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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.

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