Mary Berry Limoncello Ice Cream

The first time I made this, I was a little smug. “Just five ingredients? No machine? Easy.” Except I didn’t chill the cream first (rookie mistake), zested the lemons straight into the bowl with zero measuring, and added an extra splash of limoncello “for luck.” The result? An icy, slightly separated mess that did taste good but looked like lemon slush.

Second round, I played it smart—chilled my cream, didn’t overwhip, and stuck to Mary’s quantities. What came out was smooth, creamy, grown-up sunshine in a bowl. Let me walk you through the bits that matter (and the ones you can play with).

WHAT MAKES THIS RECIPE SPECIAL

This is Mary Berry’s take on frozen elegance—with zero churning and maximum payoff.

• No ice cream maker needed: Just whip, mix, and freeze.
• Limoncello + zest combo: Bright, sweet, and slightly boozy—it’s basically a frozen lemon cocktail.
• Cream + condensed milk: A no-churn miracle that doesn’t taste like a shortcut.

And honestly? That drizzle of cold limoncello on top before serving? Total flex.

INGREDIENTS + WHY THEY MATTER

• Double cream (600ml) – The fat keeps the texture creamy and soft straight from the freezer. Chill it first.
• Full-fat condensed milk (1 x 397g can) – Adds sweetness and stops iciness. I tried light once—it wasn’t worth it.
• Zest of 4 lemons + juice of 2 – Gives layered citrus flavour. Zest adds fragrance; juice brightens it all.
• Limoncello (6 tbsp + extra to serve) – That lovely lemon liqueur kick. Optional? Technically yes. But don’t skip it.

MAKING IT YOURS (WITHOUT RUINING IT)

• Want it alcohol-free? Just leave out the limoncello and add a little extra lemon juice.
• Prefer it punchy? Add a splash more limoncello—but keep it under 8 tbsp or it may not set properly.
• No condensed milk? Try full-fat evaporated milk + sugar (about 100g) whipped in—but the texture changes a bit.
• Make it fancy? Swirl in crushed amaretti biscuits or a ripple of lemon curd just before freezing.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Ice cream turned icy	Cream wasn’t whipped or over-whipped	Whip just until soft peaks—no more
Too sour or sharp	Added too much lemon juice	Stick to juice of 2 lemons, zest gives more aroma
Didn’t set	Too much alcohol	Keep limoncello under 8 tbsp
Grainy texture	Used light cream or under-whipped mixture	Always use full-fat, and mix until smooth

HOW TO MAKE MARY BERRY’S LIMONCELLO ICE CREAM

Whip the Cream
Whisk cold double cream until it just starts to thicken—soft peaks, not stiff.

Add Everything Else
Gently fold in the condensed milk, lemon zest, lemon juice, and limoncello. Whisk again until smooth and slightly thickened.

Freeze
Pour into a lidded plastic container. Freeze for at least 6 hours, or overnight, until scoopable.

Serve
Scoop into bowls or cones. Drizzle with an extra shot of chilled limoncello if you’re feeling fancy.

TIPS FROM MY KITCHEN

• I zest my lemons over a piece of baking paper—it’s easier to measure and mix in gradually.
• If I want it extra creamy, I whisk the base a second time after 2 hours in the freezer.
• I serve it in chilled glasses with a tiny biscuit on the side—feels way posher than it is.
• Don’t skip the extra drizzle of limoncello—it melts just the top layer and turns it into a grown-up sorbet float.

STORAGE + SERVING

• Freezer: Keep in an airtight container for 1–2 months.
• Fridge: Not ideal—melts too fast. Always store frozen.
• Softening tip: Leave at room temp for 5–10 minutes before scooping.
• Serve with: Lemon tart, fresh berries, almond biscotti, or nothing at all—it holds its own.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this without alcohol?
A: Absolutely. Just leave out the limoncello and add a touch more lemon juice or a splash of vanilla for balance.

Q: Why didn’t my ice cream set properly?
A: Too much limoncello or under-whipped cream. Stick to Mary’s quantities and whip gently.

Q: Can I use lemon extract instead of zest?
A: You can, but the zest adds fragrance and real citrus oils—worth the extra step.

Q: Does it taste too sweet with condensed milk?
A: Not at all. The lemon and limoncello cut through perfectly. It’s rich but not cloying.

Q: What kind of container should I freeze it in?
A: Any lidded plastic tub or loaf tin covered tightly with clingfilm works fine. Just avoid shallow trays—they freeze too fast and get icy.

Try More Recipes:

• Mary Berry Ice Cream Honeycomb​
• Mary Berry Limoncello Ice Cream
• Mary Berry Lemon Ice Cream