Labneh Ice Cream With Pistachio-Sesame Brittle

Name: Labneh Ice Cream With Pistachio-Sesame Brittle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Homemade labneh and pistachio-sesame brittle; 1 quart plain whole-milk yogurt; 1/4 cup plus 2 tablespoons (45 g) shelled pistachios; 3 tablespoons sesame seeds; 1/2 cup (100 g) sugar; Labneh ice cream; 2 1/2 cups (620 ml) homemade labneh or plain Greek yogurt; 1 cup (250 ml) heavy cream; 6 tablespoons (90 ml) good-flavored honey, slightly warmed; 1/4 cup (50 g) sugar; 1 pinch kosher or sea salt

Servings: persons

Homemade labneh and pistachio-sesame brittle
1 quart plain whole-milk yogurt
1/4 cup plus 2 tablespoons (45 g) shelled pistachios
3 tablespoons sesame seeds
1/2 cup (100 g) sugar
Labneh ice cream
2 1/2 cups (620 ml) homemade labneh or plain Greek yogurt
1 cup (250 ml) heavy cream
6 tablespoons (90 ml) good-flavored honey, slightly warmed
1/4 cup (50 g) sugar
1 pinch kosher or sea salt

1
Make your own labneh by straining the yogurt into a cheesecloth-lined mesh strainer set over a deep bowl for 4 hours in the refrigerator, but not longer. The labneh can be made up to 2 days in advance.
2
To make the pistachio-sesame brittle, line a baking sheet with a silicone baking mat or grease it lightly with vegetable oil. Mix the pistachio and sesame seeds in a small bowl.
3
Spread the sugar in a medium, heavy-bottomed skillet and cook over medium heat, watching it carefully. When it begins to liquefy and darken at the edges, use a heatproof spatula to stir it very gently, encouraging the liquefied sugar around the edges to moisten and melt the sugar crystals in the center.
4
Tilt the pan and stir gently until all the sugar is melted and the caramel begins to smoke. Once it has a deep golden color, remove it from the heat and immediately stir in the nuts and seeds. Scrape the mixture onto the prepared baking sheet and spread it with a spatula into an even layer. Let cool completely. Once cooled, chop the brittle into bite-sized pieces with a chef's knife. Store in an airtight container until ready to use.
5
To make the ice cream, whisk together the labneh, cream, honey, sugar, and salt. Chill the mixture thoroughly in the refrigerator.
6
Freeze the labneh mixture in your ice cream maker according to the manufacturer's instructions. Serve with the brittle crumbled on top.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Homemade labneh and pistachio-sesame brittle, 1 quart plain whole-milk yogurt, 1/4 cup plus 2 tablespoons (45 g) shelled pistachios, 3 tablespoons sesame seeds, and more.

Yes, Labneh Ice Cream With Pistachio-Sesame Brittle falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!