Vegan Persimmon Ice Cream

Vegan Persimmon Ice Cream

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.

Vegan Persimmon Ice Cream

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!

Vegan Persimmon Ice Cream

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: 

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.

Vegan Persimmon Ice Cream
Prep Time
10 mins
Total Time
10 mins

This Vegan Persimmon Ice Cream is refined sugar free, and requires just two ingredients and a blender.

Course: Dessert
Servings: 2
Calories: 185 kcal
  • 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)
  1. Peel the persimmon and cut into small pieces
  2. Place in a freezer-friendly container and put in freezer until completely frozen

  3. Place frozen fruit into your blending device of choice along with yogurt of your choice (or sub any kind of milk)

  4. 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
Recipe Notes

You could also try adding the juice of half a lime or grating in some lime zest!

Thanks for reading! If you’d like to receive a FREE COPY of my ebook of the 10 most popular recipes on my blog, you can sign up here