Annona muricata, also known as soursop, is a member of the Annonaceae family and has a long history of traditional uses. It is an evergreen plant that grows in tropical and subtropical regions of the world, primarily in Africa, South America, and Southeast Asia. The A. muricata plant's miraculous nature is a boon to mankind, and it has been widely used in folk medicine. A. muricata preparations on the market include candies, syrups, beverages, ice creams, and shakes. Several studies have concluded that the plant contains over 212 chemical constituents, such as acetogenins, alkaloids, and phenols. The plant has antibacterial, antiviral, antifungal, antitumor, anthelminthic, analgesic, antiarthritic, hypotensive, anti-inflammatory, and immune-enhancing effects, as well as anti-diabetic activity. Although some toxicities have been reported, the extract of A. muricata is effective and safe. This study aims to formulate and evaluate a herbal antilice cream containing the ethanolic extract of Annona muricata (leaves). Soursop leaves were blended and the extract was obtained by a maceration process. Then, a cream was obtained using the slab technique or an extemporaneous method. The antilice cream was optimized by preparing three formulations (F1, F2, F3) using different concentrations of the extract and ingredients. The formulation wasevaluated for various parameters, like physical appearance, irritancy, pH, viscosity, spreadability, washability, greasiness, and antilice activity .