Homemade Limoncello Cream Recipe

Homemade Limoncello Cream is a luscious, velvety Italian liqueur made from fresh lemon zest, cream, and vanilla. Perfect for gifting or sipping after dinner, this citrusy treat brings the essence of Italy straight to your freezer. With just a handful of ingredients and minimal effort, you can create a luxurious drink that’s sure to impress.

Why Everyone Will Love This Recipe

This limoncello cream is:

• Smooth and indulgent thanks to heavy cream and whole milk.
• Easy to prepare with only a few steps and pantry staples.
• A crowd-pleaser for dinner parties, gifts, or summer nights.
• A twist on the classic limoncello—more mellow, more decadent.

What Is Limoncello Cream?

Limoncello Cream (also known as Crema di Limoncello) is a regional variation of Italy’s beloved lemon liqueur. Traditionally made along the Amalfi Coast and in Southern Italy, this creamier version balances lemon’s vibrant tartness with rich dairy, offering a silky smooth finish. Often enjoyed well chilled, it’s a beloved digestivo—an after-meal delight that soothes and satisfies.

Pro Tips for the Best Limoncello Cream

• Choose untreated lemons (organic if possible) to avoid pesticide residues.
• Avoid the bitter pith—only zest the yellow part.
• Use real vanilla bean for a deeper, aromatic flavor.
• Let it infuse fully for at least a month for optimal taste.
• Cool the cream base completely before mixing with alcohol to prevent curdling.

Frequently Asked Questions

Can I use vodka instead of pure alcohol?

Yes, but pure alcohol (95°) extracts the lemon oils more effectively. If using vodka, choose the highest proof available and expect a slightly milder flavor.

How long should I infuse the lemon zest?

Infuse for 30 days for the best aroma and depth, although a minimum of 15 days can work in a pinch.

Why does my limoncello cream separate?

Separation usually happens if the cream wasn’t cooled properly before adding the alcohol. Always let the dairy mixture reach room temperature first.

Is it safe to drink after freezing?

Absolutely! Limoncello cream doesn't fully freeze due to the alcohol, but it becomes extra creamy. Keep it in the freezer for best texture.

Can I skip the vanilla?

You can, but vanilla enhances the depth of flavor. If needed, substitute with 1 teaspoon of vanilla extract after infusing.

How to Store Limoncello Cream

After bottling, store the limoncello cream in the freezer. Once opened, it’s best consumed within 3 days for optimal flavor and freshness. Always shake before serving, and keep chilled to preserve its creamy consistency.

How to Freeze

Limoncello cream is ideally kept in the freezer at all times. It won’t freeze solid due to its alcohol content, but the texture improves the longer it chills. Avoid refreezing if thawed completely—store in smaller bottles to minimize waste.

How to Make Homemade Limoncello Cream

Wash and dry the lemons. Use a vegetable peeler to remove the zest, avoiding the bitter white pith.

Place the lemon zest and vanilla bean into an airtight glass jar.

Pour in the alcohol, seal, and let sit in a cool, dark place for 30 days.

After infusion, strain the lemon zest and vanilla. Set the infused alcohol aside.

In a large pot, combine milk, heavy cream, and sugar. Bring to a boil, stirring constantly until the sugar fully dissolves. Remove from heat and let it cool completely to room temperature. Once cool, stir in the infused alcohol. Mix well until smooth.

Pour the limoncello cream into clean glass bottles with airtight seals. Store the bottles in the freezer for at least 20 days before serving. Shake gently before pouring.