Persimon Nice Cream
recipe

A refreshing and light treat made easily from frozen bananas and persimmons. This dessert serves as a perfect ice cream substitute for those with food allergies.
Preparation time: 15 minutes + freezing time
Serving size: 2 servings

Ingredients:

- 2 bananas
- 1 persimmon
- A splash of vanilla extract
- Cacao nibs (for serving)
- Extra persimmon (for serving)

Instructions:

1. Peel and slice the bananas, then place them in a freezer-safe container.
2. Dice the persimmon and add it to the bananas.
3. Freeze the fruits for at least a few hours until solid.
4. Place the frozen fruits in a blender and blend until smooth and fluffy, pausing as needed to prevent overheating the blender.
5. Flavor the mixture with vanilla extract.
6. Serve topped with cacao nibs and fresh diced persimmons.
Nutritional Information (per serving):
- Calories: 150 kcal
- Protein: 2 g
- Carbohydrates: 36 g
- Fat: 1 g
- Fiber: 4 g

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