Frozen Limoncello Tiramisu

Whether you are in the swing of summer or if it is hopefully peaking on the horizon of spring, this Frozen Limoncello Tiramisu is so worth making this weekend or save this recipe for when the time comes for your first alfresco summer lunch of the season. Unless of course, we are birds of the same feather and having a spoonful of ice cream is welcome any day, any time, any season.

This Frozen Limoncello Tiramisu is my citrusy version of the Frozen Tiramisu I posted back in 2017, using store bought ice cream. For this Limoncello Tiramisu I made Nigella’s no churn ice cream which is super easy to make, replaced the coffee for dipping with limoncello and added some grated lemon zest to the ice cream for a citrus punch. Freeze it all in a loaf tin overnight and trust me, it is happy faces all round.

All you need for the no churn ice cream is double cream and condensed milk. Beat the cream to soft peaks, add the condensed milk and whip until thick and airy. I always add a generous pinch of salt and a splash of my homemade vanilla extract. And that is all there is to it!

Tiramisu means “pick me up” in Italian and I hope this recipe for Frozen Limoncello Tiramisu will do the same!

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Frozen Limoncello Ice Cream

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Equipment

• 1 medium sized loaf tin

Ingredients

  

• 300 millilitres double cream
• 1 tsp sea salt flakes
• 1 tsp vanilla extract
• 175 grams condensed milk
• finely grated zest of 1 lemon
• about 100 ml limoncello
• Boudoir biscuits the amount depends on size of the tin but you want enough for 3 layers

Instructions

 

• Line a loaf tin with a baking paper ensuring the paper extends over the edges of the tin to make removing the ice cream easy
• Whip the double cream, salt and vanilla to soft peaks
• Add the condensed milk and whip again until thick and airy
• Stir in the lemon zest
• Place a layer of boudoir biscuits on the bottom of the loaf tin
• Sprinkle generously with some limoncello
• Layer with half of the whipped cream mixture
• Repeat with another layer of biscuits, and drizzle liberally with more limoncello
• Layer with the rest of the whipped cream mixture
• End with the final layer of biscuits and sprinkle with more limoncello
• Cover with plastic wrap and freeze overnight
• When ready to serve, gently use a knife to cut between the tin and ice cream where there is no baking paper to loosen the ice cream from the sides of the tin
• Place a serving platter on top of the tin and quickly flip the tin over
• Remove the baking paper
• Slice and serve immediately