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Soursop Ice Cream

Course Desserts
Cuisine Caribbean
Author Felix (Simply Trini Cooking)


  • 1 cup soursop yogurt we used the Pax brand from Mt. St. Benedict
  • 1 cup heavy cream
  • ¼ cup soursop pulp seeds removed
  • ½ cup fat free milk
  • ½ cup sugar You can use granulated or the light brown sugar. Which ever you have at home
  • 1 pinch salt
  • 2 tsp. almond extract


  • Prepare your ice cream maker according to the manufacturer’s instructions.
  • Whisk all the ingredients in a large bowl. Cover and chill overnight.
  • Place milk mixture into freezer container of an ice-cream maker,
  • and churn according to manufacturer’s instructions. (Instructions and times will vary.)
  • Note: In this case we’re using a kitchenaid ice cream maker attachment. Churning time was about 20 minutes.
  • Transfer ice cream to an airtight container and place in freezer.
  • Freeze until firm, about 1 to 1 ½ hours, or serve immediately.
  • Here’s how to make the ice cream without using an ice cream maker.
  • Chill the ice cream mixture in an ice bath.
  • Pour mixture in a bowl (plastic, stainless steel) and freeze.
  • Check after 45 mins…When it starts to freeze around the edges whisk it vigorously and place back in freezer.
  • Check every 30 mins and whisk vigorously every time.
  • Continue checking the ice cream stirring every time while the ice cream freezes.
  • It will take about 2 – 3 hours to make the ice cream this way depending on the coldness of your freezer.