Kem Trai Vai Voi Gung- Lychee and Ginger Ice

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

Refreshing Vietnamese dessert. Cooking time is freezing time.

Ingredients Nutrition


  1. Put the lychees in a blender or food processor together with the ginger and water. Process to a fine puree.
  2. Pour the mixture into a 23cm square baking tin and put into the freezer for 3 hours.
  3. Break the iced mixture into chunks and process again until slushy.
  4. Return to the baking tin and freeze once more until solid.
  5. Allow the mixture to soften lightly (about 5 minutes) and scoop into 4 champagne glasses or rice bowls.
  6. Garnish with mint leaves and lychees.
Most Helpful

WOW! This is delicious and impressive! Really a special recipe to serve to guests!
I love the exotic taste of the lychees with the ginger.
I used canned ginger and fresh for decoration.
Will do it again!

awalde January 21, 2012

OUTSTANDING TREAT! I more or less followed Jen's suggestions & included all the lychee juice & served it in bowls for the 2 of us, & in no time, all-gone, none-left! And although we still eat frozen desserts during the winter-time, this will be a great treat during the warmer months as well! A definite keeper! [Tagged, made & reviewed for one of my Vegan groupmates in the Vegetarisn/Vegan Recipe Swap 5]

Sydney Mike December 13, 2008

Wonder what the Vietnamese word for WOW! is...we loved this! Since we like sweet desserts, I used the extra lychee juice in the can instead of water - so in total, half the lychees and all of the liquid in a 20 ounce can. I also used finely chopped crystallized ginger (two 2" pieces). Since you suggested the champagne glass, at the last minute we added a shot of Soho liqueur and made it into a drink. Unless you have special spoons, it would be easier to eat out of a bowl if serving as a dessert. The portions would be quite small for four; for us this was perfect for two and we wish we had more! Very refreshing and different, and highly recommended! Made for the Photo Tag Game.

FLKeysJen March 15, 2008