Soursop Ice Cream

Name: Soursop Ice Cream
Yield: Makes about 1 quart (Approx. 1 l)
Ingredients: 1 teaspoon vanilla essence, or ½ teaspoon vanilla extract; 1 tablespoon plus 1½ teaspoons arrowroot powder; 1 cup (240 ml) plus 3 tablespoons almond milk; 2 cups (240 ml) nondairy creamer; ½ to ¾ cup (60 g to 90 g) confectioners’ sugar; 1 cup (240 ml) soursop juice

Preparation info

Makes about
1 quart
(Approx. 1 l)

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

One of the best things about soursop is its thick consistency, which makes it great for ice cream. The fresh juice has a thick consistency on its own, so a light nondairy milk like almond milk works best when making this recipe.

Ingredients

1 tablespoon plus 1½ teaspoons arrowroot powder
1 cup (240

Vegan
ice cream
Caribbean
Gluten-free

Method

Whisk the arrowroot powder into the 3 tablespoons of almond milk. Combine the 1 cup (240 ml