Lychee Ice Cream Cake

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Ingredients

1 quart (or a bit more) plain ice cream
4 teaspoons sugar
4 oz butter
2 cups crushed cornflakes
2 cups drained lychee

Method

Ice cream should be fairly soft. Leave ice cream in refrigerator for one or two hours. Mix sugar, melted butter and crushed cornflakes in a large bowl. Divide into three portions. Use one portion to line inside of an 8 inch cake pan (or loaf pan). Mix soft ice cream with coarsely chopped lychees. Spread half of the ice cream mixture over crumb mix, followed by the second portion of crumb mix. Top with remaining ice cream, and crumbs. Cover with a piece of baking foil and freeze until firm.

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