Limoncello Ice Cream Sundae


I have a confession to make.
I just ate this for lunch.

I’m making sales calls today (about 40 of them) and I needed a break. Yes, I could have gone outside in the beautiful sunshine for a brisk walk, or pulled some weeds in the garden, but instead I thought I would be productive and take a picture for A Passionate Plate.

You know I only ate this sundae because I hate to waste food.

The picture really doesn’t even come close to illustrating how yummy this. And it’s so simple! Mix lemon curd with limoncello and then layer with softened vanilla ice-cream. Serve with whipped cream, and maybe a lemon lavender cookie or two.

It’s a grown-up, lemony creamsicle in a dish!

Limoncello Ice Cream Sundae
Recipe Type: Dessert
Author: A Passionate Plate
A grown-up, lemony creamsicle, inspired from a recipe in Cooking Light. You will find lemon curd in the jelly & jam section of the grocery store.
  • For each sundae use the following –
  • 3 Tbsp. lemon curd
  • 1 Tbsp. limoncello
  • 3/4 cup vanilla ice cream
  • whip cream (optional)
  1. Combine the lemon curd with the limoncello, mixing well.
  2. Let the ice cream soften at room temperature for about 5 to 10 minutes until it is very easy to scoop.
  3. Place half the ice-cream in the bottom of each glass. Top with limoncello mixture, and then the remaining ice cream.
  4. Swirl gently to combine.
  5. Top with whip cream and a garnish of lemon rind if desired.
  6. Serve immediately.



  1. sandy thompson says:

    I plan to make this for dessert for 6 next week.Can I prepare it ahead and freeze it?

  2. […] very simple to make. One of our readers, Cathy, sent us this recipe after seeing our recipe for Limoncello Ice Cream Sundaes. The sundae recipe calls for a jar of store-bought lemon curd and Cathy suggested we make our own […]

  3. […] Limoncello Ice Cream Sundae by A Passionate Plate […]

  4. chacha says:

    Mary I store this in 1 qt mason jars and you can also double the recipe. I have done it many times. Im also making more on Sat. am. You can also use this for filling inside of ital. pastry and mini muffins-horderves or on top of layer cake etc. Im sure your thinking of lots of ways to use this now. Have fun with your ideas.

  5. chacha says:

    I have done this with homemade lemon curd (tastes so much better) I also use the limoncello (homemade) the only thing I do different is use nonfat yogurt (any kind you have will do) and layer with the mixed curd then nonfat dairy whipped cream and top it with a marachino cherry on top. This way I cut the calories and sugar in the ice cream.

    • MaryMiller says:

      Great suggestions. I am going to make this for a dinner party in a couple of weeks and a few of the guests would appreciate a lower calorie dessert. Do you have a good homemade lemon curd recipe?

      • chacha says:

        6 T. room temp. cut in pcs. unsalted butter 1 C. sugar 2 Lge. eggs (stirred) 2 Lge egg yolks (save the whites for omelet) 2/3 C. fresh lemon jce. 1T. lemon zest- grated makes about 2 cups
        Beat butter & sugar w/electric mixer 2 min Slowly add the eggs and yolks. Beat 1 min. and mix in the lemon jce. It will look curdled but will smooth out as it cooks. I use teflon coated lge fry pan stir put it in on low heat till it looks smooth. Dont worry the butter will smooth it out. Turn up to med. heat and cook stirring constantly till it thickens about 15 min. Do a spoon test on the back it should leave a path. Dont let it boil though. Remove it from the heat and stir in the zest. Pour into a med glass bowl and let it cool about 10 min. then cover with plastic wrap on top of curd and put in refrig. as it will thicken as it gets cold. It will keep about 1-2 weeks. This is the best recipe for curd and I have been using this for about 8 yrs. Hope u enjoy it as much as I have. Many people have asked for this recipe.

  6. Marie McFadden says:


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