Cherimoya Ice Cream

2 servings
15 minutes cook time
Cherimoya Ice Cream

Once again the amazing Zuzu has delivered, and this time with a super simple, make without an ice-cream maker, cherimoya ICE CREAM (yes ice cream people) recipe.  If this isn't the perfect thing to try on these hotter, crazy days, don't know what is.


  • 3 14-ounce cans coconut cream leave it overnight in the fridge.
  • 2 ripe cherimoya skin and pits removed.
  • 1/2 cup unsweetened almond or soy milk.
  • 1/2 cup maple pure syrup.
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp kosher or Himalayan salt
  • 1 tsp grated lemon zest.



  1. Place a large mixing bowl in the freezer to chill for 20 minutes.
  2. Scoop out the coconut cream from the cans of coconut cream. Place in a chilled mixing bowl. Using a mixer, whip until creamy and smooth. Then add vanilla, maple syrup, almond milk, and cinnamon, lemon zest, salt, and nutmeg. Whip until fully incorporated.
  3. In a separate bowl, purée cherimoya flesh. Then add the puréed cherimoya to the whipped coconut cream by slowly folding the purée into the mixture.
  4. Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then with foil to help freeze.
  5. Freeze overnight for firmer ice cream.
  6. Set out for at least 20 minutes prior to scooping, and use a scoop that that was warmed in hot water to scoop out.
  7. Store in the freezer for up 5 days.



Recipe and photos designed exclusively for by Zuzu from

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