Delicious Soursop Ice Cream Recipes: Tropical Bliss in Every Bite
Soursop, known for its creamy texture and sweet-tangy flavor, makes the perfect base for ice cream. These easy soursop ice cream recipes will add a refreshing tropical twist to your dessert game. Let’s dive in!
➡ Classic Soursop Ice Cream Recipe
Experience the pure, tropical flavor of soursop with this creamy and delicious homemade ice cream.
Ingredients:
2 cups soursop pulp (seeded and blended)
1 cup heavy cream
1 cup whole milk
1 cup granulated sugar
1 tablespoon lime juice (optional, for extra tang)
1 teaspoon vanilla extract
Instructions:
1. In a blender, combine the soursop pulp, sugar, lime juice, and vanilla extract. Blend until smooth.
2. In a mixing bowl, whisk together the heavy cream and milk.
3. Add the soursop mixture to the cream mixture, stirring well.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer to a container and freeze for at least 4 hours or until firm.
6. Serve and enjoy a refreshing tropical treat!
➡ Coconut Soursop Ice Cream Recipe
The creamy blend of coconut and soursop creates a rich, tropical delight that’s hard to resist.
Ingredients:
2 cups soursop pulp (seeded and blended)
1 cup coconut milk (full-fat)
1 cup heavy cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
Instructions:
1. Blend the soursop pulp, coconut milk, sugar, and vanilla extract until smooth.
2. In a mixing bowl, whisk the heavy cream until slightly thickened.
3. Gently fold the soursop mixture into the whipped cream.
4. Pour the mixture into an ice cream maker and churn as directed.
5. Freeze for 4-6 hours or until set.
6. Scoop and enjoy the tropical fusion of coconut and soursop!
➡ Vegan Soursop Ice Cream Recipe
This dairy-free and vegan-friendly recipe lets you enjoy soursop ice cream guilt-free.
Ingredients:
2 cups soursop pulp (seeded and blended)
1 can full-fat coconut milk
1/2 cup almond milk (or any plant-based milk)
3/4 cup maple syrup or agave nectar
1 teaspoon vanilla extract
Instructions:
1. Blend the soursop pulp, coconut milk, almond milk, maple syrup, and vanilla extract until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. Transfer to a freezer-safe container and freeze for 4-6 hours.
4. Serve and savor this creamy, plant-based dessert!
➡ Soursop & Banana Ice Cream Recipe
Sweet bananas complement the tanginess of soursop for a naturally sweet, creamy dessert.
Ingredients:
2 cups soursop pulp (seeded and blended)
2 ripe bananas (mashed)
1 cup Greek yogurt (or coconut yogurt for dairy-free)
1/2 cup honey or agave nectar
1 teaspoon vanilla extract
Instructions:
1. Blend the soursop pulp, mashed bananas, yogurt, honey, and vanilla extract until smooth.
2. Pour the mixture into an ice cream maker and churn as directed.
3. Freeze for at least 4 hours before serving.
4. Enjoy a naturally sweet and healthy tropical dessert!
➡ Soursop & Pineapple Sorbet Recipe
For a lighter, fruitier take, try this refreshing sorbet bursting with tropical flavors.
Ingredients:
2 cups soursop pulp (seeded and blended)
1 cup fresh pineapple chunks
1/2 cup orange juice
1/2 cup granulated sugar (adjust to taste)
Instructions:
1. Blend the soursop pulp, pineapple chunks, orange juice, and sugar until smooth.
2. Pour the mixture into an ice cream maker and churn according to instructions.
3. Freeze for 4 hours or until firm.
4. Serve and enjoy a tropical burst of flavor!
These soursop ice cream recipes are perfect for cooling off while indulging in a taste of the tropics. Try them all and discover your favorite!
