Instructions (Ice Cream Maker Method)

Prepare the soursop:

• Cut the soursop in half and remove the seeds. Scoop out the flesh until you have about 2 cups.

Blend the base:

• Add the soursop flesh, coconut cream, vanilla bean powder, maple syrup, and sea salt to a blender. Blend until completely smooth and creamy.

Churn the ice cream:

• Pour the blended mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 30–35 minutes, until thick and creamy.

Freeze to firm:

• Transfer the ice cream to a freezer-safe container and freeze for 2–3 hours to firm up.

Serve:

• Scoop and enjoy your creamy tropical soursop ice cream.

Instructions (No Ice Cream Machine)

Prepare the soursop:

• Remove the seeds and scoop out about 2 cups of soursop flesh.

Blend the mixture:

• Add the soursop, coconut cream, vanilla bean powder, maple syrup, and sea salt to a blender. Blend until completely smooth.

Freeze the mixture:

• Pour the mixture into a shallow freezer-safe container.
• Stir to prevent ice crystals:
• Freeze for 1 hour, then remove from the freezer and stir well with a fork or whisk. Repeat this process every 30–45 minutes for about 3 hours to create a creamy texture.

Final freeze:

• Once thick and scoopable, let it freeze for another 1–2 hours if needed before serving.