Persimmon Ice Cream

21 Aug

A three-ingredient recipe. Seriously. Are you ready for this?

Rafe came home on Thurs night with a big plastic grocery bag full of persimmons– one of his colleagues has a few persimmon trees and when it rains, it pours. But then, Rafe took off for the East Coast to visit his grandmother– leaving me to try to consume a gazillion persimmons all myself. Yikes.


  • 2 cups skim milk
  • 2 tbsp sugar
  • 10-12 persimmons


  • Wash the persimmons, obvi. Chop up persimmons, skin and all, but make sure to get all the seeds out if you’re using the wild variety.
  • Blend in a blender with milk and sugar until smooth. It’s really ok if it’s not the smoothest in the world because it’s really the texture that makes this so brilliant. But if you want it to have a much smoother texture, you’ll want to strain it.
  • Put everything into an ice cream maker and freeze according to instructions.

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