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Closeup of scoops of ice cream in a glass

Soursop Ice cream

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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.
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Prep Time 5 minutes
Cook Time 0 minutes
Freezing Time 5 hours
Total Time 5 hours 5 minutes
Servings: 12
Course: Snack
Cuisine: Caribbean
Calories: 244
Ingredients Method Nutrition

Ingredients
  

  • 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

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. When the mixture starts forming ice crystals, about 30 to 40 minutes in, beat it with a mixer or blender. Return it to the freezer.
  3. Spoon into final containers (individual cups or one large container) and freeze until firm.

Nutrition

Calories: 244kcal

Recipe Printed From ThisBagoGirl.com

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