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Lychee Ice Cream Recipe

Creamy Lychee Ice Cream Recipe for a Tropical Escape

Indulge in this delightful 4-Ingredient Lychee Ice Cream Recipe, a refreshing treat perfect for warm afternoons.
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Prep Time 10 minutes
Freezing Time 24 minutes
Total Time 34 minutes
Servings: 4 scoops
Course: Dessert
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Lychee Ice Cream Ingredients
  • 2 cups peeled lychee fruit Ensure seeds are removed for the best flavor.
  • 1 can condensed milk Adds rich creaminess; no substitutions recommended.
  • 1 cup milk Soy milk suggested, or any preferred milk.
  • 1/4 cup agave syrup Can swap with honey or maple syrup if preferred.

Equipment

  • blender
  • Ninja Creami
  • pint container

Method
 

Step-by-Step Instructions for Lychee Ice Cream Recipe
  1. In a blender, combine the peeled lychee fruit, condensed milk, and soy or your preferred milk. Blend on high until smooth for about 1–2 minutes.
  2. Pour the blended lychee mixture into a Ninja Creami pint container, smoothing the top to ensure even freezing.
  3. Place the filled container flat in the freezer and let it freeze for at least 18 to 24 hours.
  4. After freezing, process in the Ninja Creami on the 'Lite Ice Cream' setting for 1–2 minutes.
  5. Scoop the lychee ice cream into bowls and garnish with toasted coconut flakes or additional lychee slices.

Nutrition

Serving: 1scoopCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 30mgCalcium: 10mg

Notes

For optimal texture, avoid opening the freezer frequently while the mixture sets. Store in an airtight container in the freezer for best flavor and texture.

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