Just because you're trying to eat better doesn't mean you need to swear off frozen desserts. Instead, think sorbet, not ice cream, and focus on seasonal fruits. Case in point: persimmons.
'persimmons' on Serious Eats
In preparing this cake, I looked for a number of different ways to handle the persimmon topping. I tried sautéing in butter and brown sugar, roasting under a sheath of amber honey, and broiling and torching after sprinkling the halved fruit with sugar. Ultimately I thought the fresh, ripe flesh suffered under the heat, shriveling and losing the delicacy of its taste. A clean and straightforward arrangement with a drizzle of burnt caramel turned out to be the best way to showcase this seasonal fruit.