My bestie is coming today! WOOHOO! She is flying in from Philly and I cannot wait to have some good old quality girl time. We’ll be hitting up the beach, the farmers market for sure, and definitely having a bake-off for Thanksgiving at my bro’s house. During my single days we used to live together and adventure all over the city. She is the kind of friend who will go fruit picking with you in 100 degree weather and then spend 10 hours canning and making crisps out of your picking and make endless batches of cookies just because you want to eat cookie dough. I miss our nights lazing around the apartment ordering in yummy take out and dancing our asses off and finishing the night with pancakes and eggs at the diner. She is going to get the Santa Monica special tour a la Emma.
And since we haven’t had people over in a while and have been traveling a lot, that meant A LOT of cleaning. I read a meme a few months ago that read “You get more cleaning done in 20 minutes before you have guests than in an entire month.” That couldn’t be more true in our case. I cleaned stuff I haven’t since we moved into this place over a year ago. Ya know the way? The underneath the sink, pulling out furniture, standing on ladders, suckin’ up all those nasty little (or gigantic) dust bunnies. And to do this I needed fuel. Lots of it. I have been trying hard to be creative with persimmons since it’s a fairly new fruit to me, and thought that using them in vegan pancakes was a great brunch idea.
But now a dessert was in order. In my experiments I learned the hard way that Hachiya persimmons are not like Fuyu and if you eat the skin it is really chalky and leaves you feelin’ all nasty in the mouth. So point being, get Fuyu! See the pics below for a good visual of Fuyus. This dessert is super quick, easy and delicious. Using the Vitamix makes this vegan persimmon ice cream an insta-hit and an easy clean up. This would be a great dinner party dessert or an addition to your pumpkin pie on Thanksgiving. If ya don’t have a Vitamix, no worries, you can still make this exotic ice cream flavor.
Persimmon coconut vegan ice cream
2 fuyu persimmons, chopped (the fact that they are fuyu is important)
6-7 coconut milk/cream ice cubes*
2-3 tbsp. unsweetened shredded coconut
1 tbsp. ginger, roughly chopped
1 tsp. cinnamon
1/2 tsp. vanilla extract
1/2 tsp. salt
2 dashes cardamom
2 pitted dates (optional)
*To make the coconut ice cubes I freeze coconut milk or cream (depending on what I have) in ice cube trays for later use. I found that light coconut milk worked great with this recipe.
Add all ingredients to Vitamix blender and blend on high speed for 1-2 minutes, using tamper to push ingredients into blade until smooth.
If you don’t own a Vitamix, use 1/2 can of coconut milk/cream and add to blender along with other ingredients. Blend on high until mixture is a smoothie like consistency. Pour into a glass container and freeze. Stir every 45 minutes for 2-3 hours, until ice cream texture is reached.
Need some more ice cream inspiration? Check out this post on healthy and yummy Vitamix tips and tricks.
There is nothing like a good visit from friends to get you pumped. I am sure I will explore more of my town with her around. I love how that happens and I absolutely love playing tour guide. I will have to post her top 5 Santa Monica must do’s that she gives me after her trip. My (not so) secret plan is to make everyone fall in love with it out here so they all move and I can have all my favorite people gathered in one area so I can make them come over and try my recipes and eat popcorn and chat and go explore.