Persimmon Cream

Persimmon Cream


"Well-ripened persimmons and stiffly whipped cream are sweetened and blended together. This simple dessert is delicious as is, or it may be frozen with or without a pie crust and enjoyed as a frozen treat. Creamy and delicious!"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


20 m servings 348 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Ready In

  1. Stir the honey into the persimmon puree to taste; it should be very sweet, since it will be mixed with the unsweetened cream.
  2. With an electric mixer, whip the cream to stiff peaks. Gently fold the persimmon-honey mixture into the whipped cream. Divide the cream into parfait glasses, serving dishes, or a baked pie shell. Serve immediately, chill, or freeze for a frozen mousse.


  • Cook's Note:
  • Use 6 to 8 persimmons, depending on the size of the fruit. You may sweeten the persimmons with sugar instead of honey, if you prefer. This recipe makes enough to fill one 9-inch pie shell.


Read all reviews 3
Most helpful
Most positive
Least positive

very yummy. the cream only has a sleight persimmon taste, which works great. next time i'll try the freezing idea.

I changed the recipe to use up some Light egg nog that I had. I heated the persimmon puree and then added the egg nog. I left out the honey. Very Good!

This recipe is better if you omit the honey and add the juice of one fresh lime. I used a Tahitian lime from our garden, but lemon might work too if you don't have lime. Everyone loved it and s...

Other stories that may interest you