It’s amazing how delicious persimmons are, and how few people are familiar with them! A winter fruit which is a great source of vitamin C, they look stunning and taste delicious. But even fewer people are familiar with persimmon icecream.
This icecream is a must-try. Fast. Convenient. Apricot-coloured. No sugar. Tasty. Apart from the cutting required, it’s so easy a child can do it. There are 2 ingredients – Persimmons and any dairy-free milk of your choice. (Some may want to add a sweetener – it depends on how sweet your fruit is)
Near the end of the persimmon season (mid-winter) we get a crate of persimmons and put as many as we can fit in our freezer. They don’t need peeling – the skin is a natural protective cover for them in the freezer. Just get them out as you need them…
4 frozen persimmons
3/4 cup (225g) soy / rice/ nut milk
Stash your persimmons in a hidden corner of the freezer. (Alternatively you can peel and dice them first, then freeze in a zip-lock bag for instant access)
- Run the persimmons under hot water for about 5 seconds. This thaws the skin enough to peel. Peel them, cut into 8 and remove the stalk.
- Place the cut fruit into the food processor. Add the milk.
- Holding the lid on firmly, process the fruit until it is creamy. You may need to help it by stopping and scraping down the sides with a spatula once.
- Serve and top with your choice of: carob syrup (pictured; delicious combination!), roasted chopped nuts, sliced fresh fruit. ENJOY!