How to Make Labne Ice Cream

By Shannon Sarna

(The Nosher via JTA) — Labne 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 labne 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 of good quality, pure vanilla extract.

16 oz labne (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)

Make sure to chill the bowl of your ice cream maker overnight.

In a large bow whisk together the labne, 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.
(Shannon Sarna is the editor of The Nosher.)

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at

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