It's just the right amount of sweet and creamy. Plus, it's a great vegan option.
All you need is one can of coconut milk and one can of lychee in syrup. The two cans should be the same size so that there will be more coconut milk than syrup once the fruit is removed.
Remove the lychee and save it for later. Mix the coconut milk and syrup together. Follow the instructions for your ice cream maker. If you don't have an ice cream maker, just put the mixture in a freezer safe container and let it freeze. Stir up the mixture every 40 minutes to an hour until fully frozen.
Dice up the lychee and store it in the fridge. Once the ice cream is finished, use it as a topping!
