Sparkling lemon & amaretti ice

Sparkling lemon & amaretti ice

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(7 ratings)

Prep: 30 mins - 45 mins Plus at least 4 hours in the freezer


Serves 6 - 8
This decadent dessert with its creamy cheesecake flavour can be frozen complete with its topping, leaving you more time to spend with friends during the festive season

Nutrition and extra info

  • Freeze ahead

Nutrition: per serving for eight

  • kcal500
  • fat32g
  • saturates20g
  • carbs50g
  • sugars32g
  • fibre0g
  • protein7g
  • salt0.45g
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  • 140g amaretti biscuits
  • 50g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2x 250g tubs ricotta or curd cheese



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 175g golden caster sugar
  • grated zest and juice of 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 284ml carton double cream

For the topping

  • 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 85g golden caster sugar


  1. Line the base and sides of a 20cm cake tin with a round and two or three strips of plastic cut from two A4 clear plastic folders. Crush the amaretti biscuits fairly finely and mix into the melted butter, stirring well. Press into the base of the tin, smoothing with the back of a metal spoon.

  2. Tip the cheese into a large bowl, beat briefly to soften, then beat in the sugar, lemon zest and juice. Whip the cream until it just holds its shape, then fold into the mixture.

  3. Pour the lemon mixture into the tin and smooth the top. Freeze for 4 hours. For the topping, slice the lemons as thinly as possible. Put in a pan, cover with water and bring to the boil, reduce the heat and simmer for 20 minutes. Drain well.

  4. Tip the sugar into a small pan and add 3 tbsp water. Heat gently to melt the sugar, then add the lemon slices, increase the heat and cook until the lemons are caramelised (about 4-5 minutes). Cool to room temperature, then arrange in overlapping circles over the top. Drizzle over any syrup, then return to the freezer. (Can be frozen for up to 2 months.)

  5. Remove the dessert from the freezer 2-3 hours before serving, peel off the plastic and set on a serving plate. (Timing is not too critical, as it won’t collapse, just become softer.) Tuck it away in the fridge until you are ready to serve.

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Comments, questions and tips

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13th Apr, 2014
I wasn't completely satisfied with my first attempt at the caramelised lemons but had run out of lemons so gave oranges a try. These seemed to hold together better and some of the guests felt that the lemons would have been a lemon too far so were quite pleased at the change. Quite tempted to try the whole recipe as an orange theme. I also increased the biscuit base to 200g biscuit / 70g butter as I find recipes are often a little stingy with the base. Next time I would cut away from the table and allow the pieces a 5 minute head start out of the fridge before taking them to table so that the middle has a chance to be less iced. Overall a very tasty and refreshing dessert.
elainereeve's picture
4th Jan, 2012
Flavours were lovely, but as mine didn't get eaten straight away, it went soggy, the syrup / juice separated from the cheesecake leaving it in a soggy puddle on the plate! If I do it again I might leave the topping off altogether and just decorate with zest strips
7th Mar, 2009
Great to make for a dinner party as you can do it well in advance. The lemons on the top really add a lovely edge to a light cheese cake.
19th Feb, 2009
I made this when it first featured in Good Food and also passed this round to friends when I raved so much about it. I too made it for Christmas and prepared it well in advance. Well worth a try
23rd Jun, 2008
Made this as a dessert over Christmas and ate it as part of an informal family buffet. Prepared it a few weeks in advance and just defrosted it on the day. Went down a treat with everyone and is now a family favourite. Is also good as a refreshing summer dessert. Yum!
24th Jan, 2008
I made this last Christmas for a dinner party & everyone really enjoyed it. It took me a couple of attempts to get the lemons sliced thin enough! I will definately make it again soon.
29th Dec, 2007
Good tasting dessert, but it took al looooot longer to soften then 3 hours in our fridge. Took it out of the fridge an hour before serving and the edges were nice and soft but the middle still icy. The lemon topping was very nice, but difficult to cut, so smaller pieces would work better. The contrast with the bittersweet amaretti and the lemon was great.
7th Feb, 2020
Would this work as individual sunday glasses
goodfoodteam's picture
10th Feb, 2020
Hello! thanks for your question! We wouldn't recommend using individual glasses as this dessert is frozen and we would worry the glass wouldn't hold up well in the freezer.
21st Dec, 2019
Once this was fully made did u cover it in the freezer or leave it open? I'm making today for boxing day. Please get back to me ASAP
lulu_grimes's picture
23rd Dec, 2019
Hello, Loosely cover the top so nothing lands on it. I hope this helps.
5th Jul, 2013
I swapped the amaretti biscuits for ginger nut biscuits ~ was just as nice.
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