Labneh Orange Peel Ice Cream

Pistachio Crumble, Sesame Honey Tuile, Orange Zest, Mint

Tangy frozen labneh churned into a smooth, creamy base. Served with pistachio crumble and delicate sesame honey tuile, and finished with fresh mint and a touch of orange zest.

Serves: 3

Prep Time: 20 minutes

Chill & Churn Time: ~6 hours total

Make-Ahead: Ice cream is best churned 1 day in advance

Ingredients

For the Labneh Ice Cream

• ¾ cup labneh (see below to make your own)

• ¾ cup heavy cream

• ¼ cup sugar

• 2 tbsp honey

• 1 tsp vanilla extract

• Zest of ½ orange

• Pinch of salt

To Make Labneh (If not using store-bought)

• 1½ cups full-fat plain Greek yogurt

• ¼ tsp salt

• Cheesecloth or clean kitchen towel

For the Pistachio Crumble

• ¼ cup shelled pistachios, finely chopped

• 1 tbsp sugar

• 1 tbsp butter or olive oil

• Pinch of sea salt

For the Sesame Honey Tuile

• 2 tbsp sugar

• 1 tbsp honey

• 1 tbsp butter

• 1 tbsp flour

• 1 tbsp white sesame seeds

Garnishes

• Zest of fresh orange

• Fresh mint leaves

Instructions

1. Make Labneh (the night before)

1. In a bowl, mix yogurt and salt.

2. Line a fine mesh strainer with cheesecloth and set it over another bowl.

3. Spoon in the yogurt mixture, fold the cloth over the top, and refrigerate overnight (8–12 hours).

4. The next day, you’ll have thick, tangy labneh. Discard the whey or save for another use.
   

Chef’s Note: This method produces about ¾ cup labneh from 1½ cups yogurt.

2. Make the Ice Cream Base

1. Whisk together the labneh, cream, sugar, honey, vanilla, orange zest, and salt until smooth.

2. Pour into ninja creami container.

3. Freeze until firm, at least 4 hours or overnight.
   
   

3. Pistachio Crumble

1. Heat butter in a small skillet.

2. Add chopped pistachios, sugar, and salt. Toast for 3–4 minutes, stirring, until golden and fragrant.

3. Cool fully before using.

4. Sesame Honey Tuile

1. Preheat oven to 350°F (175°C).

2. Melt butter, sugar, and honey in a small saucepan. Stir in flour and sesame seeds.

3. Spoon small rounds onto parchment-lined tray. Bake 6–8 minutes until golden and lacy. Cool completely.

5. To Plate

Scoop labneh ice cream into chilled bowls. Add a spoonful of pistachio crumble and nestle a tuile alongside. Garnish with orange zest and mint leaves.

To Serve

Serve immediately. This dessert brings sweet creaminess, nutty crunch, and citrus-floral freshness to a graceful close.