All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I bought persimmons because they are in season & they are beautiful & I wanted to create something amazing from them. Then – they sat on my counter, judging me, for several days and then began to pass their peak of ripeness. Not wanting to just let them rot – I Googled for recipes & saw this picture – below – from Snapguide.
The recipe boasted only two ingredients and, better yet, required the persimmons be frozen. Freezing them allowed me to store them indefinitely & stop their ripening process – so I could use them whenever I was ready. I was ready today.
So – I busted them out of the freezer – peeled & cubed them – and blended them with a can of full-fat coconut milk. I was certain I was going to need sugar – but I didn’t! And this stuff IS INSANELY DELICIOUS! It took ten minutes to make & only a blender! Just incredible! I cannot recommend it highly enough! And look how gorgeous!
2-Ingredient Vegan Persimmon Ice Cream – Made in the Blender
Makes a pint or so…
5 persimmons – frozen solid (you can peel & cube them before or after they are frozen but it is easier before – then just put the cubes in a freezer bag & use when ready)
1 (15 oz) can of coconut milk
Garnish: pomegranate seeds (optional)
Blend until smooth. Serve immediately with pomegranate seeds or store in the freezer.