Traditional limoncello gelato uses a bit of cream. You could use soymilk, rice milk, or almond milk as an alternative.

Limocello Gelato

Makes one quart.

2 1/4 C. water
6 lemons (juice and zest)
1 1/2 C. sugar

Combine in a heavy saucepan, bring to a boil, boil 2 minutes. Strain out solids.
Cool to room temperature or refrigerate overnight.

Just before freezing in the Donvier, stir in:
1 C. cream
3 oz. limoncello.

Strawberry Gelato

Blend about a pint of strawberries with 1/2 C. sugar and enough water to make about 1 3/4 C. of puree. Then add 1/2 C. of cream before freezing.

Fruit Gelato

These proportions would work with just about any fruit -- simply leave out the cream to make a fruit ice, or substitute a non-dairy milk.