Persimmon Spice Homemade Ice cream

It’s time for Healthy Holiday Grain-Free Treats and Raw Desserts. From the wonderful folks behind the Whole Life Nutrition Cookbook series, they have 24 recipes spanning the gamut of breads, rolls, muffins, pies, tarts, crisps, cakes, cupcakes, raw treats, and accoutrements! Serve up tasty desserts made without any refined sugars, grains, gluten, dairy, or soy! You can instantly download a full colour book from them for $4.95 (that is in American greenbacks) by going to this websiste http://bit.ly/healthyholidaybook

Here is a sample recipe from Alissa Segersten’s Holiday Grain Free Cookbook. Please note ice cream in the winter is not an advisable long term habit but once in awhile is dyn-o-mite! Especially a homemade persimmon dairy-free ice cream.

Persimmon Spice Homemade Ice cream

A luscious dairy-free dessert made from either haychia or fuyu persmimmons.

Ingredients:

• 2 cans of coconut milk, chilled for 12 hours
• ½ cup persimmon puree (blended persimmon guts)
• ¼ cup honey
• 1 tbsp of brandy
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg

Directions:
Place all ingredients into a blender until smooth and creamy. Pour mixture into an ice cream maker and let is churn for about 20 min. or if you do not have an ice cream maker, partially freeze the mixture (30 min) and then put it in your food processor to churn it into ice cream. Serve it up!