2 persimmons (frozen)
½ teaspoon cinnamon
1. If you freeze your persimmons whole, just run them under water for a few seconds or immerse in a bowl of slightly warmish water. The skin will literally peel off with absolutely no hassle whatsoever. Not like peeling frozen bananas. ;)
2. Put the ingredients in the blender or food processor and process away. It shouldn't need any extra liquid, I think it would take away from the gorgeous texture.
DivineMissEm's ThoughtsBy DivineMissEm
When persimmons came into season, I bought a basket of them and froze the ones I couldn't eat at the time.
Last night, I wanted to make a raw pie and made this up for the topping. I wanted it to be more of a pudding, but as an ice cream it is perfect!
You could experiment and add more pumpkin pie spices. I'm sure it would work beautifully as persimmon has that autumnal taste to it.
I suppose you could use frozen bananas as well, but I think they add an extra creaminess that I wouldn't want to tamper with.
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