Quick Persimmon Ice Cream Recipe | Dessert Recipes | PBS Food

Quick Persimmon Ice Cream

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Recipe by Amy Sherman


Yield: 4 servings



  • 2 ripe hachiya persimmons about 1 pound total, frozen hard
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla
  • 1/2 cup buttermilk or half-and-half
  • Approximately 2 teaspoons fresh lemon juice
  • Gingersnaps optional


  1. Quarter persimmons carefully with a heavy knife. Remove the stems and any seeds. Halve each quarter crosswise. Do not allow the persimmons to thaw even slightly.
  2. Put the chunks in the food processor wit the sugar and process until the persimmon is broken up into small pieces. With the motor running, add the vanilla and the buttermilk or half-and-half though the feed tube.
  3. Puree until smooth, stopping the machine to scrape down the sides once or twice. Add lemon juice to taste and puree again.
  4. Spoon into balloon wineglasses or compote dishes and serve immediately, with gingersnaps, if desired.
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