Caribbean-Styled Soursop Ice-Cream

As a child, I never particularly liked the fruit, its soft, fibrous texture and unique tangy flavor. But when my mom would transform it into 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 family gatherings and warm tropical days. 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, let me introduce you to this Caribbean delicacy and guide you through the process of making it at home.

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.

It has a spiky green exterior, which might look intimidating at first, but the inside is full of creamy white flesh that is both sweet and tangy. The fruit has a flavor profile often described as a blend of strawberry, pineapple, and a touch of citrus, with a smooth custard-like texture.

Aside from being a key ingredient in delicious ice creams and smoothies, soursop is also hailed for its health benefits. It’s rich in antioxidants, vitamins C and B, and has been traditionally used to help boost immunity, support digestion, and provide a refreshing source of energy.

While soursop has a unique taste, it pairs beautifully with creamy ingredients, making it a perfect base for ice cream.

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.

In fact, one of the most charming aspects of traditional Caribbean ice cream making is how accessible and straightforward it can be. The recipe my mom used required just a few simple ingredients, a mixing bowl, and some time in the freezer.

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)
• 1 can of sweetened condensed milk (14 oz)
• 1 cup of heavy cream or evaporated milk
• 1 teaspoon vanilla extract
• A pinch of nutmeg (optional)
• A pinch of cinnamon (optional)
• 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, nutmeg, cinnamon, and lime juice. Blend until smooth. The lime juice adds a slight tanginess that helps cut through the sweetness, while the spices offer a subtle warm flavor reminiscent of traditional Caribbean desserts.

Whip the Cream:

In a separate bowl, whip the heavy cream (or evaporated milk) until it thickens slightly and forms soft peaks. This step gives the ice cream its creamy texture and light, airy consistency.

Combine:

Gently fold the whipped cream into the soursop mixture, making sure not to deflate the cream too much. You want the mixture to stay light and fluffy.

Freeze:

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. Trinis often add warming spices like nutmeg and cinnamon, which complement the sweet and tangy soursop flavor. The use of lime juice to balance the sweetness is also common. The end product is smooth, creamy, and reminiscent of traditional Trinidadian desserts, where a balance of sweetness and spice is key.

Jamaican Style:

Jamaican soursop ice cream, on the other hand, tends to be a bit 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.

The coconut adds an extra layer of creaminess without being overly heavy. Some Jamaican recipes also incorporate 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, spiced dessert, you might lean toward the Trinidadian style. If you’re after something with a tropical twist, the Jamaican version with coconut milk is a must-try.