This is my favorite Alkaline vegan ice cream since I discovered it. I usually top if off with coconut flakes and walnuts. Yummy! 🙂

I first made this recipe for my kids. You’d imagine how much they loved this. This is a great replacement for milk and additive laden conventional ice cream. Make these for yourself and the kids, and I bet, they’ll love it.

How to Make Vegan Soursop Nice Cream

Soursops, also known as Annona muricata are one hell of an exotic fruit that’s getting a lot of raves lately, but not many people know that you could actually make ice cream out of soursop.

Soursop is also found to be beneficial and has a wide range of antioxidant properties, that has earned it its most famous name – the cancer-fighting fruit. It has been shown to be beneficial against inflammation, pain, fever, rheumatism, stomach disorders, high blood pressure as well as parasitic infections and even acne.

What You Need

1. You will need a good blender. But any regular blender will do. I particularly find my Nutribullet great for this recipe
2. Frozen soursop pulp popularly known as Guanabana in most stores. You can also use homemade soursop pulp that you have frozen. I find that the creamy texture of this recipe is better with frozen pulp than fresh.
3. You’ll also need about 4 to 6 burro bananas. You can freeze them prior to making this, it will come out better. But you can also use fresh
4. You’ll need some sweeteners, although this is optional. I prefer some handful of dates, preferably about 4 or 5.
5. Some hemp to thin consistency as needed

Ingredients:

• 1 Homemade soursop pulp or store-bought Goya guanabana pulp frozen
• 6 burro bananas, frozen
• Hemp milk (add to desired consistency)
• 4 Dates
• 2 Strawberries (Optional)
• 4 Ice cubes

Toppings

• Coconut flakes
• Walnuts
• Kamut

Instructions

1. Place soursop pulp, burro bananas, strawberries and dates to a blender, and blend on high for 5 minutes until smooth
2. Add hemp milk to desired consistency
3. Top with coconut flakes and walnuts, but you can use any approved fruits, nuts or seeds.

Soursop Nice Cream Recipe

This is my favorite Alkaline vegan ice cream since I discovered it. I usually top if off with coconut flakes and walnuts. This is a great replacement for milk and additive-laden conventional ice cream.

Print Recipe Pin Recipe

Prep Time 5 mins

Freezing time 2 hrs

Servings 2

Ingredients

  

• 1 Homemade soursop pulp or store-bought Goya guanabana pulp frozen
• 6 burro bananas, frozen
• 1 cup Hemp milk (add to desired consistency)
• 4 Dates
• 2 Strawberries (Optional)
• 4 Ice cubes

Toppings

• Coconut flakes
• Walnuts

Instructions

 

• Place soursop pulp, burro bananas, strawberries and dates to a blender, and blend on high for 5 minutes until smooth
• Add hemp milk to desired consistency
• Top with coconut flakes and walnuts, but you can use any approved fruits, nuts or seeds.

Notes

Sometimes, it may be difficult to find Soursop for this recipe. If you cant find it, you can use the commonly available alternative – frozen Soursop pulps. They sell the pulp in the frozen section of most supermarket, and they are usually sold under its Spanish name, Guanabana. Two popular brands are Goya and LeFe

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Notes

Sometimes, it may be difficult to find Soursop for this recipe. If you cant find it, you can use the commonly available alternative – frozen Soursop pulps. They sell the pulp in the frozen section of most supermarket, and they are usually sold under its Spanish name, Guanabana. Two popular brands are Goya and LeFe