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Limoncello gelato

Limoncello gelato


Gelato has a different ratio of milk and cream from ice cream, making it much smoother. We’ve flavoured our adults-only recipe with an Italian lemon liqueur

  • Feeds 6 Feeds 6
  • Ready in 30 minutes

Each serving contains

  • Energy
    1782kj 427kcal
  • Fat
    High 32%
  • Saturates
    High 65%
  • Sugar
    High 44%
  • Salt
    Low 2%

% of adult’s reference intake | Carbohydrates per serving : 43g

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  • 6 Co-op British free range egg yolks
  • 150g Fairtrade caster sugar
  • 3 tsp cornflour
  • 500ml Co-op whole milk
  • 200g Co-op Italian mascarpone
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 100ml limoncello
  • 4 tbsp Co-op Irresistible lemon curd


  1. Place the egg yolks and sugar in a bowl and whisk together until pale and thick
  2. Add the cornflour and whisk until incorporated
  3. Put the milk, mascarpone, vanilla and lemon zest in a pan, then heat until just below boiling point and the mascarpone has melted
  4. Stir into the egg mixture, then pour back into the pan and return to a low heat
  5. Cook for 8-10 mins, stirring constantly with a wooden spoon — don’t let it boil
  6. When thick enough to coat the back of the spoon, take off the heat and stir in the limoncello
  7. Pour through a fine sieve into a wide, shallow container
  8. Lay cling film on the surface to prevent a skin forming, then leave to cool Once cooled, remove the cling film, cover and place in the freezer
  9. After 1 hour, remove from the freezer and, using a fork, whisk the gelato mixture to break down any ice crystals
  10. Repeat this process every hour for 3 hours until it’s firm
  11. Then, if you like, blitz in a food processor to give an extra-smooth consistency
  12. Return to the container, swirl in the curd and freeze until completely set, about 4-6 hours
  13. Remove the gelato from the freezer 10 mins before serving to soften

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