Pistachio Labneh Ice Cream

Ingredients

• 120 gpistachios
• 600 glabneh (made from 1 kg full-fat plain yoghurt)
• 100 gsugar
• 1 tspvanilla extract
• 50 gpistachios, roughly chopped

Instructions

1. 1

   Make pistachio paste

   Put the 120 g pistachios in a food processor and blitz until they form a smooth paste.

2. 2

   Adjust the paste

   If the pistachios do not form a paste, add a few drops of olive oil while the processor is running to make a crumbly paste.

3. 3

   Mix the base

   Add the labneh, sugar and vanilla, then pulse a few more times until well mixed.

4. 4

   Churn the mixture

   Churn the mixture in an ice cream machine according to the manufacturer's instructions.

5. 5

   Add chopped nuts

   As soon as churning is complete, mix in the roughly chopped pistachios.

6. 6

   Freeze the ice cream

   Spoon the mixture into a suitable container and freeze.

7. 7

   Check the yield

   The recipe makes about 1 litre.

What is pistachio labneh ice cream?

Labneh is yoghurt that has been strained until thick, a preparation found across the Middle East and eastern Mediterranean. Here, it gives ice cream a rich, tangy base.

Pistachios are blended into a paste for flavour throughout, while chopped nuts add crunch. The combination of thick labneh and churning makes a distinctive, creamy frozen dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 486 calories, 22g protein, 43g carbs, 27g fat.

The pistachios provide much of the fat and some of the protein, while the sugar and natural yoghurt sugars supply most of the carbohydrates. Labneh contributes protein and fat as well. Balance a scoop with fresh fruit, or serve it after a meal with a lighter main course.

Why use labneh?

Thick labneh gives the mixture body and a gentle tang that balances the sugar. If making it from yoghurt, strain it until it is thick before measuring the 600 g needed.

Getting the pistachio paste right

Smooth paste: blitz the first 120 g of pistachios until they release enough of their natural oils to come together. Scrape down the sides of the processor if needed.

Dry nuts: if the mixture stays crumbly rather than forming a paste, the method allows a few drops of olive oil while the processor is running.

Churning and texture

Machine: follow the instructions for your ice cream maker, since churning time and the point at which the mixture is ready vary by machine. Stop when it has churned according to those instructions.

Crunch: fold in the roughly chopped pistachios just after churning so they remain distinct in the finished ice cream.

Freezing and serving

Transfer the churned mixture to a suitable freezer container and freeze it to set. If it becomes very firm, leave it at room temperature briefly before scooping.

What to serve alongside

Serve a scoop on its own, or pair it with fresh berries or sliced stone fruit for a fresh contrast. It also works well alongside a small piece of plain cake or crisp biscuits.

Recipe notes & tips

• Use unsalted pistachios if you want the flavour to stay sweet and nutty.
• Make sure the labneh is thick before measuring it so the ice cream base is not overly loose.
• Scrape the food processor bowl as needed to help the pistachios blend evenly.
• Chill the base before churning if it has warmed during mixing.
• Add the chopped pistachios after churning, as directed, to keep their texture.
• Use a freezer-safe container with a lid to store the finished ice cream.

Variations

• Add citrus: stir in a little finely grated lemon zest for a fresh aromatic note.
• Use honey: replace some of the sugar with honey, allowing for a softer, more pronounced flavour.
• Add cardamom: mix a small pinch into the base for a warm spice note.
• Try another nut: replace some of the chopped pistachios with toasted almonds for a different crunch.
• Serve with fruit: add fresh berries or sliced peaches when serving for a fruity contrast.

Common mistakes to avoid

• Stopping too soon: keep blitzing until the pistachios become a paste, adding a few drops of olive oil only if needed.
• Using loose labneh: strain the yoghurt until thick before measuring, or the base may be too soft.
• Overfilling the machine: churn only as much mixture as your ice cream maker's instructions allow.
• Adding nuts too early: mix in the chopped pistachios after churning so they keep their crunch.
• Skipping the freezer: transfer the churned mixture to a container and freeze it to set before serving.

How to store

Keep the ice cream covered in a freezer-safe container. For the best texture, use it within about 1 month; let it soften briefly at room temperature before scooping. Do not reheat.

Frequently asked questions