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vegan nice cream with soursop

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.
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Prep Time: 5 minutes
Freezing time: 2 hours
Servings: 2


  • 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


  • Coconut flakes
  • Walnuts


  • 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.


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