2 ways to make delicious and refreshing soursop ice cream at home

Prepare the soursop

Cut the soursop in half, remove the hard core from the middle of the soursop, then peel off the skin. Next, separate the soursop into small segments about 1 small bowl.

The remaining part you put into a plate, then mash the soursop to filter out the seeds.

Blend the soursop

Add a little sugar to the bowl of torn soursop pieces and mix well. Let the mixture sit for about 10 minutes to allow the sugar to soak in.

Put the softened soursop into the blender, add 300ml of cooled boiled water, the remaining sugar, and turn on the blender until the mixture is smooth.

Cook soursop with milk

After the soursop mixture is smooth, pour it into a pan, add 100ml of condensed milk, and stir the mixture well to combine.

Place the pan on the stove, turn on medium-low heat, and stir continuously until the mixture begins to simmer, then add 220ml of unsweetened fresh milk to the pan. Lower the heat and stir constantly to prevent the milk from burning at the bottom of the pot.

Stir until the mixture gently simmers, with small bubbles forming on the surface, then turn off the heat and let the soursop mixture cool.

Fill into bags and freeze

When the soursop mixture has cooled, add a little of the previously sugar-marinated soursop into a bag, then pour the blended soursop milk mixture into each small bag. Remember to fill the bag halfway to leave some space for tying the bag.

Tie the bag tightly and place it in the freezer for 8 hours to let the soursop ice cream freeze completely.

Finished product

Soursop ice cream has a sweet and sour taste combined with the fragrant creaminess of milk, which is extremely appealing. Especially, the ice cream does not have too many ice crystals, enjoying this ice cream on hot sunny days is simply perfect, isn’t it!

Preparing the soursop

First, cut the soursop in half, then prepare a bowl, place a sieve on top and scrape the soursop into the sieve. Next, use a standing whisk or a spoon to stir gently to filter out the seeds.

Set aside a small amount of soursop flesh in a separate cup, and blend the rest until smooth.

Then, scoop the soursop flesh into the blended soursop and mix well to combine.

Whipping the cream

Next, prepare a large bowl and add 273ml of chilled whipping cream. Use a mixer to whip the cream mixture starting from low speed to high speed.

When the cream shows clear peaks, and it becomes thicker and a bit heavy to whip, continue whipping for about 2 more minutes until the cream is whipped stiff, with sharp peaks standing, and the cream is fluffy.

Mixing soursop with cream

After whipping the cream, add 273ml of unsweetened fresh milk, 128g of sugar, and 96g of condensed milk into the cream, then gently fold the mixture in one direction so that the ingredients combine well.

Once the sugar has completely dissolved, continue to add the soursop mixture into the bowl and stir evenly once more.

Completion

After mixing the soursop mixture well, place it in the freezer refrigerator for about 3 hours, then take it out and use a hand mixer or whisk to blend the mixture again.

Finally, put the bowl of ice cream back in the freezer and let it freeze for about 8 hours. Blending it again twice will help your ice cream be smooth and minimize the ice crystal formation as much as possible.

Final Product

Soursop ice cream made using this recipe will have a smooth texture, delicious flavor, and sweet creaminess just like the ice cream from the shop. Each sweet, cold piece melts in your mouth, making it incredibly tempting, so you’ll be hooked after just one bite.

When using the ice cream, you should scoop it out in small portions and put it back in the freezer, avoiding letting the ice cream melt and then refreeze, as this will cause ice crystals!