Soursop Ice cream

This creamy soursop ice cream is made with real fruit pulp, condensed milk, and heavy cream for a smooth, sweet-tart tropical flavor. With just five ingredients, a blender, and a freezer, you can make it without an ice cream machine.

As the heat rises here in South Florida, we start reaching for cooler things. Homemade ice cream, fresh juices, and ice pops always show up in rotation.

In the Caribbean, we love using tropical fruits to make ice cream, and soursop is one of my favorites. The flavor is sweet, slightly tart, and incredibly refreshing when made with real fruit pulp.

The best part is how easy it is. No eggs, no cooking, and no extra sugar beyond the condensed milk. It’s almost as simple as my rum and raisin ice cream. You can also try my Guinness stout ice cream for another easy no-churn option. You don’t even need an ice cream machine for either one.

What I love most is how boldly the soursop flavor shines through. No artificial flavors. No fillers. Just real fruit doing its thing.

Why this soursop ice cream works

This recipe uses real soursop pulp for bold flavor, and the combination of condensed milk and heavy cream keeps the texture smooth without any cooking. It’s no-churn friendly, uses simple ingredients, and lets the natural taste of the fruit shine.

What is soursop?

Soursop is a tropical fruit popular throughout the Caribbean, also known as guanabana. Back home, we use it to make soursop drink, ice cream, and even tea from the leaves.

In the Caribbean, it’s easy to find fresh fruit at the market. In the U.S., it pops up from June to September at farmers’ markets and in Latin or Caribbean grocery stores.

If fresh fruit isn’t available, check the frozen aisle. Most stores carry frozen soursop pulp, which works perfectly for this recipe.

Want to know what soursop tastes like? Fresh soursop has a creamy, sweet-tart flavor, which is why it works so well in ice cream and drinks.

How to make soursop ice cream

Ingredients for fresh soursop ice cream

Just five simple ingredients bring this together:

• Soursop pulp – Use fresh pulp by breaking open the fruit, scooping out the flesh, and removing the seeds. Frozen pulp also works; just avoid “juice” or “nectar” since those are thinned out.
• Condensed milk – Sweetens the ice cream and helps keep it creamy. You can add a little more if your soursop is particularly tart.
• Heavy whipping cream – Adds richness and smooth texture.
• Bitters – A little adds depth to the flavor.
• Essence – Vanilla or mixed essence both work well.

Equipment to be used

You don’t need an ice cream machine for this recipe. For the freezer method, you’ll need a blender and a mixer or sturdy whisk to beat the ice cream once it starts to freeze.

If you have an ice cream maker, you can use that instead. I use a simple Cuisinart.

You’ll also need a freezer-safe container with a tight-fitting lid for storing the finished ice cream.

Instructions

1. Prep the soursop
   Break open the fruit, remove the flesh, and take out all the seeds. This is the hardest part of the recipe.
   Blend the pulp into a smooth purée. You want it silky so you don’t end up with stringy bits later. Frozen pulp as a shortcut: Make sure it’s labeled pulp, not juice.

2. Mix it all
   In a medium bowl, combine the soursop purée and condensed milk. Mix well, then whisk in the heavy cream. Add the essence and bitters, then taste the mixture. If your soursop is particularly tart, you can add a little more condensed milk.
   Taste and adjust to your liking:
   – Add a splash of bitters or essence
   – If it’s too tart, mix in a little extra condensed milk

3. Freeze
   No machine: Pour the mixture into a freezer-safe container. Once it starts forming ice crystals, about 30 to 40 minutes, beat it with a mixer or blender, then return it to the freezer. Spoon it into individual cups or leave it in one large container, then freeze until firm.
   You can also portion it into individual cups for easy single servings.
   
   Using an ice cream maker: Pour into the frozen bowl and churn according to the manufacturer’s instructions.

Now you’re ready to enjoy, plain, with sprinkles, or a cherry on top.

Storage tips

Store the soursop ice cream in an airtight freezer-safe container. For the best flavor and creamy texture, enjoy it within about 2 to 3 weeks. Let it sit at room temperature for a few minutes before scooping if it freezes very firm.

What to serve it with

Soursop ice cream with cake is a classic Caribbean combination. Sponge cake, pineapple upside-down cake, and even black cake all pair beautifully with the cool tart-sweet flavor.

And if you like that combination, my black cake ice cream takes the cake-and-ice-cream idea and puts them together in one dessert.

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Recipe