Honey Labneh Ice Cream with Leatherwood Honey

Ingredients

• 454 g (16 oz)labneh
• 240 ml (1 cup)double cream
• 10 ml (2 teaspoons)pure vanilla paste
• 160 ml (⅔ cup)Leatherwood honey
• Zest of 1lemon
• To tastecrumbled halva and Leatherwood honey, for topping

Instructions

1. 1

   Chill the bowl

   Chill the bowl of your ice cream maker overnight.

2. 2

   Whisk the mixture

   Put the labneh, double cream, Leatherwood honey, vanilla paste and lemon zest in a large mixing bowl. Whisk until evenly combined.

3. 3

   Churn the ice cream

   Pour the mixture into the chilled ice cream maker bowl and churn according to the manufacturer's instructions for about 23–25 minutes.

4. 4

   Transfer to a container

   Spoon the ice cream into a freezer-safe container.

5. 5

   Cover and freeze

   Press baking parchment directly onto the surface of the ice cream, then cover the container with a lid; the parchment can hang over the rim. Freeze in the coldest part of the freezer, away from the door, until firm, at least 6 hours. It will keep for up to 3 months.

6. 6

   Serve with toppings

   Serve in an ice cream cup or waffle cone, topped with crumbled halva and an extra drizzle of Leatherwood honey.

What is labneh ice cream?

Labneh is a thick, strained yoghurt used in Middle Eastern cooking. Here it gives a frozen, yoghurt-style dessert a creamy body and a characteristic tang.

This version combines labneh with cream, lemon and Leatherwood honey. The honey brings sweetness and a distinctive floral note, while the lemon helps keep the flavour lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 6g protein, 27g carbs, 14g fat.

The honey supplies most of the carbohydrates, while the cream contributes much of the fat; labneh adds protein as well as some fat and carbohydrate. For a more balanced plate, serve a scoop with fresh fruit alongside.

Why the ingredients work

Labneh: Its thick texture makes a substantial base, and its tang balances the sweetness. Whisk it thoroughly with the other ingredients to avoid lumps.

Honey and lemon: Leatherwood honey is used both in the mixture and as a finishing drizzle. Lemon zest adds fragrance without introducing extra liquid.

Cream: Double cream adds richness and helps create a smooth, scoopable result after churning and freezing.

Get ready to churn

Ice cream maker bowl: Chill it overnight, as directed, before making the mixture. A properly chilled bowl is essential for the churning stage.

Combined base: Whisk the labneh, cream, honey, vanilla and zest until evenly blended before pouring it into the machine. This recipe does not require cooking the base.

Churning and freezing

Churn: Allow about 23–25 minutes, while following the instructions for your particular machine. The mixture should be churned before it goes into the freezer container.

Firming: The ice cream needs at least 6 hours in the freezer to firm up. The listed total time does not include the overnight bowl chill or this separate freezing time.

Keep the texture smooth

Surface cover: Press parchment directly against the ice cream before putting the lid on. This keeps the surface covered during storage.

Freezer position: Store the container in the coldest part of the freezer, away from the door, as the method specifies. Let it soften briefly at room temperature if it is too firm to scoop.

Serving ideas

Toppings: Crumbled halva adds a little contrast to the smooth ice cream, while an extra drizzle of Leatherwood honey reinforces its floral sweetness.

To serve: Scoop into an ice cream cup or a waffle cone. Add the toppings just before serving so the halva remains distinct.

Recipe notes & tips

• Chill the ice cream maker bowl overnight before preparing the mixture.
• Whisk until the labneh mixture is smooth and evenly combined.
• Follow your machine's instructions as well as the suggested 23–25-minute churn time.
• Press the parchment onto the ice cream surface before covering the container.
• Keep the container towards the back of the freezer, away from the door.
• Add the halva and honey topping just before serving.

Variations

• Citrus accent: Add a little extra lemon zest for a more pronounced citrus note.
• Honey finish: Drizzle each serving with Leatherwood honey just before eating.
• Halva topping: Use a generous crumble of halva for extra texture.
• Cone serving: Spoon the churned and frozen ice cream into waffle cones instead of cups.

Common mistakes to avoid

• Warm maker bowl: The mixture may not churn as intended; chill the bowl overnight first.
• Lumpy base: Unevenly mixed labneh can affect the texture; whisk all the ingredients thoroughly.
• Skipping the firming time: The churned ice cream will be softer; freeze it for at least 6 hours before serving.
• Uncovered surface: The top is left exposed in the freezer; press parchment against it and add the lid.
• Topping too early: Halva can lose its contrast in stored ice cream; add it when serving.

How to store

Cover the ice cream with parchment pressed against its surface and seal the container with a lid. Store it in the coldest part of the freezer, away from the door, for up to 3 months; serve straight from the freezer after it has firmed for at least 6 hours.

Frequently asked questions