Indulge in this creamy, no-churn Lychee Cherry Swirl Ice Cream, a perfect summer treat ready in just 20 minutes.
Naturally sweetened with fresh fruits and condensed milk, it’s rich in good fats from whipping cream and provides a light boost of protein.
Quick, effortless, and freezer-friendly, it’s ideal for satisfying dessert cravings or preparing ahead for gatherings.
Lychee Cherry Swirl Ice Cream
Equipment
- 1 Blender (for fruit puree)
- 1 Large Mixing Bowl (for whipping cream)
- 1 Hand Whisk or Electric Mixer (3–4 minutes whipping)
- 1 Saucepan (for cherry syrup)
- 1 Freezer-Friendly Container (for ice cream storage)
- 1 Fork (for swirling)
Ingredients
- 400 grams Whipping Cream Heavy Cream
- 200 grams Sweetened Condensed Milk
- 1 cup Lychees pitted
- 1 ½ cups Cherries pitted and destemmed
- ⅓ cup Sugar
- ¼ cup Water
Instructions
- Prepare Lychee Puree: Start by washing and pitting fresh lychees. Place the lychees into a high-speed blender and process until completely smooth, forming a vibrant, fragrant puree. The puree should have no chunks, as a smooth texture will blend seamlessly into the ice cream base. Set aside while you prepare the cream mixture.
- Whip Cream Base: In a large mixing bowl, pour whipping cream and sweetened condensed milk. Using either an electric mixer or a hand whisk, beat the mixture for 3–4 minutes until it becomes light, airy, and fluffy. You should see soft peaks forming when the whisk is lifted. This step ensures a creamy, smooth texture in the final ice cream.
- Combine Lychee Puree And Cream: Gently fold the prepared lychee puree into the whipped cream mixture. Use a spatula to carefully incorporate the puree, ensuring it is evenly distributed without deflating the airy cream. The mixture should turn slightly pinkish, giving it a soft, appealing color and a naturally fruity aroma.
- Initial Freeze: Transfer the combined lychee-cream mixture into a freezer-safe container. Cover the container with a lid or cling film to prevent ice crystals from forming. Place it in the freezer for about 1.5 hours. After this time, the mixture will be semi-frozen: the edges firmer than the center. This stage prepares the ice cream for the swirl layer.
- Prepare Cherry Swirl: While the ice cream chills, prepare the cherry topping. In a small saucepan, combine pitted and destemmed cherries, sugar, and water. Heat over medium flame until the mixture comes to a gentle boil. Reduce to low heat and simmer for 10 minutes, stirring occasionally. The cherries should break down, releasing their juices and forming a slightly thick syrup. Remove from heat and allow it to cool completely.
- Swirl Cherry Mixture: After 1.5 hours, remove the ice cream from the freezer. Using a spoon, place small dollops of the cooled cherry mixture over the surface of the semi-frozen ice cream. With a fork or skewer, gently swirl the cherries into the ice cream in a marbled pattern. Avoid mixing too vigorously—your goal is to create a visually appealing swirl without fully blending the cherry flavor into the base.
- Final Freeze: Cover the container again and return it to the freezer for overnight or at least 6–8 hours. This allows the ice cream to set completely, giving it a firm yet creamy texture. By freezing overnight, the flavors of lychee and cherry meld beautifully, creating a refreshing summer dessert.
- Serve Ice Cream: When ready to serve, remove the ice cream from the freezer. If needed, let it sit at room temperature for 5–7 minutes for easier scooping. Serve in bowls or cones, and optionally garnish with extra cherries or lychee pieces on top. The creamy base paired with the tart cherry swirl creates a perfectly balanced, refreshing dessert experience.
- Tips For Perfect Texture: For extra smoothness, ensure the cream is whipped to soft peaks before folding in the lychee puree. Swirling gently preserves the marble effect, giving your ice cream a professional, Instagram-worthy appearance. Using fresh or frozen cherries works equally well, but fresh fruit provides the brightest flavor.
Notes
- Use fresh lychees and cherries whenever possible for the brightest flavor and natural sweetness.
- Whip the cream until soft peaks form—overwhipping can make the texture grainy, while underwhipping will produce a runny ice cream.
- The cherry swirl can be made slightly thicker or thinner depending on your preference; reduce the syrup for a more concentrated flavor.
- Always let the cherry mixture cool completely before swirling to prevent melting the ice cream base.
- For an extra touch, garnish with chopped nuts, mint leaves, or additional fruit just before serving.
Chef’s Secrets: Tips For Perfect Ice Cream
To achieve a silky, luxurious texture, ensure the whipped cream is airy and well-mixed with the lychee puree without deflating it.
Using semi-frozen ice cream when adding the cherry swirl helps create a defined, beautiful marbled effect rather than blending it all together.
For a stronger fruit flavor, macerate cherries with a teaspoon of sugar beforehand.
Always use a wide, shallow container for freezing to allow faster, more even freezing and easier scooping.
Serving Suggestions: Creative Ways To Enjoy
This lychee cherry ice cream pairs beautifully with fresh berries, tropical fruits, or shortbread cookies.
Serve in elegant glass bowls for a dessert party or scoop into cones for a fun summer treat.
For adults, drizzle a touch of sparkling fruit syrup or liqueur over the ice cream.
It also works as a sophisticated dessert layer between sponge cake slices or alongside fruit tarts for an elevated presentation.
Storage Tips: Keeping Ice Cream Fresh
Store the ice cream in an airtight, freezer-safe container to prevent freezer burn.
For the best texture, keep it at the back of the freezer where the temperature is most consistent.
Homemade ice cream is best enjoyed within 1–2 weeks; over time, it may develop ice crystals, but stirring gently after thawing for a few minutes can restore some creaminess.
If using leftovers, scoop quickly to maintain the swirl effect.
Frequently Asked Questions
1. Can I make this ice cream without condensed milk?
Yes, but condensed milk provides both sweetness and creaminess, stabilizing the ice cream. You can substitute with coconut cream and honey or another sweetener, but the texture may be slightly softer.
2. Can I use frozen lychees or cherries?
Absolutely! Frozen fruits work well; just thaw and drain excess water to avoid a watery ice cream base. Frozen cherries may require a slightly longer simmer to reach a syrupy consistency.
3. How can I make this recipe vegan?
Replace the whipping cream with full-fat coconut cream and use a plant-based condensed milk alternative. The texture will remain creamy, and the flavor will have a subtle coconut undertone.
4. Do I need to churn this ice cream?
No churn is required. Whipping the cream properly and swirling in the fruit mixture creates a creamy, scoopable texture without an ice cream maker. Stirring gently after initial freezing helps maintain smoothness.
5. Can I prepare this in advance for parties?
Yes, this ice cream is perfect for make-ahead desserts. Prepare the base and cherry swirl in advance, swirl, and freeze overnight. Garnish just before serving for a fresh, vibrant look and flavor.
