Soursop Ice cream
Get ready to dive into one of the most delicious ice cream flavors you’ll ever try. This creamy soursop ice cream, made with fresh soursop pulp, is smooth, refreshing, and perfect for summer. Just five ingredients and a few steps stand between you and total frozen joy.
As the heat rises here in South Florida, we start reaching for cooler things—homemade ice cream, fresh juices, and ice pops.
In the Caribbean, we love using fresh tropical fruits to make ice cream, and soursop is one of my favorites. Especially when it’s made with real fruit pulp. The flavor is sweet, slightly tart, and super refreshing.
The best part? This soursop ice cream is incredibly easy to make. It only needs five ingredients. No eggs, no sugar, and barely any fuss. It’s almost as easy as my rum and raisin ice cream.
You don’t even need an ice cream machine for this recipe—a blender or hand mixer can do the trick.
No stove required either, so you can skip the heat altogether.
What I love most about this recipe is how boldly the soursop flavor shines through. There are no artificial flavors or added extras—just the fruit doing what it does best.
What is soursop?
Soursop is a popular Caribbean fruit, also known as guanabana. Back home, we use it to make soursop drink, and the leaves are often brewed into tea.
While it’s easy to find in the Caribbean, it can be a bit of a hunt here in the U.S. The fruit is in season from June to September, and during that time, you’ll spot it at farmers’ markets and Latin or Caribbean grocery stores.
Can’t find the fresh fruit? Check the frozen aisle—many stores carry soursop pulp or juice.
Want to know what soursop tastes like? Prepared Cooks breaks it down nicely.
How to Make Soursop Ice Cream
Ingredients for fresh soursop ice cream
Just five ingredients, all simple and full of flavor:
- Pulp of soursop – I used fresh fruit here. Just break it open, scoop out the flesh, and remove all the seeds. Shortcut: You can use pre-packaged frozen pulp; just make sure it’s not the juice.
- Condensed milk
- Heavy whipping cream
- Bitters
- Essence (vanilla or mixed)
Equipment to be used
No need to pull out those old-timey ice cream makers with bags of ice and rock salt. This is way simpler.
- Ice Cream Maker – Optional, but helpful. I use a basic one from Cuisinart.
- No Machine? No Problem: – A blender (like my Ninja) – A hand mixer or even a sturdy whisk (bring those arms!) – KitchenAid users — the ice cream bowl attachment works too
- Freezer-Ready Container: Something with a tight lid. I love these I got from Amazon—they help keep the texture creamy.
- Ice Cream Scoop: A trigger scoop makes it easier to get a clean, pretty ball.
- Optional: Ice cube trays (just cover with plastic wrap), or individual cups with lids for single servings.
Instructions
Gone are the days of turning manual ice cream makers with a bucket of ice and salt. These days, we’ve got simpler tools to help get the job done.
1. Prep the Soursop
Break open the fruit, scoop out the flesh, and remove all seeds. This is honestly the hardest part of the whole recipe.
Shortcut: You can also use frozen soursop pulp; just make sure it’s not juice or nectar.
Blend the pulp into a smooth purée. The smoother the better, you don’t want stringy bits in the final mix.
2. Mix It All
In a medium bowl, combine the soursop purée and condensed milk. Mix well, then fold in the heavy cream.
Taste the mix and adjust:
- Add a splash of bitters or vanilla/mixed essence
- If it’s too tart, stir in a little more condensed milk
Freeze
- If using an ice cream maker: Pour into the frozen bowl and churn according to your machine’s instructions.
- No machine? Pour the mixture into a freezer-safe container. Let it chill for 30–40 minutes, just until it starts forming ice crystals. Take it out, beat it with a mixer or blender, then return it to the freezer. Repeat once or twice for extra creaminess, then freeze overnight.
Optional: Portion into individual containers for easy single servings. Now you’re ready to enjoy—plain, with sprinkles, or a cherry on top.
Now you’re ready to enjoy, plain, with sprinkles, or a cherry on top.
Storage Tips
Store your ice cream in an airtight container with a tight lid, and it’ll keep well in the freezer for up to 4 months, if it lasts that long.
What to Serve It With
Now tell me, who eats fresh soursop ice cream without cake? Or is that just a Caribbean reflex?
It’s almost guaranteed someone will ask for cake when the ice cream comes out. Sponge cake, marble cake, pineapple upside-down… even black cake. They all pair beautifully.
Soursop makes a fantastic flavor for homemade ice cream. And even better? You can whip it up right in your kitchen; no churn drama necessary.
Recipe
Soursop Ice cream
Ingredients
Method
- If using fresh soursop, remove the seeds.
- Add pulp to a blender and blend until smooth. Aim for a silky purée.
- In a large bowl, mix the soursop purée with the condensed milk.
- Whisk in the heavy cream.
- Add essence and bitters.
- Taste and adjust flavor if needed (more milk for sweetness, more essence for flavor).
- Add the mixture to your ice cream maker and churn according to the brand’s instructions.
- Pour mixture into a freezer-safe container with a tight lid (or cover bowl tightly with plastic wrap).
- Freeze for 30 minutes, just until a few ice crystals start to form.
- Remove from the freezer and beat for a few seconds with a hand mixer or blender.
- Spoon into final containers (individual cups or one large container) and freeze until firm.
