Soursop Ice Cream

This delicious homemade soursop ice cream is rich, refreshing, and incredibly easy to make. If you love tropical fruits, this homemade treat is about to become one of your favorites.

I get all my tropical fruits online from Miami Fruit. I not only love supporting a small business, but I also love that they have high-quality tropical fruit sourced from local family farms in South Florida. If you like to try them out, then use my code ALLNATURAL5 for 5% off! 

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Ingredients To Make Fresh Soursop Ice Cream:

You only need a handful of simple ingredients to make this creamy homemade soursop ice cream. Let's have a look.

• Soursop Pulp (Fresh Soursop Fruit): The star of this recipe. The soft, fragrant soursop pulp creates the signature creamy texture and tropical flavor found in traditional guanabana ice cream and even in Trini cooking. Buy enough to also try out my Soursop Coconut Cream Pie or Passion Fruit Mousse. And don't forget to use my code ALLNATURAL5 for 5% off when you buy tropical fresh fruit from Miami Fruit!
• Coconut Cream: It adds richness and a smooth, dairy-free base. It replaces traditional options like whole milk, a cup of heavy cream, or condensed milk.
• Maple Syrup: It naturally sweetens the ice cream without needing a cooked sugar mixture or a cup of sugar.
• Vanilla Bean Powder or Vanilla Extract: It enhances the tropical flavor with a warm, subtle sweetness.
• Sea Salt: Just a pinch balances the sweetness and deepens the flavor.

See the recipe card for quantities.

How To Make It: 

Let me show you how easy it is to make this ice cream at home! You can make it with or without an ice cream maker.

Ice Cream Maker Method:

1. Prep the Soursop: Slice the fruit open, discard the seeds, and scoop out roughly 2 cups of the soft flesh.
2. Make the Base: Add the soursop pulp, coconut cream, maple syrup, vanilla, and sea salt to a blender. Blend until silky smooth and fully combined.
3. Churn: Pour the mixture into your ice cream maker and churn according to your machine's directions until it reaches a thick, creamy consistency.
4. Freeze: Transfer to a freezer-safe container and let it set for a couple of hours until firm.
5. Serve: Scoop and enjoy your smooth, tropical homemade treat.

No Ice Cream Machine Method:

1. Prep the Soursop & Blend all Ingredients: Follow the same steps as above, but skip the churn.
2. Freeze: Pour the mixture into a shallow, freezer-safe dish.
3. Stir for Creaminess: After 1 hour, remove from the freezer and stir well with a fork or whisk. Continue mixing every 30-45 minutes for a few hours, until the mixture thickens and becomes creamy.
4. Final Freeze: Let it freeze a bit longer until firm enough to scoop, then serve.

Top Tips: 

Here are a few tips to make this fresh soursop ice cream turn out perfectly every time.

• Use Ripe Soursop: The softer and more fragrant the fruit, the better the flavor and texture. I am never disappointed when buying tropical fruit from Miami Fruit (use code ALLNATURAL5 for 5% off).
• Blend Until Completely Smooth: This ensures a creamy consistency without fibrous bits.
• Don't Skip the Salt: A small pinch enhances the natural sweetness.
• Chill Before Serving: Letting it firm up improves scoopability.

Variations And Substitutions:

• Make It Extra Creamy: Add a bit more coconut cream, or use full-fat coconut cream, for a richer texture, similar to my Golden Milk Ice Cream.
• Sweetener Options: Swap maple syrup with brown sugar or coconut sugar for a deeper flavor.
• Citrus Twist: Add a little lime juice to enhance the tropical notes.

Storage: 

• Freezer: Store in an airtight container for up to 2 weeks.
• Best Texture: Let it sit at room temperature for 5-10 minutes before scooping.

Equipment Needed: 

• Blender: For blending the ice cream base until smooth.
• Ice Cream Maker: For churning (optional but recommended for best texture). I highly recommend an ice cream maker. It's so easy to use, a small investment, and lets you make the best vegan homemade ice cream with flavors you actually enjoy, like my Black Sesame Ice Cream or Pink Dragon Fruit Ice Cream, to name a few.
• Large Mixing Bowl: Helpful if prepping ingredients ahead.
• Freezer-Safe Container: For storing your ice cream.

FAQ

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