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Lychee Ice Cream Cake

Lychee Ice Cream Cake

Ingredients

For 4 Person(s)

Ingredients

  • 1 Quart (or a bit more) Plain Ice Cream
  • 4 Teaspoons Sugar
  • 4 Ounce Butter
  • 2 Cups Crushed Cornflakes
  • 2 Cups Drained Lychee
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Method for Lychee Ice Cream Cake

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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  • Importfood

    Rated 4 out of 5 stars

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