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
Featured Fruits
🥘 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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