2-Ingredient Soursop Sorbet
This incredibly simple 2-ingredient soursop sorbet delivers a naturally sweet and tangy tropical treat that's entirely dairy-free. With just frozen soursop pulp and rich coconut cream, it whips up into a refreshing dessert in minutes.
For 4 servings
If using fresh soursop, peel, deseed, and process into pulp. Spread the soursop pulp evenly onto a parchment-lined baking sheet. Ensure it's in a single layer to freeze quickly and prevent clumping. Freeze for at least 2-3 hours, or until completely solid. If using pre-packaged frozen pulp, skip this step.
Once the soursop pulp is completely frozen solid, break it into smaller chunks. Transfer these chunks to a high-speed blender or a powerful food processor.
Add the full-fat coconut cream to the blender. Start blending on low speed, gradually increasing to high. Use the tamper if your blender has one, or stop frequently to scrape down the sides of the blender with a spatula.
Continue blending until the mixture is completely smooth and creamy, resembling soft-serve ice cream. This may take 2-5 minutes, depending on your blender's power. Be patient; it will go from crumbly to smooth.
Serve immediately for a soft, 'nice cream' consistency, perfect for enjoying right away.
For a firmer, scoopable sorbet, transfer the mixture to an airtight freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals from forming, then cover tightly.
Freeze for an additional 1-2 hours to achieve a firmer texture suitable for scooping with an ice cream scoop.
If the sorbet has been frozen for longer than 2 hours and is too hard, allow it to sit at room temperature for 10-15 minutes before attempting to scoop to soften slightly.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use Ripe Soursop: If starting with fresh soursop, ensure it's very ripe for maximum sweetness and flavor. It should yield slightly to pressure when gently squeezed.
- 2High-Speed Blender is Key: A powerful blender or food processor is essential for achieving a smooth, creamy texture without over-processing and melting the sorbet. Less powerful blenders may require more scraping and patience.
- 3Don't Over-Blend: Blend just until smooth. Over-blending can generate heat and melt the sorbet, leading to a more icy, less creamy result once refrozen.
- 4Adjust Sweetness (Optional): While often sweet enough, if your soursop isn't very sweet, you can add a tablespoon of maple syrup or agave nectar during the blending process.
Adapt it for your goals.
Tropical Medley Sorbet
Blend in 1/2 cup of frozen mango chunks or pineapple chunks along with the soursop for an even more complex tropical flavor profile.
Soursop & Mint SorbetSoursop & Mint Sorbet
Add a small handful of fresh mint leaves (about 1/4 cup) to the blender for a refreshing herbaceous note that complements the soursop beautifully.
Creamier Soursop Ice CreamCreamier Soursop Ice Cream
For an even richer, ice cream-like texture, replace half of the coconut cream with full-fat canned coconut milk (the thick cream from the top of the can) or add 1-2 tablespoons of cashew butter during blending.
Why this is on our healthy list.
Rich in Vitamin C
Soursop is an excellent source of Vitamin C, a powerful antioxidant that supports immune function, aids in collagen production, and promotes overall skin health.
Digestive Health
The natural fiber content in soursop aids in digestion, helps regulate bowel movements, and can contribute to a healthy gut microbiome.
Antioxidant Properties
Soursop contains various antioxidants, including acetogenins, which may help protect cells from damage caused by free radicals and reduce oxidative stress in the body.
Frequently asked questions
Yes, but you'll need to freeze the fresh soursop pulp first. Peel, deseed, and then freeze the pulp in chunks for at least 3-4 hours until solid before blending, as outlined in the first instruction step.
