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 is smooth, refreshing, and perfect for warm weather. With just five ingredients, a blender, and a freezer, you’ll be eating homemade ice cream in no time.

As the heat rises here in South Florida, we start reaching for cooler things. Homemade ice cream, fresh juices, and ice pops always show up in rotation.

In the Caribbean, we love using tropical fruits to make ice cream, and soursop is one of my favorites. The flavor is sweet, slightly tart, and incredibly refreshing when made with real fruit pulp.

The best part is how easy it is. No eggs, no cooking, and no sugar added. It’s almost as simple as my rum and raisin ice cream. You don’t even need an ice cream machine. A blender or hand mixer will do the job, and there’s no stove involved at all.

What I love most is how boldly the soursop flavor shines through. No artificial flavors. No fillers. Just real fruit doing its thing.

Why this soursop ice cream works

This recipe uses real soursop pulp for bold flavor, and the combination of condensed milk and heavy cream keeps the texture smooth without any cooking. It’s no-churn friendly, uses simple ingredients, and lets the natural taste of the fruit shine.

What is soursop?

Soursop is a tropical Caribbean fruit, also known as guanabana. Back home, we use it to make soursop drink, ice cream, and even tea from the leaves.

In the Caribbean, it’s easy to find fresh fruit at the market. In the U.S., it pops up from June to September at farmers’ markets and in Latin or Caribbean grocery stores.

If fresh fruit isn’t available, check the frozen aisle. Most stores carry frozen soursop pulp, which works perfectly for this recipe.

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 simple ingredients bring this together:

• Soursop pulp – Use fresh pulp by breaking open the fruit, scooping out the flesh, and removing the seeds. Frozen pulp also works, just avoid “juice” or “nectar” since those are thinned out.
• Condensed milk – Sweetens the ice cream and keeps it creamy.
• Heavy whipping cream – Adds richness and smooth texture.
• Bitters – A little adds depth to the flavor.
• Essence – Vanilla or mixed essence both work well.

Equipment to be used

No need for rock salt or old-school churners. This recipe is easy.

• No-machine options:
  • Blender
  • Hand mixer
  • Stand mixer (ice cream bowl optional)
  • Sturdy whisk if you’re feeling strong
• Freezer-safe container – A tight-lid container keeps things creamy.
• Ice cream scoop. – A trigger scoop makes nice, neat balls.
• Ice cream maker (optional) Helpful if you have one. I use a simple Cuisinart.

Instructions

1. Prep the soursop
   Break open the fruit, remove the flesh, and take out all the seeds. This is the hardest part of the recipe.
   Blend the pulp into a smooth purée. You want it silky so you don’t end up with stringy bits later. Frozen pulp as a shortcut: Make sure it’s labeled pulp, not juice.

2. Mix it all together
   In a medium bowl, combine the soursop purée and condensed milk. Mix well, then fold in the heavy cream.
   Taste and adjust to your liking:
   – Add a splash of bitters or essence
   – If it’s too tart, mix in a little extra condensed milk

3. Freeze
   No machine:
   Pour the mixture into a freezer-safe container. Once it starts forming ice crystals (after about 30–40 minutes), beat it with a mixer or blender. Repeat once or twice for extra creaminess, then freeze overnight.
   You can also portion it into individual cups for easy single servings.
   
   Using an ice cream maker: Pour into the frozen bowl and churn according to the instructions.

Now you’re ready to enjoy, plain, with sprinkles, or a cherry on top.

Storage tips

Store your ice cream in an airtight container. It will keep for up to 4 months and stay creamy as long as it’s well sealed.

What to serve it with

Fresh soursop ice cream and cake combination is a Caribbean tradition. Sponge cake, pineapple upside-down cake, and even black cake all pair beautifully with the cool tart-sweet flavor.

FAQs

Recipe

Soursop Ice cream

No ratings yet

This creamy soursop ice cream is made with fresh pulp, heavy cream, and condensed milk—no eggs or artificial flavors. Easily made in an ice cream maker or with just a blender. All-natural Caribbean flavor in every scoop.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 0 minutes mins

Freezing Time 5 hours hrs

Total Time 5 hours hrs 5 minutes mins

Servings: 12

Course: Snack

Cuisine: Caribbean

Calories: 244

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 4 cups 32 oz soursop pulp (fresh or thawed frozen — thaw fully before measuring)
• 1 3/4 cups sweetened condensed milk 14oz
• 1 cup heavy whipping cream 8 oz
• 1-2 teaspoons mixed essence or vanilla essence
• A few drops of bitters optional

Get ingredients with

Method

 

1. If using fresh soursop, remove the seeds.
2. Add pulp to a blender and blend until smooth. Aim for a silky purée.
3. In a large bowl, mix the soursop purée with the condensed milk.
4. Whisk in the heavy cream.
5. Add essence and bitters.
6. Taste and adjust flavor if needed (more milk for sweetness, more essence for flavor).

For Ice Cream Machine

1. Add the mixture to your ice cream maker and churn according to the brand’s instructions.

For Freezer Container

1. Pour mixture into a freezer-safe container with a tight lid (or cover bowl tightly with plastic wrap).
2. Freeze for 30 minutes, just until a few ice crystals start to form.
3. Remove from the freezer and beat for a few seconds with a hand mixer or blender.
4. Spoon into final containers (individual cups or one large container) and freeze until firm.

Nutrition

Calories: 244kcal

Tried this recipe?

Let us know how it was!