Since today is National Ice Cream Day ( July 17th), it seemed fitting to post one of my favorite tropical fruit ice creams - Soursop Ice Cream - Helado de Guanábana. Guanábana, also known as soursop, guyabano and graviola, is a fruit native to Latin America & the Caribbean that has traveled throughout the tropics and is propagated worldwide. It is in the same plant genus (Annona) as custard apples, cherimoya, and atemoya. This is one of my favorite fruits to make milkshakes (batidos) with but ice cream is even better; it has a deliciously sweet & sour, citrusy pineapple flavor with a creamy banana like texture perfect for ice cream!

Here's my recipe:

No-Churn Soursop Ice Cream - Helado de Guanábana

By Emily (Cooking for Kishore)

This is a delicious, quick 3 ingredient, no-churn ice cream recipe using ripe soursop, helado de guanábana.

Ingredients

• 1 cup Large, Ripe Soursop Guanábana fruit
• 2 cups Heavy Whipping Cream
• 14 oz Can of Sweetened Condensed Milk

Instructions

1. Peel, deseed and puree a large ripe Guanábana with sweetened condensed milk and put aside.
2. In a clean bowl, beat the cold heavy cream till you have stiff peaks.
3. Slowly fold in the sweetened condensed milk, and fruit puree, do not over mix.
4. Transfer to a freezer safe container and put in the freezer for at least 6 hrs. Enjoy!

Yield: 4 cups
Prep Time: 10 mins. Cook time: 0 mins. Total time: 370 mins.
Tags: helado, helado de guanábana, guanábana, 3 indgredient ice cream, no churn ice cream, latin recipes, no churn ice cream recipe

Nutrition

Calories: 370 per serving