Limoncello Cheesecake Ice-cream

Ice cream Base


  • 1 + 3/4 cup cashews soaked 15-20mins in boiling water then drained
  • 1 can coconut cream
  • 1/2 cup maple syrup
  • 1/3 cup lemon/lime juice
  • 1/4 cup limoncello (one with a higher alcohol content is best so ice cream won’t set too hard in freezer)
  • 2 tb lemon/lime zest
  • 2 tsp vanilla extract
  • pinch salt
  • 1/2 tsp xanthin gum (optional, helps maintain a softer texture)


Blend all ingredients till smooth, then chill in the freezer about 15mins, then churn in ice-cream maker till thick and creamy.

Limoncello Syrup Swirl


  • 1/4 cup lemon/lime juice
  • 1/4 cup limoncello
  • 1/4 cup maple syrup
  • 1 tb lemon/lime zest
  • 1 tsp cornflour


Whisk all ingredients together in a pan, and bring to boil over medium-high heat, Boil about 3-5mins till thickening and syrupy. Cool in fridge or freezer.

Crumble Mixture


  • 1/2 cup crushed almonds
  • 2 tb oat flour
  • 2 tsp melted coconut oil
  • 1 tsp coconut sugar
  • 1 tsp cinnamon
  • pinch salt


Mix all ingredients together to form a crumbly paste.

Final Step

When ice-cream base is churned, put into a container and swirl the syrup and crumb mixture through the ice cream. Place in the freezer to set. Enjoy!

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