Soursop Ice Cream

Preparation info
  • Makes about

    1 quart

    (Approx. 1 l)
    • Difficulty


Appears in
Caribbean Vegan: Plant-Based, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion

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.


  • 1 tablespoon plus teaspoons arrowroot powder
  • 1 cup (240


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