When life gives you lemons, make lemonade. With bright flavors on just the right side of tart, limoncello ice cream has a homey taste that will take you back down memory lane.
MAKE IT DAIRY-FREE: Use vegan cream cheese for cream cheese, unsweetened coconut cream for heavy cream, and unsweetened oat milk for whole milk. Whisk the coconut cream until smooth, then add the remaining ingredients.
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
2 tablespoons
granulated sugar
62g
store bought lemon curd
2 tablespoons
limoncello
230g
heavy cream
180ml
whole milk
1
zest of one lemon
2 tablespoons
granulated sugar
1/4 cup
store bought lemon curd
2 tablespoons
limoncello
1 cup
heavy cream
3/4 cup
whole milk
1
zest of one lemon
Utensils
Large Bowl
Whisk
Step 1
In a large bowl, whisk together the sugar, lemon curd, and limoncello until well combined and sugar is dissolved. Add heavy cream, milk, and lemon zest and whisk until fully combined.
Step 2
Pour base into an empty CREAMi™ Pint. Place storage lid on pint and freeze for 24 hours.
Step 3
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 4
Select ICE CREAM.
Step 5
When processing is complete, add mix-ins or remove ice cream from pint and serve immediately.
NOTE: If your freezer is set to a very cold temperature, the ice cream may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more if not adding mix-ins.
In a large bowl, whisk together the sugar, lemon curd, and limoncello until well combined and sugar is dissolved. Add heavy cream, milk, and lemon zest and whisk until fully combined.
2 tablespoons
granulated sugar
62g
store bought lemon curd
2 tablespoons
limoncello
230g
heavy cream
180ml
whole milk
1
zest of one lemon
2 tablespoons
granulated sugar
1/4 cup
store bought lemon curd
2 tablespoons
limoncello
1 cup
heavy cream
3/4 cup
whole milk
1
zest of one lemon
Step 2 of 5
Pour base into an empty CREAMi™ Pint. Place storage lid on pint and freeze for 24 hours.
2 tablespoons
granulated sugar
62g
store bought lemon curd
2 tablespoons
limoncello
230g
heavy cream
180ml
whole milk
1
zest of one lemon
2 tablespoons
granulated sugar
1/4 cup
store bought lemon curd
2 tablespoons
limoncello
1 cup
heavy cream
3/4 cup
whole milk
1
zest of one lemon
Step 3 of 5
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
2 tablespoons
granulated sugar
62g
store bought lemon curd
2 tablespoons
limoncello
230g
heavy cream
180ml
whole milk
1
zest of one lemon
2 tablespoons
granulated sugar
1/4 cup
store bought lemon curd
2 tablespoons
limoncello
1 cup
heavy cream
3/4 cup
whole milk
1
zest of one lemon
Step 4 of 5
Select ICE CREAM.
2 tablespoons
granulated sugar
62g
store bought lemon curd
2 tablespoons
limoncello
230g
heavy cream
180ml
whole milk
1
zest of one lemon
2 tablespoons
granulated sugar
1/4 cup
store bought lemon curd
2 tablespoons
limoncello
1 cup
heavy cream
3/4 cup
whole milk
1
zest of one lemon
Step 5 of 5
When processing is complete, add mix-ins or remove ice cream from pint and serve immediately.
NOTE: If your freezer is set to a very cold temperature, the ice cream may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more if not adding mix-ins.
