Ninja Creami Lychee Ice Cream Recipe
This creamy lychee ice cream, made with just 4 ingredients using Ninja Creami, promises a delightful tropical twist in every scoop. Enjoy the exotic sweetness of lychee in this easy homemade treat!
Servings: 4 people
Calories: 121kcal
Equipment
- 1 Ninja Creami Ice Cream Maker
- 1 Blender
- 1 Ninja Creami Container Pint
Ingredients
- 1 cup Lychee Fruit peeled and seeds removed
- ¼ cup Condensed Milk
- 1 cup Milk: I used soy milk Any type of milk or milk alternative can be used, such as oat milk, or cow's milk, depending on your dietary preferences.
- 1 tablespoon agave syrup Any sweetener of you choice such as honey, maple syrup, coconut sugar, stevia, monk fruit or regular sugar.
Instructions
- In a blender, combine lychee fruit, condensed milk and soy milk. Blend until smooth. Pour the blended mixture into a Ninja Creami pint container, making sure it does not exceed the max fill line.
- Place the pint container in the freezer and freeze for at least 18-24 hours. After freezing, remove the pint container from the freezer and place it into the Ninja Creami machine. Attach the pint holder lid and lock it into place. Select the "Lite Ice Cream" setting and let the Ninja Creami process the mixture.
- Scoop the lychee ice cream into bowls and top with your favorite toppings, such toasted shredded coconut flakes.
Notes
- When using fresh lychee, be sure to remove any dark brown bits of the seed that might cling to the flesh.
- If you want a chunkier mix-ins, you can mix them by hand.
- If the mixture is crumbly after the first spin, select the "Respin" function and process again until you achieve a creamy consistency.
- The calorie count provided is an estimate and may vary depending on the specific ingredients and brands used.
Nutrition
Calories: 121kcal | Carbohydrates: 28.2g | Protein: 1.5g | Fat: 1.1g | Saturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 21mg | Potassium: 53mg | Fiber: 1.3g | Sugar: 22.3g | Calcium: 27mg
