Soursop Ice Cream Recipe

scoops of soursop ice cream in a bowl

The Spruce/Bahareh Niati

Prep: 15 mins
Cook: 0 mins
Chill Time: 6 hrs
Total: 6 hrs 15 mins
Servings: 6 servings
Yield: 6 servings
Nutrition Facts (per serving)
608 Calories
37g Fat
64g Carbs
10g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 608
% Daily Value*
Total Fat 37g 47%
Saturated Fat 23g 116%
Cholesterol 120mg 40%
Sodium 167mg 7%
Total Carbohydrate 64g 23%
Dietary Fiber 2g 9%
Total Sugars 61g
Protein 10g
Vitamin C 19mg 95%
Calcium 316mg 24%
Iron 1mg 4%
Potassium 619mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This soursop ice cream will improve your day, whether as a co-star or a solo act. It's the kind you eat before and after dinner or any time you need a bit more joy. It doesn't require many ingredients, comes together without an ice cream machine, and can be customized to your soul's desire with your favorite diced add-ins and swirls.

Soursop is green and prickly on the outside with smooth, creamy white flesh and black seeds. The pineapple-influenced citrusy apple-strawberry adventure is called graviola, guanábana in Latin America, or corossol in Haiti. People across the Caribbean and Central and South America enjoy this tangy, sweet, sour tropical gem raw and in juices, cocktails, custards, smoothies, syrups, milkshakes, and more.

Soursop flesh is soft enough to eat with a spoon and is sometimes mistaken for the sweeter, more heart-shaped cherimoya, which doesn't have soursop's soft, pointy spines. If beyond its native climate, guanábana pulp is often available in the frozen section of Caribbean or Latin markets.

This ice cream recipe expands on soursop's natural creaminess with heavy cream and sweetened condensed milk, and its sweet tang with fresh lime juice. While this recipe can be prepared in an ice cream machine, you can still produce a rich, creamy treat with a hand mixer or a whisk if you're down to put your back into it to get that dreamy texture.

Serve this ice cream alongside or a la mode for pastry, pie, rum cake or citrus pound cake. You will not be disappointed.

“I hadn’t tried soursop before and I didn’t know what to expect, but this ice cream was truly amazing! It tastes refreshing and creamy. The condensed milk perfectly balances out the soursop tanginess, so it’s not too sweet, not too sour. And the best part is you don’t need an ice cream maker!” —Bahareh Niati

Soursop Ice Cream Recipe/Tester Image
A Note From Our Recipe Tester


  • 2 cups heavy cream

  • 1 (14-ounce) can sweetened condensed milk

  • 1 tablespoon freshly squeezed lime juice

  • 1 teaspoon pure vanilla extract

  • 1 pinch salt

  • 2 cups soursop or guanábana pulp, defrosted, if frozen

Steps to Make It

  1. Gather the ingredients.

    ingredients to make soursop ice cream

    The Spruce/Bahareh Niati

  2. Add heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Alternatively, use a hand mixer.

    heavy cream in a metal mixing bowl

    The Spruce/Bahareh Niati

  3. Beat heavy cream on medium speed until stiff peaks form. This can take about 3 minutes in the stand mixer, or 7 to 10 minutes with a hand mixer.

    whipped heavy cream in a metal bowl

    The Spruce/Bahareh Niati

  4. Add the sweetened condensed milk to a large bowl. Fold in the whipped cream.

    whipped cream added to to condensed milk in a mixing bowl

    The Spruce/Bahareh Niati

  5. Add lime juice, vanilla, salt, and soursop pulp. Fold together until well blended. Do not over mix.

    soursop ice cream base in a mixing bowl

    The Spruce/Bahareh Niati

  6. Pour into a flat, freezer-safe container. Cover with plastic wrap, and freeze for at least six hours, preferably overnight before serving.

    soursop ice cream in a rectangular glass storage container

    The Spruce/Bahareh Niati


  • Place your mixing bowl mixer blades in the freezer for at least 30 minutes while assembling ingredients to keep the heavy cream cold during beating.
  • If you have a fresher, greener soursop, it may be easier to cut and scoop the flesh out. A riper, darker fruit will be juicier and easier to peel.
  • To clean fresh soursop: slice in half, remove the stem, and scoop out the flesh and seeds, placing them in a medium bowl. Remove and discard the seeds. Puree with a blender or food processor and strain with a sieve or cheesecloth before folding into the cream base.

Recipe Variations

  • Chunky Soursop: Fold 1/2 cup of diced strawberries, raspberries, mango, or pineapple into your mixture with the soursop pulp.
  • Orange Soursop: Use 1 1/2 tablespoons of fresh-squeezed orange juice instead of lime juice.

How to Store

  • Store in a freezer-safe container with a tight lid.
  • Homemade soursop ice cream can be stored in a freezer for up to three months.