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 minutes mins
Total Time5 minutes 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.