As my ‘raw’ adventures continue I find myself viewing the fruits and vegetables in supermarkets and roadside stalls with an almost reborn eye. This ice cream came about as a glut of soursops came into my line of sight and instantaneously caught my imagination. Soursop ice cream was a vague but pleasant memory from my childhood. For an extremely short time period in the early/mid-80′s my parents owned an ice cream maker. After a few months they got bored with it, and it was placed on a shelf only to gather cobwebs, dust and ‘mysteriously disappear’. But for a few short glorious months I would sit on the kitchen floor staring at my mom as she fed salt and ice onto the sides of the machine while it churned. Coconut, Vanilla, Rum and Raisin and Soursop were her favourite flavours and almost effortlessly became mine as well.
Making this ice cream was thus both exciting and sentimental. This was my first time cutting open a raw soursop for myself, and J’s first time tasting a raw one. He couldn’t believe how much like icecream it already was straight out of the flesh!
I quickly realized that soursop is a tricky thing, soft pulpy areas intermingle with tough fibre, and all throughout shiny black seeds are dispersed, hidden by a thin cloudy membrane. After savagely procuring all the pulp that I could, it was a cinch to blend it with the remainder of the ingredients and put it to freeze.
This version is reminiscent of my mothers, yet healthier and lighter. I think it will help me to create many new memories of my own 
From Wikipedia:The soursop is a broadleaf flowering evergreen tree native to Mexico, Central America, the Caribbean and northern South America. Today, it is also grown in some areas of Southeast Asia. It is in the same genus as the cherimoya and the same family as the pawpaw. In most Spanish speaking countries it is commonly known as Guanábana. In the Philippines, it is known as guyabano.
Comparisons of its flavour range from strawberry and pineapple mixed together to sour citrus flavour notes contrasting with an underlying creamy roundness of flavour reminiscent of coconut or banana. The fruit is somewhat difficult to eat, as the white interior pulp is studded with many large seeds, and pockets of soft flesh are bounded by fibrous membranes. The soursop is therefore usually juiced rather than eaten directly.
Note: This entry has been submitted to Weekend Herb Blogging, hosted this week by Astrid from Paulchen’s Food Blog
Raw Soursop Ice Cream
INGREDIENTS:
2 cups raw cashews, soaked overnight
2 cups soursop pulp
1 cup filtered water, as needed
1/2 cup honey
1/4 cup coconut butter or expeller pressed coconut oil
2 tablespoons vanilla extract
1/2 teaspoon sea salt
METHOD:
1. Blend all ingredients until creamy and smooth.
2. Add water as needed to keep the mixture circulating through the blender.
3. Freeze, stirring occasionally until set, or follow your icecream maker instructions
This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated
Last month I was invited to participate in the blogging collective “Kwanzaa Culinarians“. Linking writers throughout the African diaspora it includes such heavyweights as Chef Bryant Terry, as well as known foodies like Sanura of “My Life Runs On Food“, ...
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Hello
Trini your website is amazing, all the colors and the recipes i´m seeing here are amazing, the recipes you post are great and delicious.
I´m Victoria Guzman, from Colombia i got a website called www.recipesdrinksandfood.com, and i like to exchange links and recipes with you your website is great and amazing.
thanks for your help
Regards
Victoria
Victoria Guzman’s last blog post..COLOMBIAN RECIPES – ANTIOQUEÑA RICE SOUP
Nice site Victoria, I’m really interested in Colombian food actually! Have added it t my RSS reader
Best wishes.
Hello
Trini your website is amazing, all the colors and the recipes i´m seeing here are amazing, the recipes you post are great and delicious.
I´m Victoria Guzman, from Colombia i got a website called www.recipesdrinksandfood.com, and i like to exchange links and recipes with you your website is great and amazing.
thanks for your help
Regards
Victoria
Victoria Guzman’s last blog post..COLOMBIAN RECIPES – ANTIOQUEÑA RICE SOUP
Nice site Victoria, I’m really interested in Colombian food actually! Have added it t my RSS reader
Best wishes.
Hi Sarina
thanks for stoping by, and thanks for your help and for your comments is greta to have a support as yours
thanks and regards
Victoria
Victoria Guzman’s last blog post..COLOMBIAN RECIPES – PUCHERO ANTIOQUEÑO
Hi Sarina
thanks for stoping by, and thanks for your help and for your comments is greta to have a support as yours
thanks and regards
Victoria
Victoria Guzman’s last blog post..COLOMBIAN RECIPES – PUCHERO ANTIOQUEÑO
this is amazing
this is the most interesting recipe for ice cream i have ever seen
and it actually looks healthy. sweetened with honey, no refined sugar! and with two excellent vegetable oils, coconut and cashew
how do u make coconut butter? i can make coconut oil…. but i onyl know how to make it by hand. i dont nkow how to get either product froma professional source…
unfortunately i dont know if i can obtain the main ingredient!
im hoping the mexican grocery stores or asian ones may have soursop/guanabana pulp frozen or canned
but i would also think that this recipe is worth ordering soem frozen pulp online!
this is amazing
this is the most interesting recipe for ice cream i have ever seen
and it actually looks healthy. sweetened with honey, no refined sugar! and with two excellent vegetable oils, coconut and cashew
how do u make coconut butter? i can make coconut oil…. but i onyl know how to make it by hand. i dont nkow how to get either product froma professional source…
unfortunately i dont know if i can obtain the main ingredient!
im hoping the mexican grocery stores or asian ones may have soursop/guanabana pulp frozen or canned
but i would also think that this recipe is worth ordering soem frozen pulp online!
Hi im curious, “add water as needed” …are you talking about the water in the recipe? or is this extra water?
Dear Mari – it is the water in the recipe. Sorry for any confusion
Hi im curious, “add water as needed” …are you talking about the water in the recipe? or is this extra water?
Dear Mari – it is the water in the recipe. Sorry for any confusion
Thanks alot!I’ll be trying this one out…but substituting the honey with golden syrup to make it vegan
brilliant!
Thanks alot!I’ll be trying this one out…but substituting the honey with golden syrup to make it vegan
brilliant!
Hi,
Had this icecream in ecuador last year! It was verry good!
I lve in Curacao, and we do have a lot of this fruit here, and I read that this fruit can even cure cancer cells.
Can a substitute coconut butter with coconut milk?
Thanks .
Vivian,
Curacao
Hi,
Had this icecream in ecuador last year! It was verry good!
I lve in Curacao, and we do have a lot of this fruit here, and I read that this fruit can even cure cancer cells.
Can a substitute coconut butter with coconut milk?
Thanks .
Vivian,
Curacao
I'm planning on making this today with minor changes. I will use coconut milk instead of water and agave instead of honey. Also, I plan on throwing a child-size handful of unsweetened shredded coconut. When the ice cream is almost done (in machine), I plan on throwing some chopped pistachios- hence opting out of the cashews or substituting. You can even pour 2 Tbsp to 1/4 cup of liquor of your choice….. yuymmmm!
Alicia-Delicia
I'm planning on making this today with minor changes. I will use coconut milk instead of water and agave instead of honey. Also, I plan on throwing a child-size handful of unsweetened shredded coconut. When the ice cream is almost done (in machine), I plan on throwing some chopped pistachios- hence opting out of the cashews or substituting. You can even pour 2 Tbsp to 1/4 cup of liquor of your choice….. yuymmmm!
Alicia-Delicia