Lychee Ice Cream

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My easy lychee ice cream recipe is a refreshing and dreamy combination of creamy texture and fruity flavor with a hint of sweet floral notes. Not only that, my version of this lychee dessert can be made with or without an ice cream maker. Made with just five ingredients, it’s ideal for anyone looking for a homemade, sweet, indulgent treat!

There’s nothing quite like homemade ice cream, and my creamy lychee ice cream is the perfect feel-good treat! It’s light and refreshing, with plenty of sweetness and no additives. I love making this recipe at home so I know exactly what’s in it.

If you didn’t know, lychee is a tropical fruit commonly used in Chinese recipes. You might have seen it in cans or sold as lychee jelly or lychee syrup. It’s an interesting looking fruit with a sweet juicy taste with subtle floral notes. It’s like a mix of pear, strawberry, grape, rose, and a hint of citrus.

Also commonly referred to as litchi ice cream, my recipe combines these lovely flavors with the creamy sweetness of condensed milk and heavy cream, letting the natural lychee flavor shine through.

My family loves making this treat together and enjoying a bowl for a special dessert. Plus, I have added notes so you can easily make a non-dairy, vegan option too!

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🥘 Ingredients

My homemade ice cream recipe calls for just a few simple ingredients that you may already have on hand. The star ingredient is, of course, the lychee fruit which can be canned or fresh. You can scroll down to the recipe card for the exact measurements and nutritional information.

Canned Lychees: Originally from China, lychees grow on trees and have a pink outer shell with sweet white flesh. I typically find canned lychees at places like Amazon, Walmart, Whole Foods, or Asian grocery stores. My recipe also works with fresh lychee. 

Condensed Milk: The condensed milk adds sweetness and makes for a more indulgent dessert. For less sugar, look for an unsweetened option. If you want to make my litchi ice cream recipe vegan, you can swap the condensed milk for condensed coconut milk.

Heavy Cream: Both heavy cream and heavy whipping cream will work, with heavy cream creating the creamiest, thickest texture. For a non-dairy, vegan option, use coconut cream.

Full Fat Milk: You can use various milks for this recipe. I used whole milk because I think it offers the creamiest results, but plant-based alternatives work well too. Try coconut, almond, or cashew milk. When choosing a plant-based milk, go for unsweetened options with minimal ingredients, avoiding additives like guar gum.

Vanilla Extract: The vanilla flavor pairs perfectly with the lychee creating a classic and familiar taste that we all know and love. You can also use a vanilla bean by simply slicing the bean in half lengthwise and scraping out the seeds.

🔪 How To Make Lychee Ice Cream

My easy lychee gelato recipe only requires a few simple steps. Anyone can make this recipe with very little effort. Watch my video below to see the step-by-step process.

Freeze The Bowl: Before I begin, I freeze the ice cream machine bowl for at least 24 hours before starting. This recipe will not work unless the bowl is properly frozen.

Blend The Ingredients: First, I drain the canned lychees and then add all ingredients to a high speed blender and blend until desired my texture. A food processor will work too.

Transfer & Chill: Once blended, I transfer the lychee puree mixture into a mixing bowl, cover it, and then chill it in the fridge for at least 3 hours to intensify the flavors.

Pour Into Frozen Bowl: After the mixture has chilled, I pour the lychee mixture into the frozen bowl of the ice cream maker and follow the manufacturer’s directions.

Serve: When ready, I serve it immediately for a soft serve ice cream or transfer it to an airtight container and freeze it for at least 1 hour before serving it as a scoopable ice cream.

How To Make Ice Cream Without An Ice Cream Machine

If you don’t have an ice cream machine, you can still make this dessert by using the “freeze and stir” method! Here’s how you do it:

1. After the ice cream mixture has chilled, place it into an airtight container and into the freezer for 1 – 2 hours.
2. Remove and whisk to break up any ice crystals that may have formed.
3. Repeat this process several more times until you have thick frozen ice cream.
4. This process can take 5-6 hours.
5. As the ice cream becomes thicker you may need to place it into a high speed blender to break up ice crystals and to make it smoother.
6. If you use an ice cream machine, churning time will be about 40 min – 1 hour. But if you don’t have a machine, using the freezer/stirring method will take up to 6 hours. 

📖 Variations

Add Rose Flavor: I love to enhance the taste of lychee in ice cream by adding rose syrup or flavor. Top with dried rose petals for a beautiful floral finish.

Add Other Fruit: Mix in fresh raspberries along with the lychee for a tasty lychee raspberry ice cream. You can also try adding in strawberries or peaches as both would pair well with the lychees!

Make It Frozen Yogurt: It’s easy to turn my fruity ice cream recipe into a tangy treat by using yogurt instead of milk and cream.

Add Green Tea: Add some matcha powder to introduce a subtle green tea flavor. I think it pairs wonderfully with the fruity, tropical notes of the lychee.

Add Lemon: Create a lemonade-infused version by adding some lemon juice and lemon zest. I love making this in the summer!

Vegan Lychee Ice Cream: Make it vegan by substituting the condensed milk with condensed coconut milk, heavy cream with coconut cream, and regular milk with plant-based milk. This variation offers a creamy texture with a fresh lychee-coconut flavor.

Lychee Sorbet: You could also enjoy this as a sorbet by omitting the dairy and just using the fresh lychee! 

🍽 Serving Suggestions

My recipe is a delicious treat on its own, but it’s also incredible when paired with other sweet additions. Whether you’re looking to enhance its creamy texture, complement its fruity flavor, or create a more elaborate dessert, here are some of my favorites:

With Toppings: Add chopped lychee, fresh fruits, caramelized bananas, or chocolate syrup! A dollop of whipped cream, a sprinkle of chia seeds, or a drizzle of my strawberry simple syrup are some other yummy ideas.

With Cakes: Pair with a light, airy cake such as my sugar free angel food cake, sugar free chocolate cake, or my vegan pound cake.

In a Dessert Bowl: Create a dessert bowl with layers of textures and flavors. Start with a base of ice cream, add a layer of my low calorie granola or crushed nuts for crunch, and top with fresh fruits like kiwi, mango, or berries.

In a Float: Create a tropical float by adding a scoop of the ice cream to a glass of flavored sparkling water or soda!

In Waffles: Top these Nutella waffles or gluten free vegan waffles with a scoop of my ice cream and a sprinkle of powdered sugar for a special breakfast or dessert.

🧊 Storage Directions

To keep the ice cream fresh and delicious, I store it in an airtight container. It can last up to 3 months in the freezer. For convenience, I will sometimes also pre-portion the ice cream into smaller containers, making it easy to grab a single serving.

When you’re ready to serve, let the ice cream soften at room temperature for about 5 minutes before scooping and serving. This will ensure it’s perfectly scoopable and enhances the creamy texture.

If I end up with any leftover lychees from the recipe, I’ll store them in an airtight container in the refrigerator for up to 5 days.

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