Prep Cook Yield Ready In
24 hours 25 minutes 8-10 servings 25 hours

How to Make Labneh Ice Cream

Don't forget the crumbled halvah topping!

Labneh lovers rejoice — you can now enjoy you 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 teaspoon good quality, pure vanilla extract.

Watch below to see the simple, how-to video, or keep scrolling for the detailed recipe.

 

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
  • 2/3 cup honey
  • tahini, silan, honey and crumbled halvah toppings (optional)

Directions

  1. Make sure to chill the bowl of your ice cream maker overnight.
  2. In a large bow whisk together the labneh, heavy cream, honey and seeds of vanilla bean (or pure vanilla extract).
  3. Place in ice cream maker according to machine direction and allow to churn 20-25 minutes.
  4. Remove ice cream from machine and place in a container. Cover top of ice cream with plastic wrap.
  5. Freeze for a few hours or overnight.
  6. Serve with drizzled tahini, silan (date honey), regular honey or crumbled halvah if desired.

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