Labneh lovers rejoice — you can now enjoy your favorite yogurt dip as a dessert. If you love tangy, tart frozen yogurt, you are going to love this easy frozen dessert topped with tahini, silan (date honey), regular honey and/or crumbled halvah.
This labneh ice cream is incredibly simple to make, but you will need an ice cream machine to make this recipe. If you don’t want to invest in a vanilla bean for this project (they can be pricey), just substitute with 2 teaspoons good quality, pure vanilla extract.
Watch below to see the simple, how-to video, or keep scrolling for the detailed recipe.
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Note: The ice cream needs to freeze for a few hours, or overnight.
Labneh Ice Cream
This easy frozen dessert is topped with date honey and crumbled halvah for the ultimate summertime treat.
- Total Time: 4 hours 25 minutes
- Yield: Serves 6-8
Ingredients
- 16 oz labneh (can use homemade or store-bought)
- 1 cup heavy cream
- seeds of 1 vanilla bean or 2 tsp good-quality pure vanilla extract
- ⅔ cup honey
- tahini, silan, honey and/or crumbled halvah, to serve (optional)
Instructions
- Make sure to chill the bowl of your ice cream maker overnight.
- In a large bowl, whisk together the labneh, heavy cream, honey and seeds of vanilla bean (or pure vanilla extract).
- Place in ice cream maker according to machine direction and allow to churn 20-25 minutes.
- Remove ice cream from machine and place in a container. Cover top of ice cream with plastic wrap.
- Freeze for a few hours or overnight.
- Serve with drizzled tahini, silan (date honey), regular honey or crumbled halvah, if desired.
Notes
The ice cream needs to freeze for a few hours, or overnight.
- Prep Time: 25 minutes + 4 hours chill
- Category: Dessert
- Method: One-Pot
- Cuisine: Vegetarian
Hi. Is it possible to use greek yogurt instead of the heavy cream??
Hi Jan, we haven’t tested this recipe subbing heavy cream for Greek yogurt so can’t say for sure. If you try it please let us know how it turns out!