Korean · Dessert
Sweet Persimmon Ice Cream
A no-churn Korean-style ice cream built from the ultra-sweet pulp of fully ripened hongsi persimmons, folded through whipped cream and condensed milk so the fruit's natural honeyed sugars carry the whole dessert without any added refined sugar in the base itself.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
343Calories
4.1gProtein
22.4gFat
33.9gCarbs
30.3gSugar
2.4gFiber
49mgSodium
57mgChol
12.1gSat Fat
313mgPotassium
125mgCalcium
0.5mgIron
0.2mcgVitamin B12
1.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Peel 2 very ripe hongsi (soft) persimmons and puree the flesh in a bowl, measuring out 45g of pulp; stir in the lemon juice and cinnamon.
2
In a separate chilled bowl, whip the heavy cream with a hand-mixer to soft peaks, about 2-3 minutes.
3
Fold the condensed milk into the whipped cream gently until just combined, keeping as much air in the mixture as possible.
4
Fold the persimmon puree through the cream mixture in two additions, stopping once streaks disappear so the mix stays aerated.
5
Pour into a small freezer-safe tub (about 500ml), smooth the top, and cover with a lid or cling film pressed to the surface.
6
Freeze for a minimum of 6 hours or until firm enough to scoop.
7
Scoop into two bowls, scatter the toasted chopped walnuts over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g ripe hongsi persimmon flesh, pureed (labelled as date for closest match is wrong - see note date
- 2.5 oz70g whipped to soft peaks heavy cream
- 1.9 oz55g condensed milk
- 0.1 oz4g lemon juice
- 0 oz1g cinnamon ground
- 0.4 oz10g toasted, chopped walnut
