Persimmon Ice Cream
Indulge in the velvety smoothness of homemade persimmon ice cream, a luscious dessert that showcases the sweet, honeyed flavor of ripe persimmons. This easy-to-make recipe highlights fresh Hachiya or Fuyu persimmons, blended to a silky purée and combined with a creamy base of heavy cream, whole milk, and a hint of vanilla. A splash of lemon juice elevates the fruit’s natural sweetness, while the light churning process creates a perfectly creamy texture. With just 20 minutes of prep time and the magic of an ice cream maker, this frozen treat is a refreshing way to celebrate winter fruit, ideal for cozy nights in or seasonal entertaining. Serve it as-is for a simple dessert or pair it with spiced cookies for a festive flair. Your search for the ultimate persimmon dessert ends here!
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Recipe Information
Ingredients
- 4 Ripe persimmons (Hachiya or Fuyu)
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
Instructions
Peel and remove the seeds from the ripe persimmons. Scoop out the flesh and place it in a blender or food processor.
Add the lemon juice to the blender and purée the persimmons until smooth. Set the purée aside.
In a large mixing bowl, combine the heavy cream, whole milk, and granulated sugar. Whisk the mixture until the sugar is completely dissolved.
Stir in the vanilla extract and the persimmon purée. Mix until everything is well incorporated.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20–25 minutes.
Once the ice cream has thickened to a soft-serve consistency, transfer it to an airtight container.
Freeze the ice cream for at least 4 hours or until firm.
Serve the persimmon ice cream in bowls or cones and enjoy!
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 41.2 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.3 mg | 1% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
