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Limoncello ice cream cake recipe

Limoncello ice cream cake recipe

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  • Serves 12
  • 20mins to prepare and 2hrs to chill
  • 191 calories / serving


  • 100ml limoncello
  • 1 lemon, juiced
  • 1 pack sponge finger biscuits
  • 1ltr vanilla ice cream, softened 
  • 8 mini meringues
  • 4 tbsp lemon curd
  • 140ml low-fat Greek yogurt 
If you don't have yogurt, try using cream instead

Each serving contains

  • Energy

  • Fat

    5g 6%
  • Saturates

    3g 13%
  • Sugars

    23g 26%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 31g Protein 4g Fibre 0.2g


  1. Mix the limoncello and lemon juice together and divide between 2 shallow bowls. Dip half the sponge fingers, one at a time into one bowl of limoncello and use the biscuits to line the base of the lined tin. (Drizzle over any unused limoncello to help soften the biscuits).
  2. Mash the ice cream into a bowl. Lightly crush the meringues and add to bowl along with 3 tablespoons of the lemon curd. Mix gently and spread mixture over the sponge fingers (work quickly as you don't want the ice cream to melt).
  3. Dip the remaining sponge fingers in the other bowl of limoncello and arrange on top of the ice cream. Freeze the cake for 2 hours until firm, and then turn out and peel off the clingfilm.
  4. Just before serving, spread the yogurt on top. Drizzle with the last spoonful of lemon curd and swirl lightly together. (If you don't want this eaten all in one sitting freeze half as soon as it's made, wrap it in clingfilm and keep in the freezer).

See more Ice-cream recipes

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