Lychee Cherry Swirl Ice Cream
A luscious, eggless ice cream featuring sweet lychee and tart cherries swirled together for a creamy, no-churn summer dessert. Ready in 20 minutes with just a few ingredients, it’s freezer-friendly, naturally fruity, and perfect for quick indulgence or entertaining guests.
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.
