Easy Soursop Ice Cream Recipe: A Creamy Tropical Treat You’ll Love! 🍦🍈

Craving a sweet escape to the tropics? Let’s take a flavor journey with this irresistibly easy, homemade Soursop Ice Cream using Food Print Soursop Fruit Pulp! Imagine the smooth richness of cream, the exotic tang of soursop, and the playful crunch of rainbow sprinkles—all in one luscious scoop! This soursop ice cream recipe is not only delicious but so easy to make, you’ll be whipping it up all summer long.

Here’s what you’ll need:

• 1 cup heavy whipping cream

• 200 grams of Food Print Soursop Fruit Pulp (2 pouches)

• 1/2 cup sweetened condensed milk

• 1/4 cup rainbow sprinkles for that fun, colorful crunch

Directions:

1. Whip It Up! Start by grabbing your cold, heavy whipping cream. (Tip: Chill your bowl and whisk too for extra fluff!) Whip it on high for 8-10 minutes until you get beautiful, stiff peaks.

2. Sweeten the Deal Gently fold in the condensed milk, blending it smoothly into your whipped cream. You’ll want to keep all that airiness intact, so no over-mixing!

3. Pop of Fruit Now for the star of the show—soursop pulp! Blend it into your creamy mixture for that irresistible fruity tang.

4. Time to Freeze Spoon your creamy concoction into an airtight container, smoothing out the top. Don’t forget to sprinkle those rainbow sprinkles for a pop of color and fun with every bite!

5. The Hardest Part: Waiting! Freeze your ice cream for at least 6 hours (overnight works best if you can wait that long!). Then, scoop it out and enjoy your tropical creation. One bite, and you’ll be hooked!

   
   
   
   

Serving Idea: Top your soursop ice cream with extra sprinkles, a drizzle of chocolate, or even fresh fruit for an extra burst of flavor. It's the ultimate summer indulgence!

This Soursop Ice Cream is so creamy, tangy, and colorful, you’ll feel like you’re on a mini vacation with every spoonful! 🌞🍦 Whether you’re making it for a backyard BBQ or just a cozy night in, this recipe is sure to be a hit.