Homemade Persimmon Ice Cream with Frangelico Liqueur

Homemade Persimmon Ice Cream with Frangelico Liqueur

Serves 6-8
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Meal type Dessert
Misc Freezable
Homemade persimmon ice cream is low-fat, delicious and easy to make.


  • 2 Each fuyu persimmons (3/4 cup pulp)
  • 0.5 Small box instant vanilla pudding mix (1/4 cup)
  • 12oz PET fat free evaporated milk (1can)
  • 0.5 cup sugar
  • 1 tablespoon Frangelico liqueur


For homemade ice cream, I use a 1 1/2 quart Cuisinart Ice Cream maker. Really, any brand of ice cream maker will work. The Cuisinart ice cream maker does not use ice or rock salt. Keep the double-walled ice cream bowl in the freezer. When it's time to freeze the ice cream, remove the bowl, add the mix, the beater and set on the Cuisinart base which plugs into the wall.  The double-wall bowl contains a freezing compound that allows the ice cream to freeze properly. No hassle.


Step 1
Remove pulp and stems from persimmons, mash pulp
Step 2
Add pudding mix, evaporate milk, sugar and persimmon pulp to food processor mixer bowl. Pulse for a minute or so until ingredients are mixed. Alternately, add all ingredients to a medium bowl and mix with wire whip.
Step 3
Add Frangelico liqeur, if desired, and mix to blend in.
Step 4
Transfer to ice cream bowl of ice cream maker, and freeze according to manufacturer's instructions. Serve immediately.