Sweetsop (Sugar Apple) Ice Cream
Creamy, dreamy no-churn sweetsop ice cream bursting with natural vanilla-custard sweetness — a true Caribbean frozen treat with no artificial ingredients.
⏱️ Prep: 25 min🔥 Cook: 0 min👥 Serves 6📊 Easy
What is sweetsop, and how do I prepare it?
Sweetsop, also called sugar apple, is Annona squamosa. Open the ripe fruit and separate the creamy flesh from every dark seed before using it in this recipe. Sweetsop and soursop are different fruits.
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🥘 Ingredients
- •4 ripe sweetsops (sugar apples)
- •1 cup heavy whipping cream
- •½ cup condensed milk
- •1 tsp vanilla extract
- •¼ tsp freshly grated nutmeg
- •Pinch of cinnamon
- •Pinch of salt
- •Juice of ½ lime
📝 Instructions
- 1Break open the ripe sweetsops and scoop out all the creamy white flesh, carefully removing and discarding every black seed — do not skip this step.
- 2Push the pulp through a fine mesh strainer or cheesecloth to remove any remaining seed fragments and fibres, collecting smooth, silky pulp.
- 3In a large chilled bowl, whip the heavy cream to soft peaks using a hand mixer.
- 4Add the condensed milk, vanilla extract, nutmeg, cinnamon, salt, and lime juice to the whipped cream. Fold gently until combined.
- 5Fold in the sweetsop pulp, keeping the mixture light and airy.
- 6Pour into a freezer-safe container and smooth the top.
- 7Cover tightly with plastic wrap pressed directly onto the surface to prevent ice crystals.
- 8Freeze for a minimum of 6 hours, preferably overnight.
- 9Remove from freezer 5 minutes before serving to soften slightly. Scoop and serve garnished with a light dusting of nutmeg.
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