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Lychee Ice Cream Recipe

Creamy Lychee Ice Cream Recipe: A Tropical Delight at Home

This Easy 4-Ingredient Lychee Ice Cream Recipe captures the essence of tropical bliss in a creamy dessert, perfect for warm days.
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Prep Time 10 minutes
Freezing Time 24 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 1 cup Lychee Fruit Peeled and pitted; fresh, canned, or frozen
  • 1 can Condensed Milk Can substitute with coconut cream
  • 1 cup Soy Milk Can swap with oat milk or regular milk
  • 1/4 cup Agave Syrup Alternatives include honey or maple syrup

Equipment

  • Ninja Creami

Method
 

Preparation
  1. Prepare lychee fruit by peeling and pitting about a cup. Blend lychees with condensed milk and soy milk on high until smooth, about 1–2 minutes.
  2. Pour the blended mixture into a Ninja Creami pint container, ensuring to not exceed the fill line, and secure the lid.
  3. Freeze for at least 18–24 hours to achieve the desired texture.
  4. Remove from freezer, insert into Ninja Creami machine, and process on ‘Lite Ice Cream’ setting for 2–3 minutes until creamy.
  5. Scoop into bowls for serving and garnish with toasted coconut or fresh lychee slices.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 3gSodium: 150mgPotassium: 200mgFiber: 1gSugar: 30gVitamin C: 15mgCalcium: 10mgIron: 2mg

Notes

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 5-10 minutes before scooping if too hard.

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