unique dessert that’s too good not to share. This is by no means the type of ice cream you mindlessly shovel into your mouth while watching Netflix. It demands to be savored slowly and with gusto. Hosting a dinner party soon? This is the dessert you’ll want to bring to the table.

Is This Ice Cream With Chocolate and Pomegranate Healthy?

It’s certainly a better choice than the additive-laden ice creams you’ll find at the store, and with dark chocolate and pomegranates (both antioxidant-rich), it even has some perks. But let’s be real—it’s still ice cream. It’s caloric, it has sugar, and while it contains less fat than recipes using whole milk and full-fat cream, there’s still some fat. So, enjoy it in moderation!

De-Seeding a Pomegranate

First, make sure you have a ripe pomegranate. It should be hard, feel heavy, and be a beautifully uniform, dark shade of red. Split the pomegranate in two and place one of the halves cut-side down in the palm of your hand, with your fingers slightly spread. Holding it over a bowl, use a spoon, back of a knife, or rolling pin to firmly tap the seeds out of the pomegranate and into the bowl. Remove any white bits, as these tend to be hard to chew and bitter. As mentioned, bear in mind that this is a messy task, so don’t attempt this in your fanciest clothes!

Serving Suggestions

Why have ice cream alone when you can have cake and ice cream? For a truly decadent dessert, serve a scoop of this delicious ice cream with an oozing, warm Chocolate Lava Cake or a slice of this moist and fudgy Almond Flour Chocolate Cake. Have some pomegranate juice left over? Treat yourself to this chic Pomegranate Margarita.

Recipe