RECIPE - Soursop Ice Cream (Sorvete de Graviola)

One of the most popular, and delicious, ways to enjoy the aromatic and complex flavor of the fruit called soursop (graviola in Portuguese) is in the form of ice cream. It's the perfect refresher on a hot, tropical day and in most ice cream shops (sorvetarias) here in Brazil graviola is one of the best-selling flavors.

Although fresh graviola is extremely perishable and isn't available fresh outside the tropics, in many areas of North America and Europe you can find frozen pulp in Latin American and Asian markets.

This recipe for soursop ice cream was created with frozen pulp in mind and is easy to make in home ice cream makers. Try serving it to guests without telling them what the flavor is. They'll never be able to guess it I would imagine, but the rich flavor will turn them all soursop ice cream fanatics.

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RECIPE - Soursop Ice Cream (Sorvete de Graviola)

1 lb (400 gr) frozen natural soursop pulp, unthawed
1/2 cup (125 ml) cold water
1 Tbsp. cornstarch
2 cups whole-fat unflavored yogurt
1 cup demerara sugar
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Dissolve the cornstarch in the cold water, then heat in a saucepan over medium heat until the mixture thickens. Remove from heat and let cool slightly.

Pour the cornstarch/water mixture into a blender, then add all the remaining ingredients. Blend at medium-high speed until the mixture is completely homogenous.

Pour the blender mixture into any type of ice-cream maker and process according to directions. Keep frozen until ready to serve.

For a more flavorful ice cream, remove from the freezer about 15 minutes before serving.


Recipe translated and adapted from Vila do Artesão.