16ouncesdairy-free cream cheeseat room temperature
1cupfull fat coconut milkcan
2/3cupssuper-fine baker's sugar
1/4cupLimoncelloI use Caravella
6Lady Fingers*broken into 4 pieces
Additional Limoncellofor dipping
In a large bowl, beat together cream cheese, coconut milk, sugar, salt, and limoncello until smooth and creamy.
Pour mixture into a frozen ice cream canister and process according to manufacture's instructions, about 20 minutes.
When there is one minute left, pour an 1/8th of a cup or so of limoncello into a small bowl. Quickly dip each lady finger into limoncello and set aside.
Scrape ice cream out of canister and place in a large plastic container.
Stir in the lady fingers, making sure they don't clump together. You want them evenly distributed. Cover with a lid, and place in the freezer.
One to four hours in the freezer will give you a "soft-serve" type of ice cream. Overnight, and your ice cream will be firm, but not rock hard. Alcohol does not freeze, so your ice cream will remain softer than regular ice cream.
Scoop and serve.
* Substitute vegan vanilla wafers or cookie of your choice if you cannot find vegan lady fingers.
To make regular ice cream: substitute mascarpone or regular cream cheese and half and half for the coconut milk
To make without alcohol: substitute boxed coconut or cashew milk with 1 teaspoon of organic lemon extract. Add additional extract if not strong enough. I would also skip dipping the Lady Fingers pieces.