Soursop Ice Cream Recipe
This soursop ice cream is an easy Caribbean dessert recipe, and you can make it without an ice cream maker right in your kitchen.
Servings 6 Servings
Calories 812kcal
Ingredients
- 886 g soursop pulp see notes
- 476 ml heavy cream
- 355 ml condensed milk
- 1 tsp lime juice
- ½ tbsp vanilla extract
- ½ tsp cinnamon powder
- pinch salt
- 117 ml water see notes
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 100g | Calories: 812kcal | Carbohydrates: 265g | Protein: 50g | Fat: 213g | Saturated Fat: 135g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 55g | Cholesterol: 697mg | Sodium: 719mg | Potassium: 2178mg | Fiber: 1g | Sugar: 265g | Vitamin A: 8270IU | Vitamin C: 16mg | Calcium: 1635mg | Iron: 1mg