Limoncello ice cream

I first had limoncello ice cream when I was staying with friends in Wales. Not being a pudding person a pud has to be awesome for me to remember it, and this was.


  • 6 big fat juicy nice looking lemons
  • 350g icing sugar
  • 600ml double cream
  • 4 tbsps of ice cold limoncello

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Cut the lemons in half lengthways, juice them and mix about 2/3 of the juice with the icing sugar.* Save the skins. You can finely grate some extra lemon zest and add that too if you want.

Get all the pith out of the lemon skins so you have nice clean empty shells. There’s an art to this, start from one end and really get a good grip.

Whip the cream to soft peaks then add the limoncello, gently beat in or just stir.

Stir or lighly beat in the lemon/sugar mix.

Fill the lemon shells with the cream mixture and put in the freezer for about 2-3 hours.

When ready to serve, cut each half-lemon in half again (you basically need a machete!) and serve on a bed of decorative leaves.

These keep for a fair while in a container in the freezer, so they’re a great make-ahead for parties.

*You can use the leftover juice in dressings and on fish.

Nutrition Info

Ice cream

I don’t even go here for puds as you only have them once a week, right?!

Good honest nutrition

When life gives you lemons squirt someone in the eye.

Cathy Guisewite

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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