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