Limoncello ice cream


by: Carolina Girl

In this easy recipe for Limoncello ice cream cake, the liqueur is combined with meringues, lemon curd and vanilla ice cream to make a luxurious summer dessert.


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serves: 1

535 g (18.09 fluid ounces) whole milk

85 g (2.87 fluid ounces) whipping cream

50 g (1.76 ounces) powdered milk

45 g (1.59 ounces) dextrose

20 g (.71 ounce) sugar

120 g (4.06 fluid ounces) egg yolks

105 g (3.05 fluid ounces) honey

40 g (1.41 fluid ounces) truffle honey

Nutrition Facts
Limoncello ice cream

Servings Per Recipe: 1

Amount per Serving

Calories: 1686

  • Total Fat: 77.3 g
  •     Saturated Fat: 39 g
  •     Trans Fat: 0 g
  • Cholesterol: 1456.9 mg
  • Sodium: 348 mg
  • Total Carbs: 219.2 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 210.8 g
  • Protein: 39.8 g

how is this calculated?

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1.  Limoncello is the famous liqueur made with Sorrento lemons. With at hand blender, mix the milk, cream, powdered milk arid dextrose until smooth.

2.  Put into at pan and bring to lO4°F (40°C). Whisk in the sugars and egg yolks. Bring up to 185°F (85°C), take off the heat, then cool as quickly as you can, so that you don't encourage bacteria.

3.  When the mixture is cold, mix in the Limoncello and lemon juice. Put into the fridge for 6 to 12 hours.

4.  Put into an ice cream maker and churn according to instructions.

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