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When I think about limoncello, all that comes to mind are summer days and endless relative visits. In the scorching heat of Sicilian summer, I spent my childhood visiting relatives, from house to house and the only great thing about it were the refreshments!
From limoncello, to biscuits, coffee, gelato, pistachios and delicious decadent limoncello cream (I mean I only used to taste it), but a small glass of it was all you needed to keep adventuring in the heat again!

And the best thing while growing up has been learning how to make all of these delicious drinks and sweets at home, so let’s check out how to make this velvety limoncello cream!

limoncello cream in a bottle, with shot glasses and open lemons on a marble table and background

Table of Contents

What is limoncello cream?

Limoncello cream is the delicious union of limoncello and cream, creating a luscious and silky liqueur that you won’t get enough of and will get you compliments from all around, rest assured! Perfect as a post-dinner digestive thanks to its zesty flavour, a gift for loved ones for any holiday, or an indulgent drizzle over gelato during summer, limoncello cream is a must-try for any Italian food enthusiast.

Where is Limoncello Cream from?

Limoncello cream liqueur is from South of Italy, specifically the Amalfi Coast, Sorrento and Capri, like it’s counterpart. This creamy variation is a modern adaptation of the classic recipe, likely created to offer a richer, dessert-like liqueur that complements the zesty lemon flavor.

Crema limoncello though has emerged only recently, as a more indulgent twist to the historical lemon liqueur. It’s very popular in Campania and the rest of South of Italy.

Like its predecessor, Crema di Limoncello is often served as a digestivo but also finds its way into desserts, coffee pairings, and as an elegant topping for gelato or cakes.

What ingredients do you need to make limoncello cream?

To make this limoncello cream recipe you will need very few ingredients:

Limoncello*: you can use homemade one or store bought, but what I recommend is to make sure it’s good quality as it will affect the end result. (find recipe below *)
whole milk: some recipes call for condensed milk, others for powdered milk, but traditionally you will make this with whole milk. If you are after a vegan counterpart, I would suggest a milk that is less flavour.
sugar: this will help the cream to create that silky texture.
fresh cream: some recipes call for whipped cream, but we think this really helps to keep the texture silky and smooth.

Some recipes call for vanilla extract to sweeten it up, but if you make limoncello with our recipe, you will have already added simple syrup to take the edge off the zesty lemons.

hand reaching for a glass, limoncello cream in a bottle, with shot glasses and open lemons on a marble table and background

How do you make limoncello cream?

Start by heating up in a small pot the sugar and fresh cream almost to a boil.
Transfer the mixture to a bowl and let it cool completely.
Then add the limoncello and mix it. Transfer to a bottle and let it rest in the fridge for 15-20 days.
When ready, make sure to shake well before serving. You can enjoy your limoncello cream on its own or on top of a dessert.

Can I make limoncello at home?*

You can make limoncello at home and it’s not as difficult as you may think! As the cream is made from a base of limoncello, this more in depth instructions on limoncello will help you out even more. But in short, you will start with peeling the lemons with a vegetable peeler (avoiding to use any of the soft white parts as it will make them bitter), add the lemon peels to a jar and pour the high proof grain alcohol and close for at least seven days to fourteen.

When the time is up, sieve the liquid and discard the peels. Pour it in a bottle and add some sugar syrup to taste. Enjoy at room temperature or chilled in a shot glass! We loved this recipe so much we have been making this limoncello tonic so often too!

Do you have to refrigerate crema di limone?

It would be best if you actually kept your crema di limoncello in the freezer. You can keep this for up to three months and don’t worry about it freezing! Thanks to the alcohol percentage in this, the cream won’t freeze fully. All you have to do when serving is shake it well and let it sit on the counter for five minutes if still too cold and then serve.

How can I serve creamy limoncello?

This velvety liqueur is perfect for adding a touch of Italian elegance to any occasion, like:

Digestivo: Serve limoncello cream chilled in small glasses after a meal. Its smooth, refreshing citrus flavor with creamy undertones makes it the perfect way to round off an Italian dinner with friends or family, similar to its counterpart limoncello.
Gelato Topping: Drizzle limoncello cream over scoops of vanilla, lemon, or pistachio gelato or whatever ice cream your heart calls for. The liqueur’s richness perfectly complements the cold, creamy texture of the gelato for an indulgent summer treat.
Fruit Salad: Add a splash of limoncello cream to a bowl of freshly sliced strawberries, oranges, or mixed berries. It enhances the natural sweetness of the fruit with its zesty yet velvety flavor.
Dessert Sauce: Pour limoncello cream over classic desserts like panna cotta, biancomangiare, cheesecake, or a slice of lemon or pound cake. Its silky texture and zesty profile add a luxurious finishing touch.
Cocktail Mixer: Use limoncello cream to create decadent cocktails like a creamy lemon martini, or blend it with sparkling wine for a refreshing, citrusy spritz with a velvety twist.

bottle of limoncello cream, two shot glasses filled with it, on the side a blue towel and lemons, on a marble background

Easy Homemade Limoncello cream

Cristina

The silkiest counterpart to the most famous lemon liqueur, the limoncello cream! The best add on to any summer day.

Print Recipe Pin Recipe

Prep Time 15

Resting Time 15

Total Time 15 15

Course Drink

Cuisine Italian

Servings 1 500ml bottle

Equipment

Pot with lid

Ingredients

500 g limoncello
400 g whole milk
400 g sugar
350 g fresh cream

Instructions

Start by heating up in a small pot the sugar and fresh cream almost to a boil.
Transfer the mixture to a bowl and let it cool completely.
Then add the limoncello and mix it. Transfer to a bottle and let it rest in the fridge for 15-20 days.
When ready, make sure to shake well before serving. You can enjoy your limoncello cream on its own or on top of a dessert.

Keyword limoncello cream

Do you have more lemon based recipes?

We do indeed, you can find a few of them that you can have no matter the season:

limoncello pandoro: you can never have enough limoncello, and add a zesty touch to the holidays|!
limoncello panna cotta: if you love this dessert, this will top anything you have ever tried!
lemon sorbet: a classic from childhood and now you can make it at home in no time!
gelo di limone: this is the perfect union if you love lemons and jello!
crostata al limone: classic but with a touch of zest to make it even better!

Any more Southern recipes you recommend?

Absolutely! We have so many there is something everyone will love:

Hope you have enjoyed reading this recipe for creamy limoncello as much as I did writing it! If you get to make it, let us know how it came out in the comments!