This ice cream is a twist on your classic nice cream and includes persimmons, as well! It's made from whole foods, so it's a healthy treat when you want to enjoy something sweet!

Persimmon Ice Cream [Vegan]

$2.99
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Serves

1

Cooking Time

10

Ingredients

  • 3 bananas very ripe and spotty and frozen overnight
  • 1 inch piece of ginger
  • 1 persimmon soft and ripe, hachiya or fuyu variety will work
  • 1 Medjoul date pitted
  • 1 teaspoon cinnamon ground
  • 1 tablespoon flax seeds whole
  • 2 tablespoons cacao nibs optional

Preparation

  1. Peel and freeze very ripe (with black spots on the peel) bananas overnight, until completely frozen. Chop into 2-3 pieces for easier blending later.
  2. Take the top off the persimmon, and place in the blender, with peel on.
  3. Add cinnamon, pitted date, flax seeds, ginger, and frozen bananas .
  4. Blend until completely smooth using a high-speed blender or food processor Optional: top with cacao nibs


    About The Author

    Marina Yanay-Triner

    See My Recipes

    I am a high-raw vegan educator, recipe creator, and coach. I create quick, easy, and extremely flavorful high-raw vegan recipes on Soul in the Raw and educate on a scientifically supported whole food plant-based lifestyle. I went vegan to overcome PTSD and horrible digestion. Today, I spread my love for veganism and help others go vegan through a heart-centered and practical approach. For the animals, the planet, and our health.

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