My grandparents had a tree when we were kids. It was located just off the side entrance of the property, not far from a massive breadfruit tree (yuck. yuk. YUCK!).
Every so often, we would walk out to find a couple overripe victims, whose custardy sweetness was just too heavy to bear, splattered on the ground. Those that were caught in time, made some memorable drinks and treats, sorbet and ice cream being my faves.
Unlike its smaller, sweeter counterpart, sugar/custard apple, soursop isn’t the most appealing of names.
However, it does not disappoint in the taste department and it’s pretty bad-ass looking, IMO. We mostly enjoyed the fruit as-is, juices from the custard-like pulp dripping down our sun-kissed arms, leaving puddles for ants to later indulge.
I was thinking the other day that it seemed odd I’ve waited this long to share recipes, like this, that were such a big part of my childhood. Like the accompanying memories, I hold these things sacred.
However, my otherwise healthy, vibrant, eighty-going-on-thirty grandmother has been dealing with some recent health challenges and my way of coping has been to make all the things from my childhood.
Granted, my cooking and baking skills don’t hold a match to her’s, but I sure am trying my damnedest! And having lots of fun to boot!
So, this Fresh Soursop Ice Cream…
I used fresh in the name to stress the use of fresh fruit – there’s just no comparison. Living in a culturally diverse city, it’s becoming increasingly easy to find so-called exotic ingredients and produce. You’ll likely have more luck at the West Indian and Asian markets, but some items have started appearing in the bigger chains.
Because they are imported, a lot of these tropical fruits are generally picked too early. Soursop can be on the sour side, when not fully developed and ripened. Choose fruits that give when lightly pressed with your fingers, or leave to ripen in a shaded area on your kitchen counter. The skin will start to darken from a bright to a dull green when ready.
Simply peel the skin oft, or cut in halt and remove the spine and seeds. Scoop out the flesh and experience it as-is and fall in love with its complex flavour profile – hints of pineapple, banana, citrus and sometimes papaya – and creamy texture.
If fresh soursop isn’t available where you are, frozen puree works in a pinch, but the taste and texture are noticeably diminished. Someone mentioned there is a canned version, but l’ve never seen, nor tried it.
This version of Fresh Soursop Ice Cream is very close to my grandma’s, with a few minor adjustments. I hope you get the opportunity to try a little taste from my childhood, it’s so treaking awesome!! We also make an egg and dairy-tree version and a sorbet, so refreshing.
What are some of your favourite childhood treats?
Ingredients & Points Breakdown
• 1 medium Soursop pulp: 0 Points (Fruit is zero, as long as it’s not juice)
• 1 cup (250g) Non-fat Greek Yogurt (0%): 0 Points (In most WW plans)
• ½ cup Unsweetened Almond Milk: 0 Points (Small amounts are typically zero)
• ¼ cup Granulated Stevia/Erythritol: 0 Points
• 1 tsp Pure Vanilla Extract: 0 Points
• 1 tsp Fresh Lime Zest: 0 Points
• A pinch of sea salt: 0 Points
Total Points for the Whole Batch: ~0-1 Point
Points Per Serving (if divided into 4): 0 Points!
(Note: If your specific plan counts blended fruit or if you use a little honey instead of sweetener, it might be 1-2 points per serving).
Instructions
1. Prepare the Fruit: Peel the soursop and remove all black seeds. Use only the white, fleshy pulp.
2. Blend: Combine the soursop pulp, Greek yogurt, almond milk, sweetener, and vanilla in a blender. Blend until perfectly smooth.
3. Chill: Stir in the lime zest and a pinch of salt. Chill the mixture in the fridge for about 1 hour.
4. Churn: Pour the mixture into your ice cream maker and process for 20–25 minutes until it reaches a “soft-serve” texture.
5. Final Freeze: Transfer to a container and freeze for 2 more hours for a firm, scoopable consistency.
Lasha