Soursop Ice Cream

Creamy, fragrant, and irresistibly tropical, this Soursop Ice Cream showcases a silky base that blends soursop pulp with the velvety sweetness of sweetened condensed milk and softly whipped heavy cream, brightened by a touch of lime juice, scented with vanilla extract, and balanced with a pinch of salt. The result is a spoonable cloud that captures the fruit’s floral, pineapple-banana aroma without fussy steps—perfect for both no-churn and machine-churn methods.

Ingredients

• soursop pulp (about 2 cups or 500 g), thawed if frozen and deseeded
• sweetened condensed milk (1 can, about 395 g)
• heavy cream (2 cups or 480 ml), well chilled
• lime juice (1–2 tablespoons), to taste
• vanilla extract (1 teaspoon)
• salt (a small pinch)

Equipment

• Mixing bowls and a whisk or hand mixer
• Spatula
• Fine-mesh sieve (optional, for extra-smooth texture)
• Loaf pan or freezer-safe container with lid
• Ice cream maker (optional, if churning)

Preparation

1. Make the base: In a large bowl, whisk soursop pulp, sweetened condensed milk, lime juice, vanilla extract, and salt until completely smooth. If you prefer an ultra-smooth finish, pass the mixture through a sieve to catch any fibers.
2. Whip the dairy: In a chilled bowl, beat the heavy cream to soft, billowy peaks—sturdy but still supple.
3. Fold: Gently fold the whipped heavy cream into the fruit base, working in two to three additions until no streaks remain. The mixture should feel light and mousse-like.
4. No-churn method: Scrape the mixture into a cold loaf pan or container, press a piece of parchment against the surface, cover, and freeze until firm and scoopable.
5. Machine-churn option: Chill the blended base until very cold, then churn according to your ice cream maker’s instructions until it reaches a soft-serve consistency. Transfer to a container, cover, and freeze to firm.
6. Serve: Temper briefly at room temperature for easy scooping, then portion into bowls or cones.

Time and Yield

Estimated times: active 15 minutes; machine churn 20–25 minutes; no-churn freeze 4–6 hours. Makes about 1.5 quarts (roughly 1.4 liters).

Tips for Best Results

• If the soursop pulp is very fibrous, sieve it so the final texture stays ultra-smooth.
• Taste the base before freezing: a drop more lime juice can heighten the fruitiness, and a tiny extra pinch of salt can make flavors pop.
• Prefer sweeter? Whisk in a spoonful more of sweetened condensed milk before whipping and folding.

Serving Ideas

Scoop generously into chilled bowls or cones. The tropical perfume shines alongside crisp wafers, lightly toasted nuts, or a sprinkle of shaved chocolate. Pair with simple, juicy fruit on the side to let the ice cream remain the star.

Storage

Keep the container tightly sealed, pressing parchment onto the surface to limit ice crystals. For the creamiest scoops, let it soften slightly on the counter before serving, then return any leftovers promptly to the coldest part of the freezer.