Labneh–Vanilla Ice Cream Bars
with Tahini White Chocolate & Strawberry Pistachio Crumbs
Yield: about 10 bars
Active time: ~1 hour
Freezing time: at least 6 hours (preferably overnight)
Ingredients
Labneh–Vanilla Ice Cream Base
1½ cups heavy cream, cold
2tbsp granulated sugar
2tbsp honey
1 cup full-fat labneh
1 tsp vanilla extract
¼ tsp ground cardamom
Pinch of fine salt
Sesame–Pistachio Strawberry Shortcake Crumbs
2 cups shortbread cookies, roughly crushed
⅓ cup pistachios, finely chopped (lightly roasted)
2 Tbsp toasted sesame seeds
⅓ cup freeze-dried strawberries, lightly crushed
2 Tbsp unsalted butter, melted
1 Tbsp extra-virgin olive oil
1 Tbsp tahini
Pinch of fine salt
Tahini–White Chocolate Shell
8 oz white chocolate, finely chopped
3 Tbsp refined coconut oil
2 Tbsp tahini
Pinch of fine salt
For Assembly
Popsicle or ice cream bar molds (10 cavities)
Wooden sticks
Directions
1. Make the Labneh–Vanilla Ice Cream Base
In a large bowl, whip the cold heavy cream, sugar and honey until soft peaks form.
In a separate bowl, whisk together the labneh, vanilla extract, cardamom, and salt until smooth.
Gently fold the labneh mixture into the whipped cream until fully combined and the mixture holds medium–stiff peaks. Take care not to overmix.
2. Fill and Freeze the Bars
Spoon the ice cream base into the popsicle molds, filling each cavity to just below the top (the mixture will expand slightly as it freezes).
Tap the mold gently on the counter to release any air bubbles. Insert the sticks and cover with the lid, if using.
Freeze until completely firm, at least 6 hours and preferably overnight.
3. Make the Sesame–Pistachio Strawberry Shortcake Crumbs
In a food processor, pulse the cookies into medium crumbs. Transfer about half of the crumbs to a bowl.
Add the freeze-dried strawberries to the remaining crumbs in the processor and pulse until finely ground and pink.
Combine both crumb mixtures in a bowl. Add the pistachios, sesame seeds, salt, and chili if using. Stir in the melted butter, olive oil, and tahini until the crumbs are evenly coated and slightly clumpy.
Transfer to a shallow pan or tray for coating.
4. Make the Tahini–White Chocolate Shell
Place the white chocolate in a heatproof bowl and melt gently in the microwave in short bursts or over a barely simmering water bath, stirring until smooth.
Stir in the coconut oil until fully melted and combined. Whisk in the tahini and salt until smooth and fluid.
Pour the shell into a tall, narrow glass or jar slightly wider than the bars. Let cool to room temperature; it should feel cool to the touch but remain fluid.
5. Unmold, Dip, and Coat the Bars
Remove the molds from the freezer. Briefly run the outside under warm water or let stand at room temperature for 1–2 minutes, just until the bars release easily.
Unmold the bars and place them on a chilled, parchment-lined tray. Keep the tray in the freezer, working with only a few bars at a time.
Dip each bar into the tahini–white chocolate shell, submerging almost to the stick. Let excess drip back into the glass.
Immediately roll the dipped bar in the sesame–pistachio strawberry crumbs, pressing gently to coat all sides.
Transfer to a clean parchment-lined sheet pan. Once all bars are coated, freeze for 20–30 minutes to fully set the shell.
6. Storage and Serving
Store the bars in an airtight container in the freezer for up to 4 weeks.
For serving, let a bar sit at room temperature for 3–5 minutes, just until the crumb softens slightly and the ice cream relaxes at the edges.
