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  • 500 ml full fat natural yoghurt
  • 150 ml single cream
  • 75 g caster sugar
  • 1 x 425 g canned lychees


  1. First drain the lychees, reserving the syrup, then put them in a food processor and whiz until smooth. Add the yoghurt and sugar and whiz again, then add the single cream and reserved syrup and mix until combined.
  2. Freeze and churn the mixture in an ice cream making machine. If you don’t have an ice cream maker, pour into a shallow container and freeze for about 2 hours, then transfer to the food processor and whiz, then refreeze for another hour, whiz again in a food processor and refreeze for another 3 hours, or overnight.
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