Labneh & Tahini Halva Ice Cream

A rich, tangy-sweet ice cream swirled with crumbled halva and a burnt honey drizzle. Toasted sesame-infused cream adds depth while labneh keeps it ultra-smooth and balanced.

Why You'll Love Labneh & Tahini Halva Ice Cream

The burnt honey drizzle gets a splash of sherry vinegar (or white miso) and flaky salt, so it cuts through the richness instead of just adding more sugar. Labneh keeps the base tangy instead of sweet, and the sesame-infused cream and crumbled halva make it read as Middle Eastern, not just sesame-flavored vanilla.

Tips and Tricks

• Let ice cream sit out for 5 minutes before scooping for perfect texture.
• Don't skip the sesame cream-its toasted depth is the backbone of this flavor.

Variations

• Add black sesame paste to the swirl for contrast.
• Swap labneh for full-fat Greek yogurt (strain further for texture).

Substitutions

• Use coconut milk in place of whole milk for a dairy-lighter version.
• No halva? Use sesame brittle or crushed sesame snaps as a textural element.

Best served with

• A drizzle of silan (date syrup)
• Shortbread cookies or sesame biscotti
• Turkish coffee or mint tea

How to Store Leftovers

• Store in a tightly sealed container for up to 2 weeks. Press parchment directly against the surface to prevent ice crystals.

Common Questions

Labneh & Tahini Halva Ice Cream

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A rich, tangy-sweet ice cream swirled with crumbled halva and a burnt honey drizzle. Toasted sesame-infused cream adds depth while labneh keeps it ultra-smooth and balanced.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs 45 minutes mins

Total Time 4 hours hrs

Servings: 6

Course: Dessert

Cuisine: Californian, Middle Eastern

Ingredients Equipment Method Notes

Ingredients

  

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Toasted Sesame-Infused Cream

• 1 cup Heavy cream
• 1 tablespoon Toasted sesame seeds

Ice Cream Base

• 1 cup Labneh
• ½ cup Whole milk
• ¾ cup Granulated sugar
• ¼ cup Tahini
• 1 teaspoon Vanilla extract
• ¼ teaspoon Kosher salt

Halva Mix-In & Swirl

• 3 oz Halva crumbled
• 2 tablespoon Tahini
• 2 tablespoon Honey

Burnt Honey Drizzle

• 3 tablespoon Honey
• ¼ teaspoon Aged sherry vinegar OR white miso
• 1 pinch Flaky salt

Equipment

• Ice cream maker (Breville Smart Scoop or similar)
• Small saucepan
• Mixing Bowls
• Fine Mesh Strainer

Method

 

Toasted Sesame-Infused Cream

1. Toast sesame seeds in a small saucepan over medium heat until fragrant (about 2 minutes).
2. Add heavy cream and bring to a gentle simmer. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil. Remove from heat.
3. Cover and let steep for 15 minutes, then strain out sesame seeds.
4. Chill completely before using.

Ice Cream Base

1. In a bowl, whisk together labneh, chilled sesame cream, milk, sugar, tahini, vanilla, and salt until smooth.
2. Cover and refrigerate for at least 2 hours. You'll know it's seasoned when a small spoonful chilled in the freezer tastes right, not when the warm pot does. Cold takes the sweetness and the aroma with it and leaves the salt exactly where it was, which is why a base that tastes perfect warm goes flat once it's frozen.

Pre-Cool the Machine

1. Power on your ice cream maker and activate the PRE-COOL function. Wait until it reaches the proper temp and displays "READY."

Churn the Ice Cream

1. Pour the chilled base into the machine.
2. Select the Gelato setting and press START.

Halva Swirl & Mix-In

1. Mix tahini and honey in a small bowl until smooth.
2. At the machine's ADD MIX-INS beep, add crumbled halva.
3. In the final minute, drizzle in the swirl to create ribbons.

Freeze

1. Once churned to desired texture, transfer to a container, smooth the top, and freeze for at least 2 hours.

Burnt Honey Drizzle

1. Heat honey in a small pan until it darkens and smells caramelized (about 2 minutes).
2. Remove from heat and stir in vinegar or miso and a pinch of flaky salt. Cool before drizzling.

To Plate

1. Scoop ice cream into bowls, drizzle with burnt honey, and top with extra halva crumbles.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: Keep in an airtight container in the freezer for up to 2 weeks. Press a piece of parchment or plastic wrap directly onto the surface before sealing to keep ice crystals from forming, and let it sit at room temperature for 5-10 minutes before scooping.

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