This dairy-free delicacy is for everyone who loves ice cream but doesn't love all of the oil, sugar, salt, and artificial flavors and colors that are typically included in store-bought vegan (and non-vegan) ice creams. But make it quick, as persimmon season will soon come to a close. Enjoy!
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Persimmon Ice "Cream"
- Total Time: 8 hours 30 mins
- Yield: 4 1x
Ingredients
- 4 medium-large, very ripe hachiya persimmons, peeled and diced
- 8 medjool dates, pitted and diced, and soaked in water for at least 30 minutes
- 1 cup soy milk (or other non-dairy milk)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ cup chopped walnuts (optional)
Instructions
- Core and peel the persimmons. Cut into small chunks (so they will fit through the shoot of your juicer or food processor) and freeze in a baggie or plastic container.
- Drain the soak water off the dates. In a high-speed blender, blend the dates, soy milk, vanilla, cinnamon, and nutmeg until smooth.
- Take the persimmon chunks from the freezer and feed them through your juicer (using the “blank” attachment) or food processor.
- Combine the persimmon and date mixture in the large bowl using a fork until smooth. Add the walnuts at this point if using. Smooth the top with a spatula, cover and return to the freezer overnight. Use an ice cream scooper to scoop into small dessert bowls. Garnish with freshly ground nutmeg and a walnut half (as shown in photo).
Notes
This recipe is easily adaptable to other fruit besides persimmon; have fun with it and try pears, strawberries, blueberries or peaches.
Dates can be purchased in bulk or in small containers at most stores.
This is a spicy treat, but feel free to decrease the spices if you like less.
One to two vanilla beans may be substituted for the vanilla extract (split the bean lengthwise but not all the way through to cut in half; scrape the tiny black seeds from inside the bean using the edge of a butter knife, and use these seeds; the pod is usually discarded unless you want to use it to flavor tea, etc.).
- Prep Time: 30 mins
- Cook Time: 8 hours
Nutrition
- Serving Size: ¼ recipe (about 1 cup)
- Calories: 284
- Sugar: 53.5g
- Sodium: 10mg
- Fat: 1.7g
- Saturated Fat: 0.3g
- Carbohydrates: 69.6g
- Fiber: 10.7g
- Protein: 4.2g
- Cholesterol: 0
I love nutmeg, and you'll find it in many of my recipes. It's a sweet, vibrant spice. It is an egg-shaped seed about 1 inch long and is typically grated or ground using a fine grater (like a Microplane). The first harvest of nutmeg trees takes place 7 to 9 years after planting, and the trees reach full production after 20 years. It is the only tropical fruit that is the source of two different spices: nutmeg and mace (the outter red covering of the seed, which is mellower in flavor). Once you try whole nutmeg, you'll probably never go back to pre-ground.
At first I thought this may be a tongue in cheek post, about persimmons being so tart you couldn't eat but a spoonful before your mouth started to pucker. If you've ever gotten a not perfectly ripe persimmon, you know what I'm talking about. But this looks like a great recipe. Thanks for the idea.
That's not tart; it's astringent. Anyone who eats a Hachiya before it's a jiggly water balloon is bound to think they "don't like" them 🙂
Do you mean Fuyu persimmons instead? Once ripened, Hachiya persimmons can't be peeled and diced- they're just mushy flesh. Fuyu persimmons on the other hand have the consistency of a softer apple and can be cut and diced cleanly.
Hi, Cathy! Why would you peel a hachiya?? Also, I'm curious if you tried blending the persimmon and the date-soymilk-spice mixture first, and then freezing only once?
Hi! 🙂 This is such an old recipe, I'm not sure what was going through my brain, but I think your way would work too. With peel and blending all together. 🙂
Hi Cathy, I love your recipes and cookbook! Any thoughts on making this using an ice cream machine? Happy holidays!
Hi, I've never used an ice cream machine, so I'm no help, sorry. 🙁