Here’s a delicate and refreshing Lychee Ice Cream recipe, perfect for warm days when you crave something floral, fruity, and light:
Lychee Ice Cream Recipe
Servings: 6–8
Time: 4–6 hours (including chilling and freezing)
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/3 cup sugar (adjust to taste)
- 1 ½ cups lychee pulp (from canned or fresh, blended)
- 1 tsp lime juice (optional, to brighten flavor)
- 1/2 tsp rose water (optional, enhances floral notes)
- Pinch of salt
Instructions
- Prepare Lychee Puree
If using canned lychees, drain and blend until smooth. If using fresh, peel, deseed, and blend the flesh into a purée. You should end up with about 1½ cups of pulp. - Make the Ice Cream Base
In a large bowl, whisk together the milk, sugar, and sweetened condensed milk until the sugar dissolves. - Add Lychee and Flavorings
Stir in the lychee purée, heavy cream, lime juice (if using), rose water (optional for floral boost), and a pinch of salt. Mix until well combined. - Chill the Mixture
Cover and refrigerate for 4–6 hours or overnight for best results. - Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, about 20–30 minutes, until thick and creamy. - Freeze to Set
Transfer to an airtight container and freeze for at least 4 hours or until firm. - Serve
Let soften for a few minutes before scooping. Garnish with fresh lychee, mint, or a few rose petals for an elegant touch.
This Lychee Ice Cream is a perfect balance of sweet and airy with a naturally exotic taste. Want a vegan or dairy-free version too?
