Persimmon yoghurt ice cream

Name: Persimmon yoghurt ice cream
Total time: 3 h 10 min
Yield: 4 servings
Ingredients: 4 very ripe, soft persimmons (± 400 g flesh); 150 g Greek yoghurt; 2 tbsp honey or sugar; juice of ½ lemon

Updated on 9 October 2026

Makes: 4 servings
Time: 10 min + 3 hrs freezing
From: Japanese persimmon

Ingredients

4 very ripe, soft persimmons (± 400 g flesh)
150 g Greek yoghurt
2 tbsp honey or sugar
juice of ½ lemon

Method

Spoon the flesh out of the skin and remove the seeds.
Blend the flesh until smooth with a stick blender and stir in the yoghurt, honey and lemon juice.
Pour the mixture into a wide plastic tub and put it in the freezer.
After 1 hour, and then every hour, stir the ice cream with a fork to break up large ice crystals. After about 3 hours it is ready to scoop.
Take the ice cream out of the freezer 10 minutes before serving.

Storing: Up to 2 weeks in the freezer, in a tightly closed tub.