Vanilla-soya milk ice and rosewater pomegranate sorbet

Vanilla-soya milk ice and rosewater pomegranate sorbet

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  • 2 litres
  • Easy
  • Dairy free
  • 40 minutes, plus freezing time
  • 20 minutes


  • 1 cup soya milk
  • 3 cups soya cream
  • 2 vanilla pods, split
  • 10 free-range egg yolks
  • 250 g caster sugar
  • 160 g pomegranate rubies
  • 250 g strawberries, trimmed
  • 1 T rose-water
  • 4 cups strawberry juice

Cooking Instructions

In a thick-based saucepan over a medium to low heat mix together the soya milk and cream. Scrape in the vanilla seeds and bring to a simmer.

Beat the egg yolks and 150g of the caster sugar for 10 minutes, or until pale and creamy.

Add a little of the warm cream mixture to the egg mixture and mix to combine, then spoon the egg mixture into the cream mixture and cook gently, stirring continuously.

When nearing a boil, remove from the heat, strain and leave to cool.

Pour into a rectangular container and freeze. Once frozen, remove from the freezer and beat.

Freeze again until completely set. (Alternatively pour the mixture into an ice-cream machine and churn according to the manufacturer’s instructions.)

Add the pomegranate rubies and strawberries to a blender and pulse until puréed. Add the rose-water, remaining sugar and strawberry juice and pour into a separate container.

When semi-frozen, spoon the sorbet over the frozen soya-milk ice cream. Freeze and, once set, cut into thick slices to serve.

Cook’s note: Make the ice creams in individual bowls or moulds and serve on separate plates, garnished with sugared rose petals.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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