Persia Lady Pomegranate Ice Cream Cake

Pomegranate Ice Cream Cake

Pomegranate Ice Cream Cake


  • 2 pints of Pomegranate Ice Cream
  • 2 cups of Pomegranate Syrup (you can also use rose water syrup or other flavored syrups if you prefer)
  • 2 teaspoons of sugar
  • Pomegranate seeds (for toppings)


  1. Prepare the Pan:
    • Line a pan with wax paper to make it easier to remove the ice cream cake later.
  2. Blend the Ice Cream:
    • Using a blender, blend the Pomegranate Ice Cream for about 2 minutes or until it becomes fluffy but still frozen.
  3. Create the Bottom Layer:
    • Spread a layer of the blended ice cream evenly at the bottom of the pan. Smooth it out to create a solid base.
  4. Add Pomegranate Layer:
    • Sprinkle 2 cups of pomegranate seeds evenly over the ice cream layer. Gently press the seeds into the ice cream.
  5. Pour Syrup:
    • Drizzle the Pomegranate Syrup (or your preferred syrup) over the pomegranate layer.
  6. Freeze for 4 Hours:
    • Place the pan in the freezer and let it set for at least 4 hours. If you have more time, you can leave it overnight for a firmer texture.
  7. Create the Top Layer:
    • Once the first layer is set, remove the pan from the freezer and add another layer of the blended Pomegranate Ice Cream on top.
  8. Final Freeze:
    • Cover the pan with plastic wrap or foil and return it to the freezer. Let it freeze overnight or until it’s completely solid.
  9. Decorate and Serve:
    • Before serving, remove the Pomegranate Ice Cream Cake from the pan using the wax paper as handles.
    • Sprinkle some additional pomegranate seeds on top for decoration.
    • If you like, sprinkle 2 teaspoons of sugar over the cake for a touch of sweetness.
    • Slice and serve your delicious Pomegranate Ice Cream Cake!


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