Soursop Ice Cream Recipe
Just because we’re in the heart of wintertime, it doesn’t mean that our trees are barren. The soursop trees are delightfully fruitful! The season I found myself with a small mountain of soursop, and they all seemed to ripen at once. My solution? Soursop Ice Cream! This is really more like a sorbet, and it freezes fairly hard, so I recommend allowing it to soften on your counter prior to eating. Without further ado: here’s my own recipe (using ingredients I already had around the house).
Ingredients
- 3 cups of soursop pulp
- 1 cup of coco lopez (coconut cream)
- 1 1/2cup of fresh milk
- 1 teaspoon of vanilla extract
Directions
Put everything into the blender and blend on high until smooth. Pour into a sealable container. Put into your freezer until firm.
