Ginger Ice-Cream With Minted Lychees
- Ready In:
- 2hrs
- Ingredients:
- 4
- Serves:
-
8
ingredients
- 1 (2 liter) carton vanilla ice cream, softened
- 1 (125 g) packet glace ginger, chopped
- 3 (567 g) cans lychees, in syrup
- 1⁄2 cup shredded of fresh mint
directions
- Combine the ice-cream and ginger in a large bowl. Transfer to an 11 x 21cm (base measurement) loaf pan and cover with foil. Place in the freezer for 2 hours or until firm.
- Meanwhile, combine the lychees and mint in a large bowl. Cover with plastic wrap and place in the fridge to macerate.
- Turn the ice-cream out onto a clean work surface and cut into thick slices.
- Divide the slices among serving plates and top with minted lychees to serve.
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RECIPE SUBMITTED BY
Terese
Australia