Caribbean-Styled Soursop Ice-Cream

Soursop ice cream reminds me of home. Plus, it offers great health benefits.

As a child, I never particularly liked the fruit; it’s soft, the texture is weird, and I didn’t like the flavor. But when my mom made her famous homemade soursop ice cream, I couldn’t resist!

The smooth, creamy texture and rich sweetness of the ice cream always won me over, and to this day, it brings back memories of Sunday evenings. Although I didn’t care for soursop, I learned to appreciate it through this delicious homemade treat.

If you’ve never had soursop ice cream before, it is a Caribbean delicacy that can change the way you enjoy soursop. It worked for me. In Trinidad, you can find this fresh fruit at your local market. But in the US, it’s a bit tricky, and that’s OK. This recipe tastes the same with frozen soursop.

What is Soursop?

Soursop (also known as Graviola, Guanábana, or Annona muricata) is a tropical fruit that grows abundantly in the Caribbean, Central and South America, and parts of Africa and Southeast Asia.

Would you believe, I have a soursop tree outside one of my properties in Trinidad? My tenant has to watch it whenever it bears because people tend to take and sell them. The leaves are also good for tea.

It has a spiky green outside, which might look scary at first, but the inside is full of white flesh.

But what does soursop taste like? It has a creamy taste with a slight tang. It pairs perfectly with strawberry, pineapple, and citrus.

Aside from being a key ingredient in delicious ice creams and smoothies, soursop also has many health benefits. It’s rich in antioxidants, vitamins C and B, and can boost immunity, support digestion, and provide a refreshing source of energy.

How to Make Soursop Ice Cream Without an Ice Cream Machine

You don’t need a fancy ice cream machine to enjoy homemade soursop ice cream. While I have an ice-maker at home, trust me, the best way to make soursop ice-cream is the Caribbean way, without one.

The recipe my mom used required just a few simple ingredients, a blender or hand mixer, and some time in the freezer, and that’s it! There is also no need for eggs, sugar, or cream cheese.

Below is an easy, step-by-step guide to making soursop ice cream at home without an ice cream maker.

Ingredients:

• 1 large ripe soursop (about 2 cups of pulp). In the US, I used the frozen soursop. When I am home, I just pick it from my tree and leave it to ripen.
• 1 can of sweetened condensed milk (14 oz)
• 1 cup of heavy cream or evaporated milk– My mom’s recipe calls for evaporated milk, but you can use heavy cream.
• 1 teaspoon vanilla extract– In Trinidad, we use essence.
• Juice from half a lime (optional, helps balance sweetness)

Instructions:

Prepare the Soursop Pulp:

First, remove the outer green skin of the soursop and cut the fruit in half. Scoop out the white pulp and discard the seeds. Soursop seeds are large and easy to remove, though the process can take a little time.

Once you have your soursop pulp, set it aside in a bowl.

Blend the Ingredients:

In a blender or food processor, combine the soursop pulp, condensed milk, vanilla extract or essence, and lime juice.

Lime juice is optional. But I love the taste. You can also add a splash of bitters. Blend until smooth. The lime juice adds a slight tanginess that helps cut through the sweetness.

Freeze

To me, the best Caribbean ice cream comes from the manual ice cream maker and the bucket of sea salt. Nowadays, we just pour it and churn.

Whenever I am using my ice cream maker, I simply freeze the mixture for an hour and let it churn for 20-30 minutes.

But because of the already creamy texture of soursop, you can just add it to freeze overnight.

Without an ice cream maker- Pour the mixture into a freezer-safe container, cover it with plastic wrap or an airtight lid, and place it in the freezer. To avoid large ice crystals from forming, stir the mixture every 30-45 minutes for the first 2-3 hours of freezing.

This step mimics the churning process of an ice cream maker, ensuring your ice cream has a smooth, creamy consistency.

Freeze Overnight:

After stirring a few times, leave the ice cream to freeze fully, which should take about 4-6 hours or overnight. When ready, scoop and serve!

Trinidad vs. Jamaican Soursop Ice Cream

While soursop ice cream is popular across the Caribbean, there are subtle regional differences between how it’s made in Trinidad versus Jamaica.

Trinidadian Style:

In Trinidad, soursop ice cream is typically made using condensed milk and heavy cream or evaporated milk, resulting in a rich, dense texture.

Trini adds bitters and essences, and that’s it. We don’t go overboard.

Jamaican Style: Coconut Milk in Soursop Ice-Cream

Jamaican soursop ice cream is lighter. While it still uses condensed milk, Jamaicans often incorporate coconut milk or coconut cream into the mix, giving the ice cream a subtle tropical flavor and a slightly lighter texture.

Some Jamaican recipes also have a touch of rum, adding a uniquely Caribbean twist to the dessert. The flavor of the soursop remains the star, but the coconut and rum offer a delightful contrast that sets Jamaican soursop ice cream apart.

Both versions are delicious in their own way, but if you enjoy a creamier, simpler dessert, you might lean toward the Trinidadian style. If you’re after something with coconut milk, then try the Jamaican version.

My Tips For Making the Perfect Soursop Ice-cream

• Ripe soursop ice cream is always the best because it has the juiciest pulp and a potent flavor. If you are using frozen pulp, thaw fully before blending.
• I know removing the seeds is time-consuming, but you do not want to taste the bitterness of the seeds in your ice cream.
• Don’t just pulse and stop when blending. Allow the mixture to blend until it is silky smooth.

To me, soursop ice cream tastes best on a cone or in a cup with a spoon. You can also eat with cake or a cookie.

Vegan Soursop Ice Cream

With the vegan option, you are not using the evaporated milk. Instead, replace it with 1/2 cup of coconut milk or coconut cream. You will still be using the vanilla essence and bitters.

Next, replace the condensed milk with a cup of agave nectar or maple syrup.

Remember to adjust to taste. Sometimes you may need more coconut milk or your sugar source.