Soursop Coconut Ice Cream
A creamy, dairy-free soursop and coconut ice cream with nutmeg — tropical, tangy, and deliciously refreshing.
⏱️ Prep: 20 min🔥 Cook: 0 min👥 Serves 6📊 Medium
🥘 Ingredients
- •2 cups soursop pulp, seeded
- •1 can coconut milk
- •½ cup condensed milk
- •1 tsp vanilla extract
- •¼ tsp nutmeg
- •Pinch of salt
📝 Instructions
- 1Remove all seeds from the soursop pulp and push through a sieve for a smooth base.
- 2Whisk together coconut milk, condensed milk, vanilla, nutmeg, and salt.
- 3Fold in the soursop pulp.
- 4Churn in an ice cream maker according to manufacturer instructions, or pour into a freezer-safe container and freeze 6+ hours, stirring hourly.
- 5Remove 5 minutes before serving to soften. Scoop and serve.
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