All Photos © Christine Elise McCarthy 2017

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.



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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 five 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…

INGREDIENTS

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)

DIRECTIONS

Blend until smooth. Serve immediately with pomegranate seeds or store in the freezer.