One of the best things about summer and Christmas in Australia is the amazing seasonal fruit. I absolutely love Australian stone and tropical fruit.
Lychees are one of those very special treats that come into season each summer and I make this most of them each year. The are to die for ripe and fresh on their own, in cocktails and in my tropical coconut ice-cream.
- 2 ripe bananas, sliced and frozen
- 1 1/2 cups frozen peeled and de-seeded lychees
- 200 ml light coconut cream
- 1/4 teaspoon ground cinnamon
- Add all ingredients to your food processor or high-speed blender and blend until just smooth.
- Transfer the soft ice-cream mix into a glass bowl and freeze for 30 minutes before serving.
- This type of ice-cream is best eaten immediately after the 30 minute freezing time as it will not retain it's smooth texture after longer periods in the freezer.
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