3 Ingredients Vegan Lychee Coconut Ice Cream

3 Ingredients Vegan Lychee Coconut Ice Cream: super easy, delicious, no-churn ice cream made using full cream coconut milk, lychee (fresh/canned or frozen), and sweetener. A Perfect summer dessert. 

Creamy Vegan Lychee Coconut Ice Cream (No-Churn, 3 Ingredients)

Summer is here, and there’s no better way to beat the heat than with a refreshing scoop of homemade ice cream.

If you’re a fan of tropical flavors, you’re in for a treat as today, I’m sharing a recipe for a luscious Vegan Lychee Coconut Ice Cream or Vegan Litchi Coconut Ice Cream (we call Litchi in India).

The best part? It’s made with just three ingredients and requires no churning !!

This easy, no-churn ice cream is perfect for anyone looking for a dairy-free, vegan dessert that’s as delicious as it is simple to make.

Why You’ll Love This Recipe

1. Simple Ingredients: Only three ingredients are needed to create this creamy, flavorful ice cream.
2. No Ice Cream Maker Required: Skip the churn and still get a smooth, creamy ice cream.
3. Vegan and Dairy-Free: Perfect for those with dietary restrictions or anyone looking to enjoy a lighter, plant-based dessert.

 

Lychee is one of my Favorite summer fruit and we get tons of it in India, especially from Bihar, Dehradun, and a few more places.

So, when I recently saw this street cart selling fresh Dehradun lychee, I knew what I’d be making for a quick cooling dessert – the no-churn ice cream.

So, I bought almost 2 kgs of them and after consuming some of it, we kept the rest for our dessert.

3 Ingredients Lychee Coconut Ice Cream Ingredients: 

Let’s take a closer look at the three key ingredients you’ll need:

• Canned Coconut Milk: Full-fat coconut milk provides the rich, creamy base for this ice cream. Make sure to use the full-fat version for the best texture. If you use low-fat or fat-free coconut milk, the ice cream will not set properly and won’t be creamy. 

• Lychee Fruit: Lychee adds a unique, sweet, and slightly floral flavor that pairs beautifully with coconut. You can use fresh lychee, or canned or frozen lychees.

• Sweetener of Choice: I’m using ‘coconut sugar’ as I had some at home and it would go perfectly here. But any natural sweetener blends seamlessly into the mixture like regular sugar, maple syrup, honey (for non vegan option), monkfruit, etc.
•  

How to Make the Vegan Lychee Coconut Ice Cream: 

Making this Vegan Lychee Coconut Ice Cream is as easy as 1-2-3:

Step 1: Prepare the Ingredients

Coconut Milk:

Start by chilling the cans of coconut milk in the refrigerator for sometime. This helps the creaminess in coconut milk harden a little and when pulsed it can be nicely fluffed.

Lychee: 

* Using  Fresh Lychee: wash and clean the lychees. Remove the peel and it and keep the fresh or pulp aside.

* Lychee Pulp: you can use fresh, canned or frozen lychees.

* Using  Canned Lychees: taste the sugar level once mixed with coconut milk, as canned lychees are soaked in sugar syrup and extremely sweet.

Step 2: Blend

In a blender or food processor, add lychee pulp (whichever style you are using) and pulse to form a smooth paste.

Now, add coconut milk, and sweetener and blend until the mixture is completely smooth.

You should have a thick, creamy mixture with a lovely pale pink-cream  hue from the lychees.

Step 3: Freeze

Pour the blended mixture into a freezer-safe container or ice cream tin.

Cover with plastic wrap or foil or a lid and place in the freezer.

For best results, let the ice cream freeze for at least 4-6 hours, or until it is firm enough to scoop.

Tips for Perfect Vegan Litchi Coconut Ice Cream

* Chill Your Tools: For an extra creamy texture, chill your mixing bowl and blender blades before use.

* Avoid Ice Crystals: To minimize ice crystals, make sure to blend the mixture until it’s very smooth, and cover tightly before freezing. This step helps in preventing any moisture get into the tin.

* Mix-Ins and Toppings: Feel free to customize your ice cream with mix-ins like shredded coconut, chopped nuts, or even some extra lychee pieces.

Top with fresh fruit or a drizzle of coconut syrup for an extra treat.

Serving Suggestions

This Vegan Lychee Coconut Ice Cream is delightful on its own, but you can also serve it in a variety of creative ways:

• In a Cone: Scoop into your favorite vegan ice cream cone for a classic treat.

• Tropical Sundae: Top with fresh pineapple, toasted coconut, and a squeeze of lime juice for a tropical sundae.

• Lychee Float: Add a scoop to a glass of sparkling water or coconut soda for a refreshing lychee float.

Storage Tips

Store any leftover ice cream in an airtight container in the freezer.

It will keep well for up to two weeks.

Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.

This Vegan Lychee Coconut Ice Cream is a dream come true for those hot summer days. Whether you’re vegan, dairy-free, or just looking for a healthier ice cream option, this recipe is a must-try.

Give it a try, and let me know how you like it! Share your creations on social media and tag me so I can see your delicious vegan ice cream masterpieces. Enjoy!

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Yield: 4 Adults

3 Ingredients Vegan Lychee Coconut Ice Cream

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3 Ingredients Vegan Lychee Coconut Ice Cream: super easy, delicious, no-churn ice cream made using full cream coconut milk, lychee (fresh/canned or frozen), and sweetener. Perfect summer dessert.

Prep Time 15 minutes

Additional Time 4 hours

Total Time 4 hours 15 minutes

Ingredients

• 2 cans full cream coconut milk
• 1.5 cups fresh lychee pulp * check notes
• 4 tbsp coconut sugar * check notes

Decoration: OPTIONAL

• 1 tbsp coconut powder or desiccated coconut

Instructions

Prep Work:

I'm using fresh lychees but you can skip this step if using frozen lychee pulp or canned pitted lychee pulp:

• Take the fresh lychees and wash them in running water.
• Shake away any excess water and keep the lychees in a large platter.
• Peel each lychee cover and remove the pit (by either slitting the flesh with a knife or hands).
• Keep the peeled and pitted lychees in a large platter.

Making the 3 Ingredients Vegan Lychee Coconut Ice Cream:

1. Take a large blender jar or magic bullet and add the lychee flesh/pulp in a blender jar.
2. Blend to form a fine paste.
3. Pour the canned coconut milk, and coconut sugar (use sweetener of choice) in the same blender jar.
4. Pulse till everything is mixed evenly and smooth.
5. Transfer to a freezing bowl or ice-cream freezing tin.
6. Cover the bowl/tin or use foil to cover tightly (this helps to remove any chances of ice crystal).
7. Check after 4 hours as the ice cream would set by then.
8. You can freeze for longer for a hard texture, we like soft serve texture, so we removed after 4-5 hours.

Serving the Lychee Coconut Ice Cream:

• Take tall serving bowls or dessert bowls.
• Take 2-3 scoops of ice cream and place in a bowl.
• Add coconut powder on top (optional).
• Serve and Enjoy Chilled

Notes

* Lychee Pulp: you can use fresh, canned or frozen lychees.

If Using Canned Lychees: taste the sugar level once mixed with coconut milk, as canned lychees are soaked in sugar syrup and extremely sweet.

* Coconut Sugar: you can use any sweetener of choice including plain sugar or maple syrup, or monk fruit, or honey (non vegan option) or any other choice of sweetener.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 358Total Fat: 24gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 77mgCarbohydrates: 37gFiber: 3gSugar: 32gProtein: 3g