Recipe - soursop ice cream (sorvete de graviola)

2 servings
15 min
10 min
Very Easy


Number of serving: 2
1 lb (400 g) frozen natural soursop pulp, unthawed

1/2 cup (125 ml) cold water

1 tablepsoon . cornstarch

2 cups whole-fat unflavored yogurt

1 cup demerara sugar


  • 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.


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