1. Ice cream should be fairly soft. Leave ice cream in refrigerator for one or two hours,
or microwave briefly.
2. Mix sugar, melted butter and crushed cornflakes in a large bowl. Divide into three portions.
Use one portion to line inside of a 9" loaf tin.
3. Mix soft ice cream with shelled, pitted and 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,
4. Cover with a piece of baking foil and freeze until firm.