Ice Cream Sundays - Soursop Iced Lollies

You know it’s summer when on Sunday morning…

  • you are awoken by the sounds and smells of skunks fighting in your back yard.
  • you can hear the momma bird and baby birds chirping RIGHT NEXT to your open window at 5AM
  • you are rudely awoken by the sound of your neighbour’s lawn mower at 7:30am
  • your neighbour’s kids are out playing in the backyard at 8am with their friends from an overnight sleepover
  • your dog is awoken by all of the same sounds and thinks it’s time to go for WALKIES

]I’m salvaging the early start to my day and calling today Ice Cream Sunday. From now until the end of August I'm going to try and make a sweet iced treat that says summer to me. 

The first treat i'm sharing today is Soursop Iced Lollies.

Iced lollies are known here as popsicles, and Soursop is a tropical fruit that's in the same family as papaya. It can be found in the many parts of the world and is known by many different names – guanábana, graviola, evo, corossol, anona, soursop to name a few.

Soursop Ice Cream Recipe ©

The pulp from this fruit yields a creamy juice that some say tastes like a blend of strawberry and pineapple, with citrus flavour notes, but I find tastes a bit more like coconut.  

Soursop Iced Lollies ©


Soursop Iced Lollies ©

I found a recipe for soursop ice cream in grandma Olive’s cookbook, adapted it and voila I had the iced lollies of my childhood – as rich and glorious as I remember. 

Soursop Iced Lollies ©

Maybe next Sunday morning I'll drive my car around the neighbour blasting music and shouting  - Soursop Ice Lollies for sale - at 6am of course.

Ice Cream Sundays - Soursop Iced Lollies

yield: 10 Servings  prep time: 30 minute(s)
cook time: 0 minute(s)  total time: 30 minute(s)


4 tablespoons
Custard Powder
2 tablespoons
4 cups
Soursop Juice
2 cups
Evaporated Milk (Heavy Cream or Half and Half can also be used)
1 can
Condensed Milk Sweetened
2 teaspoons
Vanilla Extract


1. Pull the skin off the ripe soursop. Discard along with the center vein. Then remove the seeds from the pulp

2. Puree the soursop in batches in a blender with enough water to cover the pulp and encourage the further breakdown of the fruit.

3. Once all of the fruit is pureed, squeeze the liquid from the puree by either squeezing it through cheesecloth or through a strainer. Once this is complete discard the pulp and set aside.

4. In a saucepan, put one cup of soursop juice, 2 cups of evaporated milk, custard powder, cornstarch and sugar and bring to a boil. Whisk mixture frequently to prevent clumping. You’ll know the mixture is thick enough when it easily coats the back of a spoon.

5. Once thick, remove from the heat and set aside. Then add the custard mixture to the remaining ingredients and mix until all of the ingredients are combined. You may want to add additional sugar or condensed milk until you get the sweetness you desire.

7. Strain the mixture once more then add it to the popsicle mold and freeze until complete.



Robyn's picture

Drive by my condo! I'll come out and get one! I love how you're going to do a Iced Lollie series on Sundays!!!
Steprhype's picture

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