Why You’ll Love Roasted Persimmon Vanilla Bean Ice Cream Recipe

I like this recipe because it proves ice cream is not just for summer. I enjoy how roasting the persimmons deepens their flavor and adds a subtle caramel note. I also appreciate that it is dairy-free while still being rich, creamy, and incredibly satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

13.5-ounce can full-fat coconut milk
1/4 cup maple syrup
2 teaspoons lemon juice
Vanilla caviar scraped from 1/2 bean pod
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1/4 teaspoon xanthan gum
2 cups chopped and peeled fuyu persimmons
1/4 cup brown or coconut sugar

Directions

I start by preheating the broiler in my oven and lightly coating a baking sheet with cooking oil. In a blender, I combine the coconut milk, maple syrup, lemon juice, vanilla bean caviar, cardamom, salt, and xanthan gum, blending until the mixture is completely smooth. I place this mixture in the refrigerator to chill while I prepare the persimmons.

I spread the chopped persimmons onto the prepared baking sheet and toss them with the brown or coconut sugar until evenly coated. I arrange them in a single layer and broil for about 6 to 9 minutes, watching closely until the edges are lightly charred and caramelized.

Once roasted, I transfer the persimmons and any liquid from the pan into a metal bowl. I mash them with a potato masher until they resemble a chunky, preserve-like mixture. I then place the bowl in the fridge or freezer to cool.

For the ice cream maker method, I churn the chilled coconut mixture in my ice cream maker for about 25 minutes. I then layer it into a container with the roasted persimmon mixture, alternating every half cup or so. I freeze the ice cream for another 45 to 60 minutes until firm.

For the no-churn method, I pour the ice cream base into a gallon-sized zip-top bag and freeze until solid. I break it into chunks and process it in a food processor until creamy, then layer it with the persimmon mixture as described above.

Servings and Timing

I make this recipe to yield about 6 servings. The prep time is around 10 minutes, the cook time is about 8 minutes, and the freeze time is roughly 2 hours. The total time comes to approximately 2 hours and 18 minutes.

Variations

I sometimes add a pinch of cinnamon or nutmeg for extra warmth. When I want a stronger vanilla flavor, I use a full vanilla bean instead of half. I also enjoy swirling in chopped toasted nuts for added texture.

Storage/Reheating

I store this ice cream in an airtight container in the freezer for up to one week. Before scooping, I let it sit at room temperature for about 10 to 15 minutes so it softens enough to scoop easily. I never reheat it.

FAQs

What type of persimmons work best?

I use fuyu persimmons because they are sweet and firm even when not fully soft.

Is this ice cream completely dairy-free?

I make it dairy-free by using full-fat coconut milk instead of cream or milk.

Do I need an ice cream maker?

I like using one, but I often make the no-churn version with great results.

Why roast the persimmons?

I roast them to intensify their sweetness and add a caramelized depth of flavor.

Can I skip the xanthan gum?

I find it helps with texture, but I can omit it if needed, knowing the ice cream may be slightly icier.

How sweet is this ice cream?

I find it gently sweet, with the natural fruit flavor shining through.

Can I use honey instead of maple syrup?

I prefer maple syrup, but I have used honey with good results.

Is cardamom necessary?

I like the warmth it adds, but I sometimes leave it out for a simpler vanilla flavor.

Can I refreeze leftovers?

I refreeze leftovers regularly and just allow extra time to soften before scooping.

Can I add mix-ins?

I enjoy adding chocolate chunks or toasted coconut for variety.

Conclusion

I think this roasted persimmon vanilla bean ice cream is a unique and comforting dessert that highlights winter fruit in a beautiful way. I love how creamy, aromatic, and satisfying it is, and I enjoy serving it as a special treat any time of year.