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Creamy homemade soursop ice cream scoops in a pale green bowl with fresh mint, whole and sliced soursop fruit, and a silver spoon on a light marble surface.
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Soursop Ice Cream

Creamy, tropical, and bursting with fresh fruit flavor, this homemade soursop ice cream showcases the unique taste of ripe soursop with hints of pineapple, banana, strawberry, and citrus. Smooth, rich, and refreshing, it's the perfect frozen treat for warm days.
Course Dessert
Cuisine Caribbean, Latin American
Keyword Caribbean dessert, Caribbean ice cream recipe, creamy fruit ice cream, easy ice cream recipe, exotic fruit ice cream, fresh soursop recipes, frozen soursop dessert, fruit ice cream recipe, graviola ice cream, guanabana dessert, guanabana ice cream, homemade frozen treats, homemade ice cream, homemade soursop ice cream, no custard ice cream, soursop ice cream, summer ice cream recipe, tropical frozen dessert, tropical fruit desserts, tropical ice cream
Prep Time 20 minutes
Chill time, Churn time, and Freeze time 6 hours 25 minutes
Total Time 6 hours 45 minutes
Servings 8 servings
Calories 295kcal
Cost $8 for entire recipe

Equipment

  • Ice cream maker
  • Blender or food processor
  • Fine mesh sieve
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Airtight freezer-safe container
  • plastic wrap

Ingredients

  • 300 grams ripe soursop puree about 1¼ cups, seeds removed
  • 1¼ cups heavy cream
  • 1 cup whole milk
  • ¾ cup plus 1 tablespoon granulated sugar
  • 2 tablespoons light corn syrup
  • ½ teaspoon vanilla extract
  • 1 teaspoon fresh lime juice
  • ¼ teaspoon fine sea salt

Instructions

  • Blend the soursop pulp until completely smooth. Strain through a fine-mesh sieve to remove any remaining fibers.
  • In a large mixing bowl, whisk together the sugar and salt.
  • Gradually whisk in the milk until the sugar is mostly dissolved.
  • Add the heavy cream, corn syrup, vanilla extract, lime juice, and strained soursop puree. Whisk until completely smooth.
  • Cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
  • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions for 20–25 minutes, or until thick and creamy.
  • Transfer the soft ice cream to a freezer-safe container and smooth the top.
  • Press plastic wrap directly against the surface and cover tightly.
  • Freeze for 2–4 hours, or until firm enough to scoop.
  • Let the ice cream sit at room temperature for 5 minutes before serving.

Notes

Choose the Ripest Soursop

The secret to exceptional soursop ice cream starts with the fruit itself. Choose a fully ripe soursop that yields slightly when pressed and has a sweet, tropical aroma. Ripe fruit delivers the best flavor, natural sweetness, and creamy texture, while underripe soursop can be tart and less fragrant.

Strain for the Smoothest Texture

After blending the soursop pulp, pass it through a fine-mesh sieve to remove any remaining fibers. This simple step creates a silky-smooth homemade ice cream and helps achieve a texture similar to premium tropical ice cream shops.

Chill the Ice Cream Base Thoroughly

For the creamiest soursop ice cream, refrigerate the mixture for at least 4 hours or overnight before churning. A thoroughly chilled base freezes faster in the ice cream maker, reducing ice crystal formation and improving the final texture.

Balance Sweetness Before Churning

Ice cream tastes less sweet once frozen. Before churning, taste the chilled base and make sure it tastes slightly sweeter than you want the finished dessert. This helps ensure the frozen soursop ice cream remains flavorful and balanced.

Enhance the Tropical Flavor

A small amount of fresh lime juice brightens the natural flavor of the soursop without overpowering it. The citrus helps highlight the fruit's notes of pineapple, banana, strawberry, and apple, creating a more vibrant tropical dessert.

Try a Coconut Variation

For an even more tropical twist, replace ½ cup of the whole milk with full-fat coconut milk. Coconut complements the creamy texture of soursop and adds a subtle Caribbean-inspired flavor that pairs beautifully with the fruit.

Serving Suggestions

Serve homemade soursop ice cream on its own or garnish with fresh mango, pineapple, toasted coconut, passion fruit, or a drizzle of sweetened condensed milk. These toppings enhance the tropical flavors and make the dessert feel extra special.

Storage Tips

Store the ice cream in an airtight container in the freezer for up to 2 weeks. Pressing plastic wrap directly against the surface before sealing helps prevent ice crystals from forming and keeps the texture smooth and creamy.

Why You'll Love This Recipe

This homemade soursop ice cream is rich, creamy, and packed with authentic tropical flavor. Made with simple ingredients and no artificial flavors, it's a refreshing frozen dessert that showcases the unique taste of guanábana while remaining easy enough for home ice cream makers.