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–+ servings

Persimmon Ice Cream

Ready to enjoy in minutes, this Persimmon Ice Cream delivers a sweet, soft serve treat full of distinctive persimmon flavor. Makes about 2 cups.
Prep Time10 mins
Total Time5 mins
Course: Dessert
Keyword: fruit dessert, homemade ice cream, sweets
Servings: 4


  • 2 large Hachiya persimmons frozen whole
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • generous pinch kosher salt


  • Take the persimmons out of the freezer and let them sit at room temperature for about 5 minutes for easier peeling and chopping.
  • Hold a persimmon in a clean towel and peel it with a swivel peeler. Repeat with the second persimmon.
  • Chop the persimmons in half lengthwise and then slice off the leafy area on the top of each piece. Coarsely chop the halves and place them in a food processor fitted with the blade attachment.
  • Add remaining ingredients and process until smooth, stopping as needed to break up any large pieces that cling together.
  • Transfer the ice cream to bowls and serve immediately.