Transport yourself to a tropical paradise with these incredibly creamy and refreshing Soursop Cream Popsicles. Soursop, also known as graviola, is a tropical fruit with a unique flavor that combines hints of strawberry, pineapple, and citrus with creamy undertones reminiscent of coconut and banana. These frozen treats capture that exotic taste in a smooth, velvety popsicle that’s both indulgent and refreshing. The natural sweetness of soursop pairs beautifully with rich cream, creating a dessert that feels luxurious but is surprisingly simple to make. Perfect for hot summer days, these popsicles offer a taste of the tropics right from your own freezer, and they’re sure to impress anyone who tries them.
Serving Quantity: Makes 8-10 popsicles
What You Need
- 2 cups fresh soursop pulp (or 1 can soursop pulp, about 14 oz)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 2 tablespoons sweetened condensed milk
- 1 tablespoon fresh lime juice
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Popsicle molds and wooden sticks
Preparing Fresh Soursop
If you’re using fresh soursop, choose a fruit that gives slightly when pressed and has a sweet, fragrant aroma. The skin should be dark green and may have some soft spots, which indicates ripeness. Cut the fruit in half lengthwise and scoop out the white, creamy flesh with a spoon.
Remove all the black seeds as you work – they’re quite large and easy to spot. Fresh soursop pulp should be soft and creamy, almost custard-like in texture. If your soursop seems fibrous, you can strain the pulp through a fine mesh sieve to get a smoother consistency.
Creating the Perfect Base
In a large mixing bowl, mash the soursop pulp with a fork until it’s relatively smooth, leaving just a few small chunks for texture. The natural creaminess of soursop means you don’t need to blend it completely smooth unless you prefer that consistency.
Add the sugar to the mashed soursop and stir well. Let this mixture sit for about 5 minutes to allow the sugar to dissolve and the flavors to meld together. The fruit’s natural juices will help dissolve the sugar completely.
Mixing the Cream Components
In a separate bowl, whisk together the heavy cream, whole milk, and sweetened condensed milk until smooth. The sweetened condensed milk adds extra richness and helps prevent ice crystals from forming in your finished popsicles.
Add the vanilla extract, lime juice, and a pinch of salt to the cream mixture. The lime juice brightens the tropical flavor and helps balance the richness, while the salt enhances all the other flavors.
Combining for Creamy Perfection
Pour the cream mixture into the bowl with the sweetened soursop pulp. Stir gently but thoroughly until everything is well combined. The mixture should be smooth and creamy with a pale green color from the soursop.
Taste the mixture at this point and adjust sweetness if needed. Soursop can vary in sweetness depending on ripeness, so you might want to add an extra tablespoon of sugar if your fruit is particularly tart.
Filling Your Molds
Pour the mixture into your popsicle molds, leaving about 1/4 inch of space at the top to allow for expansion when freezing. Tap the molds gently on the counter to remove any air bubbles that might create holes in your finished popsicles.
If you don’t have traditional popsicle molds, you can use small paper cups or ice cube trays. Just cover with aluminum foil and insert wooden sticks through the foil when the mixture is partially frozen.
The First Freeze
Place the filled molds in the freezer for about 45 minutes to 1 hour, until the mixture is slushy but not completely frozen. This is the perfect time to insert your wooden sticks – they’ll stand up straight and stay centered in the partially frozen mixture.
Make sure your freezer is set to its coldest setting for the best results. The faster your popsicles freeze, the smaller the ice crystals will be, resulting in a creamier texture.
Complete Freezing Process
After inserting the sticks, return the molds to the freezer for at least 4 hours, or preferably overnight. The cream content means these popsicles need a bit longer to freeze completely than water-based ones, but the wait is worth it for that incredibly smooth texture.
Don’t try to remove them too early – partially frozen cream popsicles can be messy and won’t hold their shape properly.
Removing and Serving
To remove the popsicles from their molds, run warm water over the outside of the molds for 10-15 seconds. This slightly melts the outer layer, making them easy to slide out without breaking.
Gently wiggle and pull the popsicles out by their sticks. If they’re stubborn, run a little more warm water over the molds, but be careful not to melt them too much.
Storage Tips
Once removed from the molds, you can store the popsicles in freezer bags or wrap them individually in parchment paper. They’ll keep in the freezer for up to two months, though they’re best enjoyed within the first few weeks for optimal flavor and texture.
If you’re planning to store them for more than a few days, wrap each popsicle individually to prevent freezer burn and to keep them from absorbing other freezer odors.
Variations and Tips
For an even richer version, replace some of the milk with more heavy cream. For a lighter option, you can substitute some of the cream with coconut milk, which complements the tropical flavor beautifully.
If you can’t find fresh soursop, canned soursop pulp works perfectly and is available at most Latin American grocery stores. You can also experiment with adding small pieces of other tropical fruits like mango or passion fruit for extra flavor and texture.
Some people like to add a tablespoon of rum or coconut rum to the mixture for an adult version, but make sure to add it after the mixture has cooled to prevent the alcohol from interfering with the freezing process.
