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Dreaming of an elegant dessert that transports you straight to the Amalfi Coast? This Creamy Limoncello Cream Pie combines the boozy brightness of limoncello with velvety vanilla ice cream and zesty lemon curd for a no-bake masterpiece. Perfect for summer parties or date nights, this limoncello recipes favorite delivers sophisticated flavor with minimal effort.
Table of Contents
Why You’ll Love This Limoncello Dessert
- Boozy Bliss: Authentic limoncello recipe essence shines without overpowering.
- No-Bake Ease: Ready in minutes, then freezes to perfection.
- Make-Ahead Magic: Freezes beautifully for up to a week.
Ingredients Table
| Category | Ingredient | Quantity | Notes |
|---|---|---|---|
| Base | Vanilla ice cream, softened | 1 quart | Full-fat for creaminess |
| Flavor | Lemon curd | 1/3 cup (divided) | Store-bought or homemade |
| Booze | Limoncello | 3 tbsp | Use our DIY limoncello guide |
| Crust | Graham cracker crust (9-inch) | 1 | Pre-made or homemade |
| Topping | White baking chocolate, chopped | 6 oz | Quality brand melts smoothly |
| Whip | Heavy whipping cream | 1 cup (divided) | Cold for best peaks |
| Sweet | Marshmallow creme | 1/4 cup | For airy stability |
| Garnish | Grated lemon zest | 1 tsp + extra | Fresh for vibrancy |
Equipment Needed: Use a chef’s knives for zesting, mixing bowls for blending, and electric mixer for whipping cream.
Step-by-Step Instructions
- Prep the Base: In a large mixing bowls, combine softened ice cream, half the lemon curd, all limoncello, and lemon zest. Mix until smooth using a spatula or electric mixer.
- Fill Crust: Spoon mixture into graham cracker crust. Cover and freeze 4-6 hours or overnight.
- Melt Chocolate: Microwave white chocolate with 1/4 cup cream at 70% power in 30-second bursts, stirring until smooth. Cool slightly.
- Whip Topping: Beat remaining cream to soft peaks in a chilled bowl with electric mixer. Add marshmallow creme and remaining curd; fold gently.
- Swirl Magic: Fold half the whipped cream into cooled chocolate, then fold in remainder. Pipe or spread over frozen pie. Freeze 1 more hour.
- Serve: Let sit 10 minutes at room temp. Garnish with extra zest.
Pro Tips for Limoncello Perfection
- Soften ice cream just enough to mix—microwave 20 seconds if needed.
- For extra lemon punch, add lemon zest from 2 lemons.
- Make your own limoncello with our authentic limoncello recipe—infuse vodka with peels for weeks!
- Pipe topping using a kitchen utensils set for pro swirls.
Nutrition (Per Slice, 8 servings)
- Calories: 420
- Fat: 28g
- Carbs: 38g
- Protein: 5g
Frequently Asked Questions
Can I make this without alcohol?
Yes! Swap limoncello for lemon extract + milk for a kid-friendly version.
How long does it keep?
Up to 1 week frozen, tightly wrapped.
What’s the best crust?
Graham cracker, but try chocolate cookie for limoncello desserts decadence.
Dairy-free option?
Use coconut cream and vegan ice cream—adjust freezing time.
Ready to wow your guests? Pin this creamy limoncello cream pie now and try it tonight!
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Essential Kitchen Equipment
- Air fryer (for lemon zest crisps)
- Thermomix (blend curd fast)
- Oven (toast crust if desired)
- Electric mixer
- Food processor
- Pots
- Frying pans
- Kitchen utensils
- Cutting board
- Chef’s knives
- Measuring cups and spoons set
- Mixing bowls
- Blender
- Baking sheets
- Electric can opener
- Colander strainer basket
- Peeler
- Meat tenderizer
- Garlic press
- Rolling pin
- Steamer insert
- Weight kitchen
5-Ingredient Limoncello Cream Pie : Boozy Lemon Dessert!
Creamy no-bake pie with limoncello, lemon curd, and white chocolate swirl topping. Perfect summer dessert!
- Prep Time: PT15M
- Cook Time: PT0M
- Total Time: PT6H
- Yield: 8
- Category: Dessert
- Method: No Bake
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
1 quart vanilla ice cream, softened
1/3 cup lemon curd, divided
3 tablespoons limoncello
1 teaspoon grated lemon zest
1 graham cracker crust (9 inches)
6 ounces white baking chocolate, chopped
1 cup heavy whipping cream, divided
1/4 cup marshmallow creme
Grated lemon zest, optional
Instructions
1. In a large bowl, combine ice cream, half of the lemon curd and all of the limoncello and lemon zest. Spoon into crust. Freeze, covered, several hours or overnight.
2. In a microwave, heat chocolate with 1/4 cup cream at 70% power until melted; stir until smooth. Set aside to cool.
3. In a small bowl, beat remaining cream until soft peaks form. Beat in marshmallow creme. Fold in remaining curd. With a spatula, fold half of the cream mixture into cooled chocolate mixture just until blended. Fold in remaining cream mixture; spread or pipe over top of pie. Freeze, covered, 1 hour.
4. Remove from freezer 10 minutes before serving. If desired, top with lemon peel.
Notes
Pro tip: Make ahead and freeze up to 1 week. Garnish with fresh zest.