Step 1

Add the seedless pulp to the blender and the water and puree for a minute or two.

Step 2

In a large enough bowl, beat the heavy cream with a hand mixer for about 10 minutes until the cream is stiff.

Step 3

In another mixing bowl, add the condensed milk and carefully fold in the whipped cream.

Step 4

Add the soursop pulp, lime juice, vanilla extract, cinnamon powder, salt, and incorporate well. Careful not to over mix.

Step 5

Pour the mixture into a freezer-safe container, cover and leave to freeze for at least 8 hours.