Creamy Frozen Limoncino
This Frozen Limoncino is the perfect Summer Frozen Dessert Recipe, adding a little limoncello gives it the kick it needs, or you can substitute with lemon juice. Either way it makes a refreshing hot weather frozen treat.
Limoncello was originally made as a palate cleaner to help with digestion, but because of the large popularity of it, it became a famous liqueur. Whether you use store bought or make your own Homemade Limoncello they will both work well.
What are the ingredients?
- Sugar: Needed for a bit of sweetness and to make a syrup.
- Water: Added with the sugar it makes a sweet syrup.
- White Chocolate: Be sure to use a good quality white chocolate bar, which you can chop yourself. White chocolate chips are coated so that they don’t stick together which makes them very hard to melt.
- Limoncello: This adds a delicious taste and a bit of an alcoholic kick.
- Cream: For this recipe you need a cream with enough fat content at least 30%, since you need to whip it into firm peaks the best is whole/heavy or whipping cream.
Where did Limoncello originate?
The origin of limoncello is debatable some Italians will insist it’s from Sorrento, or even the island Capri. Depending on where you are in Italy, the name it can be called Limoncello or Limoncino, but they are basically the same thing.
How to make it
Chop the chocolate into small pieces, place in a bowl and set aside.
In a small pot add the water and sugar, bring to a slow boil and continue to boil for about 2-3 minutes, until the sugar has melted and the mixture has thickened slightly. Remove from the heat, and pour over the chopped chocolate, stirring until the chocolate is completely melted and smooth, let it cool to room temperature, then add the limoncello and stir to combine.
Pour the mixture into a food processor or blender and blend for a couple of minutes.
Beat the cream until stiff peaks occur. Add the limoncello mixture and gently fold until completely combined.
Pour into the bowls, cover with plastic wrap and freeze. Top with lemon zest if desired.
How to serve it
I like to serve it as a simple dessert, it’s refreshing and perfect for the summertime.
Can I substitute the Limoncello?
If you don’t like limoncello or alcohol you can substitute with lemon juice. 1-2 tablespoons should be enough, if you want an even more lemony taste add some lemon zest to the mixture before adding to the whipped cream.
What is the best chocolate to use?
I like to use a good quality chocolate bar and chop it myself. Because this is a simple recipe with a few ingredients good quality ingredients are essential. Chocolate chips are coated to help prevent them from sticking, which makes them harder to melt.
Recipe FAQs
The best way to serve Limoncello is cold, keep the bottle in the freezer and serve chilled. You can also serve it over ice or mixed with other liquids in a cocktail. The bottle will keep for up to 2 years in the freezer.
Keep the extra stored in an airtight freezer safe container. Or cover the glasses or bowls well with plastic wrap.
It will last for up to a couple of weeks, longer than that and the texture may become grainy with ice crystals.
More Frozen Dessert Recipes
- Chocolate Vanilla Ice Cream Cake
- No-Churn Cappuccino Ice Cream
- Homemade Creamy Fresh Peach Ice Cream
- Creamy Strawberry Semifreddo
If you are a lover of anything and everything lemon then I hope you try this Frozen Limoncino and let me know how it goes. Enjoy!
Creamy Frozen Limoncino Recipe
Ingredients
- 5¼ ounces white chocolate (good quality chopped)
- ½ cup water
- ½ cup granulated sugar
- 2-3 tablespoons limoncello
- 1½ cups cream (whipping/heavy or whole)
Instructions
- Chop the chocolate into small pieces, place in a bowl and set aside.
- In a small pot add the water and sugar, bring to a slow boil and continue to boil for about 2-3 minutes, until the sugar has melted and the mixture has thickened slightly. Remove from the heat, and pour over the chopped chocolate, stirring until the chocolate is completely melted and smooth, let it cool to room temperature, then add the limoncello and stir to combine.
- Pour the mixture into a food processor or blender and blend for a 1-2 minutes.
- Beat the cream until stiff peaks occur. Add the limoncello mixture and gently fold until completely combined.
- Pour the mixture into the bowls (4-6 depending on the size of the bowls or glasses), cover with plastic wrap and freeze. Top with lemon zest if desired before serving. Enjoy!