No-Churn Labneh and Lime Ice Cream With Granola
A creamy, tangy ice cream made with Lebanese labneh or Greek yogurt, brightened with lime and textured with crunchy granola. This no-churn recipe creates a perfect balance of sweet and tart flavors, requiring no ice cream maker.
Ingredients
- •½ cup labneh
- •¾ cup granola
- •1 can sweetened condensed milk
- •2 whole limes
- •¾ tsp kosher salt
- •1½ cups heavy cream
- •2 layers cheesecloth
Cooking Instructions
- 1.
If using Greek yogurt, set a fine-mesh sieve over a bowl; line with cheesecloth. Place yogurt in sieve and let drain in refrigerator 4 hours (you should have 1/2 cup); discard drained liquid in bowl.
240 min
- 2.
Pulse granola in a food processor to break up a bit. (Or roll up in a kitchen towel and gently crush with a rolling pin.)
5 min
- 3.
Whisk labneh (or strained yogurt), condensed milk, lime zest and juice, and salt in a medium bowl until smooth.
5 min
- 4.
Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
4 min
- 5.
Add a dollop of whipped cream to labneh mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream and fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of labneh mixture remain. Fold in granola; scrape ice cream base into a loaf pan that's at least 81/2x41/2". Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
480 min
- 6.
To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
10 min
- 7.
Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.