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Lychee Ice cream featured image.

Lychee Ice Cream (No Churn)

Tanvi Srivastava
Lychee ice cream with rose is an eggless, no churn delightful dessert offering a fusion of floral & fruity lychee tropical flavor.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 8 hours 20 minutes
Course Dessert
Cuisine American, Asian
Servings 8
Calories 351 kcal

Ingredients
  

  • 2 cup lychee peeled and de seeded or 19 oz canned lychees
  • 14 oz sweetened condensed milk
  • 1.5 cup heavy cream
  • ½ cup whole milk
  • ½ tablespoon rose water

Instructions
 

  • With clean hands, peel the fresh lychees. Separate the translucent flesh and discard the inner seed. If using canned lychees, drain them over a colander. We wont use the canned liquid. 
  • Add the lychee meat to a small blender jar. Add milk and half of the condensed milk quantity. Blend to a fine paste. 
  • In a large bowl, add the heavy cream and using a hand mixer, whip it slightly. We are not looking for any peaks but want it to get little thick and fluffy. 
  • Add the remaining condensed milk, the lychee paste and rose water to the heavy cream. You could add some dried rose petals if you wish. Beat for another couple minutes or so to combine everything nicely. It will have a pouring consistency. 
  • Pour into a container or a freezer safe glass dish. Level using a spatula. Before sealing the container, press a piece of plastic wrap directly onto the surface of the ice cream. This helps minimize the formation of ice crystals and maintain a smoother texture.
  • Freeze for 8-10 hours, I usually leave it overnight in the freezer. 
  • Scoop and enjoy! You could garnish with fresh lychee pieces, rose petals, or a drizzle of honey for an extra touch of sweetness.

Notes

    • Choose the freshest, ripest sweet lychees for making ice cream.
    • Add coarsely chopped lychee to the ice cream base if you desire.
    • The same recipe can be made in an ice cream maker. Add the creamy base to your machine and follow manufacture's direction.
    • If possible, give the ice cream mixture a stir every 30 minutes for the first few hours of freezing. This helps prevent large ice crystals from forming and promotes a smoother texture
How to store home made ice cream?
Store the ice cream in an airtight container with a tight-fitting lid. Ensure the container is tightly sealed to prevent any air from entering.This will prevent freezer burns and keep the texture and flavor of ice cream fresh.
Can I adjust the ratio of milk & heavy cream in this recipe?
Yes you can. Keep in mind that the more milk you use, the ice cream tends to be icy because milk has high moisture content as compared to heavy cream
 

Nutrition

Calories: 351kcalCarbohydrates: 37gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 69mgSodium: 81mgPotassium: 331mgFiber: 1gSugar: 36gVitamin A: 813IUVitamin C: 36mgCalcium: 191mgIron: 0.3mg
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