Soursop (in English 'soursop') is a true Caribbean fruit. He is very popular in the Antilles. When the soursop is ripe, it is — contrary to its name — wonderfully sweet and mild in taste. Come on, with a little bit of sourness… a bit like a ripe kiwi!
In the Netherlands it is difficult to find fresh soursop. Very occasionally you are lucky at the large Chinese supermarkets. But let's be honest: if you don't want to eat it like that, you don't need to buy the soursop fresh at all. For this ice cream recipe we are going to put the soursop through the blender. And then you can handle the packs of frozen soursop pulp that you find in the toko!
You can find the soursop pulp in the freezer at Surinamese and Chinese tokos. There they have flat, square blocks with the frozen pulp. The pulp has already been de-seeded and is therefore immediately ready for use. I bought a 500 gram pack and used it all in this ice cream recipe.
Quarrel about ice cream
Before I started making this ice cream, I had a disagreement about it at home. Linda knows that good ice cream is made with a base of custard. So: boiled milk, sugar and egg yolk. I thought differently in this case. Because the soursop already has such a firm structure and contains so many (soft) fibres, I thought we could skip the whole custard thing and make the ice cream 'the easy way'… in the blender.
And I can proudly say that I was right once! She's usually right, but not this time – the ice cream (which isn't technically ice cream, but hovers somewhere between sorbet and ice cream) had a fine texture and no large crystals after making. The soursop in combination with the coconut milk and condensed milk have therefore done their job well!
And so this ice cream recipe is nice and simple. In the super-super short: throw everything in the blender and then let it freeze. Preferably in an ice cream maker. Ready.
An ice machine for soursop ice cream
It is best to use an ice cream maker for this recipe so that the ice cream freezes evenly. It is not strictly necessary. You can also place the mixture in a container in the freezer and stir with a fork every half hour. This also prevents the formation of large ice crystals.
I use the Princess Ice Cream Maker Deluxe to make this soursop ice cream (and other ice cream). That is a large ice machine that cools itself. He does a perfect job, but so is the price. Princess also has a smaller ice cream machine in the range. This is great for when you only want to make an ice cream 'occasionally'. The Princess Ice Cream Maker is suitable for every budget. The only drawback is that you have to put the container of this machine in the freezer a day in advance. So it's time to plan when you want to make ice cream!
Would you like to read an extensive review about both machines? You can do that here. Then you can see exactly where they differ from each other and which (in our opinion) you can buy best if you decide to go for an ice cream machine.
This recipe makes about 1,5 liters of ice cream. That is a very large container, suitable for at least 10 people. Do you want to make less? Halving is also fine!
- 500 gr soursop pulp (from the freezer of the Toko)
- 1 can / 400 ml coconut milk
- 5 canned pineapple slices
- the juice of 1/2 lemon
- 1 packet of vanilla-flavored sugar
- 1 can / 400 ml sweetened condensed milk
- to decorate: chopped canned pineapple & coconut
Preparation of soursop ice cream with pineapple and coconut
It sounds contradictory, but let the soursop pulp thaw first. Then add the coconut milk, 5 pineapple slices, lemon juice, vanilla sugar and condensed milk to the blender.
Grind everything very well, at least for a few minutes. Soursop naturally has a lot of fiber, but these are soft. A blender can grind them fine. We are going for a really smooth 'smoothie' with this recipe (which by the way is also very nice to drink!)
Place the mixture in the fridge to chill well. Then you can either put it in the ice cream maker, or you can put the soursop ice cream in a large, flat container in the freezer.
Our ice cream maker took 55 minutes to make solid ice cream from this mixture. Are you going for the freezer method? Then stir the mixture with a fork every half hour so that it doesn't get the chance to form large crystals.
When the soursop ice cream is firm enough to form balls, you can serve it. We decorated it with pieces of pineapple (from a can) and coconut cut into strips – Enjoy your meal!
Do you love homemade ice cream? Then try our special 'Bolo di Cashupete ice cream'.
- This article was created in collaboration with a company or brand
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