Easy Recipe
Prep Time
15 minutes

This luscious and festive dairy-free dessert is a snap to make and can be served alongside other spiced holiday desserts. Use haychia or fuyu persimmons (I prefer the haychia variety because of its jelly-like consistency). I use an ice cream maker to churn the ice cream but you can also partially freeze the mixture and then put it into your food processor to churn it into ice cream.

2 large fuyu persimmons
2 cans coconut milk chilled for 12 hours
¼ cups raw honey
1 tablespoons brandy
½ teaspoons cinnamon
¼ teaspoons ground nutmeg