Limoncello Ice Cream Recipe
This Limoncello Ice Cream recipe is inspired by my recent trip to Italy! We had so much lemon gelato and lemon sorbet while we were there, and I knew I had to recreate it at home. Of course, I can’t find the MASSIVE lemons here in Oklahoma, like they had in Italy, but it’s still fun to create this healthy, higher-protein version at home. Light and sweet with a bright citrusy taste, you’d never guess this ice cream is made with yogurt and cottage cheese. My husband and I both agree that it tastes just like the versions we had on the Amalfi Coast!
Servings 6 -8 Servings
Calories 194kcal
Equipment
Ingredients
- 1 1/2 cups plain whole Greek yogurt
- 1 1/2 cup 4% cottage cheese
- 3/4 cup maple syrup
- zest of 1 lemon as garnish (optional)
- 1/3 cup lemon juice from approx. 4 lemons
Instructions
- Optionally: Follow directions below to serve the ice cream in halved lemons before squeezing the juice from the lemons.
- Add all of the ingredients to a blender and blend until smooth.
- Divide the mixture between two Ninja Creami pint jars and add the lid.
- Freeze for at least 8 hours or best overnight.
- When ready, place the pint jar in the machine and blend with the “ice cream” setting on full.
- The ice cream will likely be quite powdery. Place the jar back in the machine and “respin”. Do this once or twice.
- Scoop ice cream into bowls or a halved lemon and add top with lemon zest (and/or another scooped half lemon on top). Enjoy!
Directions for filling lemons: (see notes about refrigerating the lemons, important!)
- Slice 4 lemons in half, length wise.
- With the knife slice around the outer edge of the lemon between the flesh and skin. Using a spoon or cookie scoop, scoop out the pulp into a bowl, set aside.
- Zest the bottom of each lemon half to make a flat spot, and set the lemon zest aside.
- Refrigerate or freeze the lemon shells for at least an hour, or up to overnight!
- Using a citrus press, squeeze juice from the pulp that was set aside and run it through a fine mesh strainer. Measure out 1/3 cup of lemon juice and follow the rest of the directions to make the ice cream.
Video
Notes
- I really recommend freezing the ice cream for the full overnight time.
- Feel free to re-spin the ice cream twice to get it super creamy and scoopable.
- DEFINITELY refrigerate or even freeze the lemons after you scoop out the middles! I tried filling the lemons at room temperature, and the ice cream melted SO quickly as I was filling them. If they are cold, this will work better!
- If you’re serving them for a party, you can fill the refrigerated lemons with the ice cream, then store them in the freezer already put together until you’re ready to serve.
Nutrition
Serving: 1Serving (2/3 Cup) | Calories: 194kcal | Carbohydrates: 32g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 187mg | Potassium: 230mg | Fiber: 0.1g | Sugar: 28g | Vitamin A: 76IU | Vitamin C: 5mg | Calcium: 144mg | Iron: 0.1mg