Serves: 1-2

HOME-MADE GUYABANO ICE CREAM

Learn how to make creamy soursop (guyabano) ice cream using the Ninja CREAMi. A quick tropical dessert recipe with minimal ingredients.

Recipe by

Ninja Kitchen

Recipe compatible with:

2 cups fresh or frozen guyabano pulp (remove seeds and fibers)
3 tbsp sugar (adjust to taste)
1 cup evaporated milk (or substitute with coconut milk for a dairy-free option)

Optional: 1 tsp vanilla extract

Fill your Ninja CREAMi pint container about ¾ full with guyabano pulp and juice.
Add sugar and pour evaporated milk up to the max fill line.
Mix well, cover, and freeze for 24 hours.
Place the pint in the Ninja CREAMi and process on the Ice Cream setting.
Spin 2–3 times, depending on how creamy you want it.
Serve immediately or refreeze for a firmer texture.

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