I came up with this Vegan Persimmon Ice Cream because I like the idea of freezing bananas and blending them to make “ice cream”, but…I don’t like the taste of bananas all that much.
So, I got experimenting and decided to freeze some other fruit.
I peeled and chopped up some ripe persimmons and put them in the freezer, waited for a few hours, took them out and blended them with some coconut yogurt. The result was a super creamy yet refreshing, perfectly sweet, soft-serve ice cream.
Not only is this ice cream absurdly quick and easy to make – forget the ice cream maker, you only need a hand-held stick blender for this, or a food processor or smoothie blender – basically any blending device of your choice!
It’s also extremely healthy, as it’s sugar-free (there is sugar in the fruit of course, but if you compare it with normal ice cream…) as well as being vegan, so it suits a range of dietary requirements too.
You can replace the persimmon I used for this recipe with whatever similar fruit you wish! Mango works well too, or even a mixture of banana and persimmon.
You can also substitute the coconut yogurt with any other type of yogurt or any other kind of milk or cream – coconut milk/cream and almond milk work especially well.
This is a great recipe for when you want to cool down on a hot summer’s day but want something a bit more refreshing than a rich and sweet ice cream, or if you’re looking for healthier dessert options.
It would also be great to serve at a dinner party – it’s really easy to make a big batch of it in a food processor and your guests will think it’s a lot more impressive to make than it actually is!
It tastes great served with just a sprig of mint, or you could add some berries or even a few of my Healthy Caramelised Nuts!
If you’re looking for more vegan ice cream recipes, you might like my:
- Healthy Snickers Ice Cream Bites
- Chocolate Sweet Potato Ice Cream
- Purple Sweet Potato Ice Cream
- Sesame Sweet Potato Ice Cream
- Peanut Butter Sweet Potato Ice Cream
- Matcha Sweet Potato Ice Cream
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
This Vegan Persimmon Ice Cream is refined sugar free, and requires just two ingredients and a blender.
- 2 (ideally ripe, but it doesn’t really matter) persimmons
- 2 tablespoons yogurt of choice – I used coconut yogurt (or sub any kind of milk)
- Peel the persimmon and cut into small pieces
Place in a freezer-friendly container and put in freezer until completely frozen
Place frozen fruit into your blending device of choice along with yogurt of your choice (or sub any kind of milk)
- Blend until the fruit loses its shape and forms a thick ice-cream-like texture – you will probably have to mix it around a few times during this process to make sure it’s all evenly blended
You could also try adding the juice of half a lime or grating in some lime zest!
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