Name: Soursop Ice Cream
Prep time: 5 min
Ingredients: 14 oz soursop pulp; ½ cup unsweetened plant-based milk; 2 Tbsp lime juice; ½ tsp vanilla extract; 2 pitted Medjool dates; 10 mint leaves; 2 tsp grated fresh ginger (optional)

Recipes » Desserts » Soursop Ice Cream

By Evelisse Capó, PharmD, DipACLM

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Soursop, also known as guanábana or graviola, is native to the Americas and the Caribbean. The flavor is a combination of strawberry and apple with a subtle citrus note. It’s perfect for this refreshing creamy ice cream, which is easy to make without an ice cream machine.

Prep: 5 mins Yield: 4 servings

Gluten Free Nut Free Raw Soy Free

Ingredients

14 oz soursop pulp
½ cup unsweetened plant-based milk
2 Tbsp lime juice
½ tsp vanilla extract
2 pitted Medjool dates
10 mint leaves
2 tsp grated fresh ginger (optional)

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Process all ingredients in a blender.
2. Pour blended mix into a container with a lid.
3. Place in the freezer for at least 4–6 hours before serving.

Cooking Tips

1. The ginger taste is pretty strong. Only use it in this recipe if you really love ginger.
2. Serve alone or with your favorite brownies.
3. This recipe also works wonderfully in a Ninja Creami. Just blend all the ingredients until smooth. Then transfer the mixture to the ice cream container and freeze for a minimum of 24 hours before processing.