Soursop Sherbet

An easy and cheap, tropical soursop ice cream.

Prep Time:
10 mins
Additional Time:
9 hrs
Total Time:
9 hrs 10 mins
4 servings


  • 2 soursop fruit, peeled and cut into chunks

  • 2 tablespoons evaporated milk, or more as needed

  • 1 tablespoon white sugar

  • ½ teaspoon vanilla extract

  • ¼ teaspoon lime juice

  • 1 pinch salt


  1. Freeze soursop chunks in a covered container, 8 hours or overnight.

  2. Transfer fruit to a blender with 2 tablespoons evaporated milk, sugar, vanilla extract, lime juice, and salt. Pulse until creamy, adding more evaporated milk if needed.

  3. Transfer to a lidded container and freeze for 1 hour more.

Cook's Note:

You can use almond milk instead of evaporated milk.

Nutrition Facts (per serving)

231 Calories
2g Fat
57g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 231
% Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Cholesterol 2mg 1%
Sodium 92mg 4%
Total Carbohydrate 57g 21%
Dietary Fiber 10g 37%
Total Sugars 4g
Protein 4g
Vitamin C 65mg 323%
Calcium 66mg 5%
Iron 2mg 11%
Potassium 896mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love