We saved the best for last in our persimmon series. Using the ripest of our Fuyu persimmon stash, we made a paleo-compliant Spiced Persimmon Ice Cream. That’s right. Fuyu. They told us Fuyu persimmons couldn’t be used to make ice cream. Well, we showed them.
Our Spiced Persimmon Ice Cream may be dairy and sugar-free, but it’s the best of both worlds – rich like an ice cream with the lightness of a sorbet. If you enjoyed our caramelized persimmon with sweet vanilla mascarpone, you’ll love this. Give it a try.Print
Spiced Persimmon Ice Cream
- 1 13.5-ounce can of full fat coconut milk
- 1 cup pureed ripe Fuyu persimmon (3–4 persimmons, depending on size)
- 1/4 cup boiling water
- 3–4 tbsp Lakanto Classic Monk Fruit Sweetener
- 1 tbsp Brown Swerve Sweetener
- 1 tsp Knox gelatin
- 1 tsp pure vanilla extract
- 1/2 tsp lime juice
- 1/2 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp salt
- Peel and roughly chop persimmons and add to a food processor along with ginger and cinnamon, and puree. Be sure to taste a piece of persimmon when prepping. If they are still tart at all, you will use 4 tablespoons of Lakanto Classic in the next step. If they are super ripe and very sweet, you will only need three tablespoons.
- Boil then measure 1/4 cup water and add to a medium sauce pan over low heat. Add Lakanto Classic and Brown Swerve and whisk until dissolved. Add the Knox gelatin, cover and remove from heat. Let sit about two minutes, until the gelatin dissolves, then stir to completely combine.
- Add the pureed persimmon to the pot, stir, and return to low heat. Add the coconut milk (entire can contents), vanilla, and lime juice. Stir frequently to melt the coconut milk solids until completely smooth.
- As soon as the mixture is smooth, transfer to a glass container and cool in refrigerator 2-3 hours. Stir chilled mixture well, then transfer to an ice cream machine. Run per machine instructions or 20-25 minutes to soft serve consistency (ours took just under 20 minutes).
- Transfer ice cream to a shallow glass or metal dish, lay a piece of plastic wrap directly over the ice cream and cover tightly, and freeze another 30-60 minutes to set. Check after 30 minutes and freeze further as desired.
Best served immediately after setting. Total time is active prep time and does not include cooling and freezing times.
To freeze and serve later, store in a glass or metal container with minimal head space and a layer of plastic wrap to prevent ice crystal formation. We like shallow Pyrex dishes because they’re the perfect size and depth for homemade ice cream and can also be used for other things. If using a metal pan, line it with parchment before storing ice cream.
After storage, let sit 10-20 minutes (depending on depth of container) before serving.
Keywords: persimmon ice cream, non-dairy, coconut milk, gluten-free, Paleo-compliant, dairy-free, sugar free