Ingredients
- 15 pieces fresh lychee - peeled and pitted (about 200g) or can of lychees / drained
- 50ml fresh milk
- 1 tbsp vanilla monin syrup
- 10g white sugar
- 50g mascarpone
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- 80ml heavy cream - beat until firm peaks form
Instructions
- 1. Add all the ingredients "except heavy cream" in your blender and puree with a blender until they are smooth. Strain the mixture through a sieve into another bowl.
- 2. Mix whipped heavy cream and lychee mixture together well to combine evenly.
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3. Pour the blended lychee ice mixture evenly into ice pop mold and pop in your ice sticks then freeze for at least 3-5 hours or until firm.
- Adjust the sweetness according your taste.
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