Chocolate POMerdoodle Ice Cream

This post is linked to the Valentine’s Day roundup at Ellen’s I Am Gluten Free, Amy’s weekly roundup, Slightly Indulgent Tuesdays, and Diane’s Friday Foodie Fix–Coconut Milk and Friday Foodie Fix–Honey.

Some of you may remember the POMerdoodle Ice Cream that I made last September for the Go Ahead Honey, It’s Gluten Free! blog carnival. Katrina (Gluten-Free Gidget), who greatly enjoys drama and theatrical arts had chosen a Disney theme. I couldn’t settle on a particular Disney movie for my recipe inspiration, so I decided to pay homage to all Disney dogs with a designer dog ice cream. You’re welcome to read the original POMerdoodle post, but basically I added POM Wonderful pomegranate juice to a version of Snickerdoodle ice cream and created the doggie-named POMerdoodle ice cream. Both a fun and delicious creation.

I loved the POMerdoodle flavor as did many others, but I simply had to try a chocolate version. Carrying on with my light-hearted dog theme, I decided to call it Chocolate POMerdoodle (you know … like Chocolate Lab, Chocolate Poodle). Adding just a small amount of cocoa adds richness and depth to this ice cream, particularly if you use a high-quality cocoa. I used Scharffen Berger cocoa, which I’d received in my BlogHer Food swag. I love both that cocoa and POM Wonderful pomegranate juice and I love this ice cream. It’s both gluten free and dairy free. It’s not refined sugar free, but I believe you could skip the brown sugar and simply use 2/3 cup honey or the same amount of agave nectar and end up with an equally delicious, dairy-free ice cream. (I wouldn’t use a one-to-one swap because of the liquid content of honey or agave.)

Chocolate POMerdoodle Ice Cream
  • ½ cup honey
  • ½ cup light brown sugar (or coconut sugar)
  • ½ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • 2 ½ cups full-fat coconut milk, chilled
  • ½ cup POM Wonderful pomegranate juice
  • 2 ½ to 3 tbsp ScharffenBerger cocoa (or other good quality cocoa, amount to taste—once mixed in, of course)
  1. Mix all together in a large mixing bowl or blender.
  2. Add to ice cream maker.
  3. Churn about 20 minutes until firm.
You may remove ice cream from ice cream maker and store in freezer for additional firmness, if needed. This recipe is not refined sugar free, but you can use coconut sugar instead of light brown sugar. Or I believe you could skip the brown sugar and simply use ⅔ cup honey (or the same amount of agave nectar) and end up with an equally delicious, dairy-free ice cream. (I wouldn’t use a one-to-one swap because of the liquid content of honey or agave.)

If you enjoy the wonderful flavor that POM Wonderful pomegranate juice adds to recipes, you’ll want to check these recipes, too:

POMerdoodle Ice Cream (pretty pale pink—lovely for Valentine’s Day)

POM’d Pork

Reindeer Antlers Punch (it’s the perfect color, but perhaps rename it  Cupid’s Punch for Valentine’s Day … just skip the alcohol if serving to children or teetotalers)

Don’t forget to check out all the other SSS entries this week:

Surprise Mint Chocolate Chip Ice Cream

Cinnamon-Sugar Crusted Almond Popovers

Perfect Pound Cake

Pleasing Pecan Pie

And, if you’re looking for a momentary chocolate overload … pair a Flourless Sparkling Chocolate Cookie with a dish of this ice cream. Happy Valentine’s Day all!

Not just gf, but gfe!

Full disclosure: Last September, I attended BlogHer Food. I paid all my expenses, but I did receive some amazing swag. Included was some Scharffen Berger cocoa. I was not paid to write about Scharffen Berger, but I think their products are excellent. In October, I attended the POM Wonderful Blogger Harvest Festival in California—all expenses paid. I was not paid to write this post, but the POM Wonderful product used was given to me. However, I write about POM products because I consider them to be excellent products and, of course, they are gfe compliant.

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


8 Responses to “Chocolate POMerdoodle Ice Cream”

  1. Amy @ Simply Sugar & Gluten Free on March 15th, 2010 9:30 am

    Chocolate and pomegranate – pure decadence Shirley! I am going to check out your flourless chocolate cookie, too. School has kept me so busy but it’s spring break and I’m thrilled to have some time to browse here. Hugs!

    • Shirley on March 16th, 2010 7:44 am

      Hi Amy–But, yet as “decadent” desserts go, this is a fairly healthy one because it’s gluten free, dairy free, and refined suga free, and the pomegranate juice adds antioxidants. :-) The flourless chocolate cookie recipe is definitely decadent though. I do want to try that one in the future with cocoa and coconut oil.

      Woo hoo for spring break! I suspect that came just in time. ;-) Son is on spring break, too, and popped in last night for dinner and a few others things. LOL

      Hugs to you, dear,


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