YieldAbout two cups
2 persimmons, frozen
½ teaspoon cinnamon
If like me, 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 ;)
Put the ingredients in the blender or food processor and process away. It shouldnÂ´t need any extra liquid, I think it would take away from the gorgeous texture. I suppose you could use frozen bananas as well, but I think they add an extra creaminess that I wouldnÂ´t want to tamper with.
DivineMissEm's ThoughtsBy DivineMissEm
When persimmons came into season, I bought a basket of them and froze the ones I couldnÂ´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, IÂ´m sure it would work beautifully as persimmmon has that autumnal taste to it.
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