Vietnamese · Dessert
Vietnamese Soursop Ice Cream
A Vietnamese-style no-churn ice cream built on the musky, tropical sweetness of soursop (mãng cầu xiêm), balanced with coconut milk and a lift of lime, folded with whipped cream for a soft, scoopable texture without an ice cream machine.
$1
20 minsPrep
0 minsCook
380 minsTotal
EasyLevel
Nutrition per serving
296Calories
3.3gProtein
23.8gFat
17.7gCarbs
16.9gSugar
0.1gFiber
148mgSodium
54mgChol
16.3gSat Fat
202mgPotassium
104mgCalcium
0.5mgIron
0.2mcgVitamin B12
3.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Saigon Beer
local
Vietnamese Iced Coffee with Condensed Milk
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Peel and deseed fresh soursop (guanabana), then press the fibrous pulp through a sieve to yield about 90g of smooth puree, discarding the black seeds and stringy fibre.
2
In a bowl, whisk together the soursop puree, coconut milk, condensed milk, lime juice, vanilla extract and salt until fully combined.
3
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
4
Gently fold the whipped cream into the soursop mixture in three additions, keeping as much air in the mixture as possible.
5
Pour the mixture into a small freezer-safe tub, cover with a layer of parchment pressed to the surface, then seal with a lid.
6
Freeze for at least 6 hours or until firm, stirring once with a fork after the first hour to break up any ice crystals forming at the edges.
7
Scoop into chilled bowls to serve, about two scoops per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 50g50g Coconut Milk, full-fat, chilled
- 55g55g Condensed Milk
- 65g65g Heavy Cream, whipped to soft peaks
- 5g5g Papaya
- 4g4g Lime Juice, freshly squeezed
- 2g2g Vanilla Extract
- 0.5g0.5g Salt
