This homemade soursop ice cream is an easy Caribbean dessert recipe, and you can make it without an ice cream maker right in your kitchen. You never knew homemade soursop ice cream was quick and simple to make. You won’t need any store-bought ice cream again. With just six ingredients, you can have the ice cream by tomorrow, that you made.
What is soursop and what does it taste like?
Soursop is a tropical fruit that grows on an evergreen tree widely throughout Jamaican. For the most part, the soursop fruit has a heart shape and can grow up to 12 inches in size. Young soursop has a dark green colour with the spikes close together, while the mature ripe fruit has a lighter green colour with the spikes further apart. The soursop fruit has a sour-sweet tangy taste. Similar to passion fruit and pineapple but not as sweet as the pineapple.
What is soursop ice cream made of?
The main ingredient is ripe soursop, but the other ingredients depend on whether the ice cream is vegan or not or the region where the ice cream is made. A vegan recipe won’t include any dairy products as with the non-vegan. And places like Trinidad and Tobago use slightly different ingredients than what we use in Jamaica. The recipe below uses simple ingredients that are easily accessible.
Soursop ice cream ingredients
For the soursop ice cream recipe, all you need is a few simple ingredients, so of which you already have at home. The list is below:
- Soursop pulp: If you buy the readily available pulp from the store, you bypass the preparation stage. If you are making the ice cream from a soursop fruit, as I am, you must peel and remove the seeds and core.
- Heavy cream: I find that heavy cream work best from making the ice cream. The result is more creamy and soft.
- Condensed milk: Sweetens and help make the ice cream more creamy.
- Lime juice: You won’t taste the lime juice, it’s just to add
- Spices: Vanilla extract and cinnamon powder will do. The recipe can do without the cinnamon powder, but a little adds something to the ice cream.
- salt: You only need a pinch. You don’t want to taste the salt in your ice cream.
How to make soursop ice cream without ice cream maker
- Puree the pulp: Assuming you make the ice cream from a soursop fruit, wash, peel and remove the seeds and core. Add the pulp to a blender with little water and puree. See notes in the recipe card below for more detail.
- Whipped cream: Beat the heavy cream until stiff and foam-like. If you are using a hand mixer like me, this will take about ten minutes.
- Mix together: Add the condensed milk to a large mixing bowl, then fold in the whipped cream. Add the vanilla extract, cinnamon powder, lime juice, salt, and the soursop pulp one at a time. Incorporate well but don’t over-mix.
- Freeze: Pour the mixture into a freezer-safe container, cover and leave to freeze for 6 to 8 hours.
- Choose a riper soursop, as riper soursop is easier to prepare. Riper soursop juicer and the soursop flavour will be more potent in the ice cream.
- Keep the ingredients cool whilst making the ice cream. It is crucial that you keep the heavy cream cold for the best result. Placing the mixing bowl with the heavy cream in another bowl filled with ice will keep the cream cold whilst whipping. Another way to keep things cold is to place the mixing bowl in the freezer for a couple of minutes before whipping the cream in it.
- Don’t over-mix when combining the ingredients. When you add the whipped cream, soursop pulp and the other ingredients with the condensed milk, fold and don’t over-mix.
Soursop Ice Cream Recipe
- 886 g (3 cups) soursop pulp see notes
- 476 ml (2.01 cups) heavy cream
- 355 ml (1.5 cups) condensed milk
- 1 tsp lime juice
- ½ tbsp vanilla extract
- ½ tsp cinnamon powder
- pinch salt
- 117 ml (0.49 cups) water see notes
- Add the seedless pulp to the blender and the water and puree for a minute or two.
- In a large enough bowl, beat the heavy cream with a hand mixer for about 10 minutes until the cream is stiff.
- In another mixing bowl, add the condensed milk and carefully fold in the whipped cream.
- Add the soursop pulp, lime juice, vanilla extract, cinnamon powder, salt, and incorporate well. Careful not to over mix.
- Pour the mixture into a freezer-safe container, cover and leave to freeze for at least 8 hours.
- Note that the instruction assumes you have already peeled and removed the soursop seeds and core.
- I pureed the soursop pulp with little water and didn’t strain, which means there will be soursop bits in the ice cream. If you want smooth ice cream, you can either blend the pulp instead of pulsing or add more water, pulse and strain and use the juice to make the ice cream.
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