Print

Roasted Persimmon Vanilla Bean Ice Cream

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, dairy-free roasted persimmon vanilla bean ice cream with warm cardamom and caramelized sugar, transforming winter fruit into a rich and comforting frozen dessert.

Ingredients

13.5-ounce can full-fat coconut milk

1/4 cup maple syrup

2 teaspoons lemon juice

Vanilla caviar scraped from 1/2 vanilla bean pod

1/4 teaspoon ground cardamom

1/4 teaspoon salt

1/4 teaspoon xanthan gum

2 cups fuyu persimmons, peeled and chopped

1/4 cup brown sugar or coconut sugar

Instructions

  1. Preheat the broiler and lightly grease a baking sheet with cooking oil.
  2. In a blender, combine coconut milk, maple syrup, lemon juice, vanilla caviar, cardamom, salt, and xanthan gum. Blend until completely smooth, then refrigerate to chill.
  3. Toss the chopped persimmons with brown or coconut sugar and spread them in a single layer on the prepared baking sheet.
  4. Broil the persimmons for 6–9 minutes, watching closely, until lightly charred and caramelized at the edges.
  5. Transfer the roasted persimmons and any pan juices to a metal bowl and mash into a chunky, jam-like consistency. Chill until cool.
  6. For ice cream maker method: churn the chilled coconut mixture for about 25 minutes. Layer into a container with the roasted persimmons, alternating layers, then freeze for 45–60 minutes until firm.
  7. For no-churn method: freeze the base in a zip-top bag until solid, process in a food processor until creamy, then layer with the roasted persimmons and freeze until firm.

Notes

Fuyu persimmons work best because they are sweet and firm.

Xanthan gum improves texture but can be omitted if needed.

Let ice cream sit at room temperature before scooping.

Optional spices like cinnamon or nutmeg add extra warmth.

Nutrition

Find it online: https://chocolatecoveredamy.com/roasted-persimmon-vanilla-bean-ice-cream/