Belizean Soursop Ice Cream
Indulge in the tropical flavors of Belize with this creamy and refreshing Belizean Soursop Ice Cream. Made with the unique and delicious soursop fruit, this frozen treat is perfect for cooling off on a hot day.
Ingredients
- 2 cups soursop pulp
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a blender, combine the soursop pulp, heavy cream, whole milk, sugar, vanilla extract, and salt. Blend until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
- Scoop the Belizean Soursop Ice Cream into bowls or cones and serve chilled.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 4 hours
- Cooking method
- Freezing
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Fat
- 10g
- Protein
- 5g
Supplies
Blender Ice cream maker Freezer-safe container
Tools
Spatula Measuring cups and spoons
Serving suggestions
Serve the Belizean Soursop Ice Cream with a sprinkle of toasted coconut flakes for an added tropical flair.
Tips & tricks
For a creamier texture, use chilled ingredients when making the ice cream mixture.
Cost
$10