Cuban recipe
Creamy No-Churn Soursop Ice Cream
Creamy Cuban soursop ice cream, no machine needed and just four ingredients. Seedless pulp, whipped cream and condensed milk.
- Preparation40 min
- Total time7 h 40 min
- Servings6-8 servings
- DifficultyEasy
Soursop is one of Cuba's best-loved fruits: white, juicy pulp with a flavor somewhere between sweet and tart that recalls strawberry and coconut. At home it is mostly enjoyed in milkshakes or fruit drinks, but turned into ice cream it is pure bliss.
This ice cream needs no ice cream maker: the whipped cream provides the air and the condensed milk the creaminess, so it comes out soft and easy to scoop. It is perfect for hot days, an afternoon snack or to finish off a Sunday lunch.
Ingredients
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Method
- Open the soursop and separate the pulp by hand, discarding the skin and the hard parts from the center.
AI-generated image.CiberCuba - Remove all the black seeds from the pulp before blending or pureeing. Check carefully, piece by piece.
AI-generated image.CiberCuba - Puree the pulp and strain it to remove the fibers. Then let it cool in the refrigerator.
AI-generated image.CiberCuba - Mix the cold pulp with the condensed milk, lime juice and the pinch of salt until combined.
AI-generated image.CiberCuba - Whip the very cold cream to medium peaks, taking care not to overwhip so it does not curdle.
AI-generated image.CiberCuba - Fold the whipped cream into the soursop mixture with gentle folding motions so you do not lose the air.
- Transfer the mixture to a freezer-safe container, cover it and freeze for 6 to 8 hours.
- Let the ice cream sit for 5 to 10 minutes outside the freezer before serving with a spoon.
