Persimmon Icecream

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…

Persimmon Icecream

  • Servings: 6-8
  • Difficulty: Very Easy - just use caution when cutting frozen fruit.
  • Print

Ingredients:
4 frozen persimmons
3/4 cup (225g) soy / rice/ nut milk

Method:
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)

  1. 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.
  2. Place the cut fruit into the food processor. Add the milk.
  3. 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.
  4. Serve and top with your choice of: carob syrup (pictured; delicious combination!), roasted chopped nuts, sliced fresh fruit. ENJOY!

 

 

 

 

 

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