Limoncello cream is a liqueur with incredible creamy lemon flavor. It's lusciously smooth, typically pale yellow color with silky mouthfeel.
Cream of Limoncello or Crema di Limoncello (ital.) is one of the most delicious adult-only treats one can make from lemons. Not to mention that it makes a thoughtful and unique gift for holidays and special occasions!
Table Of Contents
What Is Limoncello Cream?
Limoncello Cream is a variation on the classic Limoncello recipe but instead of sugar syrup, Limoncello Cream is made with milk and fresh whipping cream, giving it a richer and velvety texture.
Its sweet creamy and citrus flavor is so refreshing and satisfying that it feels almost like a dessert. Served straight from the freezer it will be dense so that you can even eat it with a spoon.
Just remember, it's still pretty strong and as all alcohol beverages be sure to drink it responsibly. Limoncello Cream is the perfect way to end a meal with family and friends on a hot summer day or during the winter holidays.
How To Make Limoncello Cream - Step By Step
Just like Limoncello, limoncello cream is fairly easy to make at home. All it takes is a little patience to allow the lemon peels to soak well in the alcohol, prepare cream syrup, mix and filter everything.
Prepare Lemon Infused Alcohol
Start by trimming lemons zest from organic lemons. It’s best to use a potato peeler but a small sharp knife will do as well.
The most important things is peel ONLY the yellow part of the zest. If you happen to have any excess white pith simply trim is further with a small sharp knife.
Put lemon peels in a glass jar with alcohol and let infuse for at least 10 days. Keep the jar in a dark place. Remember to shake or stir it occasionally, ideally once a day.
Once alcohol is infused, it should have bright yellow color and the lemons peels would be dull yellow compared to when just peeled.
Prepare Cream Syrup
- In a large pot add milk, whipping cream and sugar. If using vanilla pod, cut it in half lengthwise and scrape out all the seeds.
- Put both the pod and the seeds in the pot. On SLOW heat bring the mixture to boil stirring from time to time.
- Let simmer for 2 minutes then turn the heat off. Continue to stir the mix every 2 minutes to prevent formation of the milk skin until the cream is warm.
- Once cream syrup is warm cover it with a lid and let rest until completely cool. See extra tips on this below.
Mix, Filter & Bottle
Once cream syrup has completely cooled add lemon infused alcohol and vanilla extract (only if you didn’t use the vanilla pod!). Give a nice stir and strain.
If you used vanilla pod you might need to strain it several times or use a cheesecloth to remove all the seeds. If you used vanilla extract straining through a fine mesh strainer will be enough.
Bottle and store in the freezer.
Extra Tips For Success
- Make sure you only use the yellow part of the lemon zest and remove as much white pith as possible as it can give bitter taste to your Limoncello Cream.
- If the milk skin has formed on the cream syrup don’t remove it! Simply stir it in with a spatula. It’s essential that it stays in the mix since this is what makes limoncello cream dense and super creamy.
- You can speed up cooling process by putting cream syrup pot in the sink filled with cold water (but never in the fridge!).
- When removing the lid from the pot with cooled cream syrup, remember to do it quickly in order not to spill any water (condensed from the heat) on the lid into the cream syrup. Any water will dilute the cream syrup and that’s not what we want.
- Make sure cream syrup is completely cool before mixing it with lemon infused alcohol, otherwise it will curdle!
- If Limoncello Cream turns out too strong for your taste, simply add 2 extra tbsps of sugar and increase the amount of cream to make it equal parts with milk.
How To Serve Limoncello Cream
It’s essential for limoncello cream to be served chilled to get the most dense and creamy consistency.
If you store it in the freezer simply take it out 5 minutes before serving and shake well. If storing in the fridge make sure to chill it for at least 2 hours in the freezer or better yet overnight.
More Ways To Use Limoncello Cream
Drizzle it over ice cream, fresh fruit salad, or desserts.
Whether you like Italian Pandoro or Italian Panettone Cake, adding a drizzle of Limoncello Cream will make it the most indulgent Holiday treat!
How To Store
Limoncello Cream is best stored in the freezer. It will last up to 4 months. As an alternative you can store it in the fridge and chill it in the freezer for 2 hours before serving. In this case Limoncello Cream should be consumed within a month.
FAQs
What is the yield of this recipe?
With this recipe you'll be able to fill:
- 8.5 oz (250 ml) - 5 bottles + a little more left for tasting
- 6 oz (180 ml) - 7 bottles + more for tasting
- 5 oz (150 ml) - 9-10 bottles depending on how much you taste 😀
How strong is this Limoncello Cream?
This Limoncello Cream will be pretty strong and this is how it should be. This way it will thicken but won't freeze in the freezer and you can store it for longer. If it's your first time making Limoncello Cream just follow the recipe.
If it turns out too strong for your taste, simply increase the amount of whipping cream so that you have milk and cream in equal parts. and add 2 extra tablespoons of sugar when preparing the syrup.
Can I make it with other types of alcohol?
It's not recommended. But if you can't find 190 Proof, 95% alcohol, the only other alcohol you can try to make Limoncello Cream with is 151 Proof Pure Grain Alcohol (75.5% abv). In this case you'll need to reduce the amount of syrup. Let me know if anyone needs precise calculations.
Vodka cannot be used for this recipe since it will turn Limoncello Cream into a kind of boozy slushy and a far cry from the thick cream.
If you love cream liqueurs, you should also try homemade Strawberry Cream Liqueur when strawberries will be in season!
More Lemon Flavored Drinks
More Homemade Liqueurs
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Full Recipe
Limoncello Cream
Ingredients
For Lemon Infused Alcohol
- 6 organic lemons
- 500 milliliters pure grain alcohol 190 proof/ 95% vol
For Cream Syrup
- 2 ¼ cup sugar , about 500 grams
- 2 ½ cup whole milk , 600 grams
- 1 ⅔ cup whipping cream , 400 grams
- 2 teaspoon vanilla extract or 1 vanilla pod
Instructions
Prepare Lemon Infused Alcohol
- Start by trimming lemons zest from organic lemons. It’s best to use a potato peeler but a small sharp knife will do as well. The most important things is peel ONLY the yellow part of the zest. If you happen to have any excess white pith simply trim is further with a small sharp knife.6 organic lemons
- Put lemon peels in a glass jar with alcohol and let infuse for at least 10 days. Keep the jar in a dark place. Remember to shake or stir it occasionally, ideally once a day.500 milliliters pure grain alcohol 190 proof/ 95% vol
Prepare Cream Syrup
- In a large pot add milk, whipping cream and sugar. If using vanilla pod, cut it in half lengthwise and scrape out all the seeds. Put both the pod and the seeds in the pot. On SLOW heat bring the mixture to boil stirring from time to time.2 ¼ cup sugar, 2 ½ cup whole milk, 1 ⅔ cup whipping cream, 2 teaspoon vanilla extract
- Let simmer for 2 minutes then turn the heat off. Continue to stir the mix every 2 minutes to prevent formation of the milk skin until it's warm. If the milk skin or film has formed don’t remove it. Simply stir it in with a spatula.Once cream syrup is warm cover it with a lid and let rest until completely cool. When removing the lid remember to do it quickly in order not to spill any water (condensed from the heat) on the lid into the cream syrup.
Mix, Filter & Bottle
- Once cream syrup has completely cooled add lemon infused alcohol and vanilla extract (only if you didn’t use the panilla pod!).
- Give a nice stir and strain.
- If you used vanilla pod you might need to strain it several times or use a cheesecloth to remove all the seeds. If you used vanilla extract straining through is fine mesh strainer will be enough.
- Bottle and store in the freezer until ready to serve.
Notes
- Make sure you only use the yellow part of the lemon zest and remove as much white pith as possible as it can give bitter taste to your Limoncello Cream.
- If the milk skin has formed on the cream syrup don’t remove it! Simply stir it in with a spatula. It’s essential that it stays in the mix since this is what makes limoncello cream dense and super creamy.
- You can speed up cooling process by putting cream syrup pot in the sink filled with cold water (but never in the fridge!).
- When removing the lid from the pot with cooled cream syrup, remember to do it quickly in order not to spill any water (condensed from the heat) on the lid into the cream syrup. Any water will dilute the cream syrup and that’s not what we want.
- Make sure cream syrup is completely cool before mixing it with lemon infused alcohol, otherwise it will curdle!
- If Limoncello Cream turns out too strong for your taste, simply add 2 extra tbsps of sugar and increase the amount of cream to make it equal parts with milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lee says
OMG - I dislike regular limoncello but love this!!! Made it with plant cream to include all my lactose intolerant friends in the tasting and everyone loved it. Recipe shared all around. Thank you for this delightful drink.
CF says
Love this recipe but I'm never sure about the sugar.
200g = 1 cup
500g is 2-1/2 not 2-1/4
Which is more accurate?
A.G. McCall says
Hello
Can this be made with sugar substitutes such as swerve or monkfruit
thank you
Svitlana says
I've never tried it but I don't see why it shouldn't work. The taste might be slightly alternated. I would test with a small portion (half the recipe or even less) and see how it goes.
diane says
Hi , why do you need the whipping cream and is it ok not to include the cream?
Svitlana says
Cream makes it rich and, well, creamier. Having said that you can replace cream with the same amount of milk which will result in lighter limoncello cream. It's a matter of personal preference. My Sardinian mother-in-law, for example, uses milk only.
Deb says
Tastes great! I followed the recipe exactly but my Creamy Limoncello froze solid in the bottles/freezer. I am thawing some now to find out how long it will take to thaw before use. At 45 minutes now. Is this normal?
Deb says
Update - it thawed after about 40 mins. So it’s fine. Thank you.
Carole Bertolini says
My Everclear is120 proof or 60percent alcohol will this work to make the cream Limoncello
Svitlana says
Hi Carole, to be honest, I doubt Limoncello cream will turn out with such low-proof alcohol. But if you absolutely want to try it here's the proportion:
For 500 ml 120 proof bottle use same amount of lemons as indicated in the recipe above.
Make cream syrup with 235 grams of sugar and 280 grams of whipping or heavy cream.
The instructions remain the same.
Note that Limoncello Cream made with low-proof alcohol will turn out very mild and much less alcoholic than its classic version.
Anne says
What would the ratio for the cream syrup be if I used a 750ml bottle of everclear? Thank you! I made your other limocello recipe and it came out great!
anne says
I forgot to add that it is bottle of 190 proof everclear
Svitlana says
Hi Anne, glad you loved my Limoncello recipe.
Here are the measurements for Limoncello cream 750 bottle of 190 proof alcohol and 9 organic lemons.
Cream syrup:
750 grams sugar
900 grams milk
600 grams whipping cream
1 vanilla pod or 3 tsp vanilla extract.
Dorothy Bianchi says
Please I need recipe for this limoncello cream, it using 151 everclear pire grain alcohol.
Thank you
Dorothy Bianchi
Svitlana says
Hi Dorothy, here's the recipe for 750 ml bottle of 151 proof pure grain alcohol.
- 9 lemons
- 600 grams sugar
- 500 grams whipping cream
- 500 grams whole milk
The process is the same as in the original recipe.
Michelle says
Hello, somebody from Northern Italy has a coveted family recipe they do not share. I have received a few hints over time. One hint was there is no dairy in her Limoncello Cream. What non-dairy product do you think is used? Thanks!
Svitlana says
Oh these coveted recipes...I know of one lady who refuses to share her cookies recipes with her own daughter!
What does this Limoncello cream taste and look like? It's hard to tell without actually tasting it but if we are talking about Limoncello Cream (not classic Limoncello) I highly doubt it doesn't have ANY dairy, because, well, it's CREAM. Some make it with milk and heavy cream, some use only milk. Of course, if they're intolerant that could mean using lactose-free or vegan...but that's only an adjustment, not the real recipe.
Have you tried making Limoncello cream using my recipe? I've been making it for years and it turns out fantastic every single time.
Gracieannie says
Buongiorno! When I was in Sorrento many years ago, all the cafes served this after lunch! just happened upon this recipe and I can't wait to make it! I live in a very small town and sometimes it is hard to source certain ingredients without a trip to the city. I am confused about 500 milliliters pure grain alcohol 190 proof/ 95% vol. Is this Everclear? OR Is there another product you can suggest?
Thanks in advance.
Svi @ ItalianRecipeBook says
Buongiorno cara Gracieannie! Everclear is a brand name of pure grain alcohol, but you don't have to use exactly this brand. The most important is that you get neutral (no flavorings) high proof (190/ 95%vol) alcohol whatever brand you have available. Low proof alcohol will not work for any cream liquor. Don't hesitate to reach out if you have any other questions.
Karen Bostic says
Can I use store bought limoncello ? What would the ratio be ?
Svi @ ItalianRecipeBook says
Hi Karen, that's a good question, but no. It's not possible to use store-bought Limoncello to make Limoncello Cream since Limoncello is already diluted with sugar syrup. If you dilute it further with cream syrup you won't cut.
Marlene Yoder says
I can only get 151 proof Everclear. What would be the syrup recipe?
Svitlana says
Depending on the bottle size you have you can find syrup calculation here: https://www.italianrecipebook.com/limoncello-recipe/#limoncello-recipe-calculations
Anonymous says
Hi there. I plan on making the Limoncello and Limoncell Cream for christmas presents. Of course I will give us one of each tto. The 25h of December is my husband's birthday. Great Christmas plans this year with famktn Florida. Thank you. Looking forward to more recipes. Happy Holidays, Sharon
Stan L. says
Shouldn't 151 proof have 630 ml to keep the same alcohol content?
Then keep the sugar the same, reduce the milk and increase the cream to keep the fat content the same.
So 5 ounces less milk + 1 additional Tbsp of cream.
So:
630 ml 151 alcohol
15 oz (about 2 cups) milk
1-3/4 cups cream
2-1/4 cups sugar
Same fat, alcohol, and water?
Stan L. says
@Stan L., I keep crunching the numbers and keep coming back to the same answer.
If you really want it completely identical, you could also add 2-2/3 Tbsp of nonfat dry milk.
For a 750ml of 151 proof:
2-2/3 cups sugar
2-1/4 cups milk
2 cups cream
3 Tbsp nonfat dry milk (optional)
Angela says
Can I use coconut milk and cream instead? I can't have dairy
Cat says
Thank you for the time & all the incredible help!
I really appreciate it!
Merry Christmas!
Italian Recipe Book says
My pleasure, Cat!
Merry Christmas
Cat says
"But if you can’t find 190 Proof, 95% alcohol, the only other alcohol you can try to make Limoncello Cream with is 151 Proof Pure Grain Alcohol (75.5% abv). In this case you’ll need to reduce the amount of syrup. Let me know if anyone needs precise calculations."
I believe I have calculated the amount of syrup needed for 750ml of 151 Proof Everclear.
Would just really like you to confirm I am on the right track!!!
Thanks very much!
Italian Recipe Book says
Hi Cat, sure! To make Limoncello Cream with 151 Proof 500 ml alcohol bottle you'll need:
- 355 grams sugar
- 425 grams milk
- 285 grams whipping cream
This will make a rather strong cream of limoncello. If you prefer it a little milder feel free to round up a little the numbers above. For example:
- 370 grams sugar - 1 2/3 cups
- 480 grams milk - 2 cups
- 315 grams whipping cream - 1 1/3 cup
Make syrup as directed in the recipe. Leave some syrup aside. Taste, if needed add more cream syrup from what you've set aside.
Hope this clarifies everything! Let me know
Happy Holidays!
Cat says
@Italian Recipe Book,
Thanks so much for the response, I am actually using 750 mls of 151 proof - and definitely would prefer it a bit milder! ;0
I had calculated approx
2.5 cups sugar
2 cups whole milk
2 cups whipping cream
Am I way off?
Thanks so much again for your help!!!
Italian Recipe Book says
Awesome, your calculations were pretty close actually.
Considering what I've written earlier I would only adjust it to this:
For 151 Proof 750 ml bottle:
- 2.5 cups sugar
- 3 cups whole milk
- 2 cups whipping cream
Make cream syrup with these amounts and again, don't add it all at once. Taste, then add more to adjust.
Dorothy Bianchi says
Using this recipe for 750 ml bottle, how many lemons?
cat says
How would this recipe change if you could only get Everclear 151?
Am assuming different lemon to alcohol ratio?
Thanks!