Juice two of the pomegranates and the lime into a bowl. Save the third pomegranate to use the seeds only.
Add icing sugar to the juice, and whisk until it’s dissolved. Then, whisk in the double cream until soft peaks form.
Spoon the mixture into an airtight container, and smooth the top down. Freeze for at least four hours, or overnight.
Before you eat, scatter with pomegranate seeds and any other toppings you enjoy.
