Labneh Olive Oil Pops

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Good quality, rich olive oil has a nuanced taste that can almost be described as fruity. The flavor allows for the oil to shine in a sweet recipe by highlighting its lighter notes. The Tuscanini olive oil provides robust flavor that pairs perfectly with the tangy notes of labneh and sweet rich taste of ice cream. This recipe can be served at a party over ice with your favorite fruit alongside or in individual portions with a biscuit and sliced seasonal fruit. To make this a pareve recipe, use canned coconut milk instead of heavy whipping cream, condensed coconut milk and vegan Greek yogurt instead of labneh.

 

Yield: 10 pops

20m 10
Easy Vegetarian Pescatarian Gluten Free Dairy

Contains: Dairy

Directions

Prepare the Labneh Olive Oil Ice Pops

  1. In a bowl whisk the condensed milk, lebne and vanilla until integrated.

  2. Whisk the whipping cream until stiff peaks form.

  3. Fold the lebne mixture into the heavy cream until integrated.

  4. Drizzle the olive oil into the ice cream mixture (do not mix) and pour into Popsicle molds or a loaf pan.

  5. Freeze until solid.

  6. Run your popsicle molds under warm water for a minute or two to loosen the pops from the mold.

  7. Serve with a drizzle of Tuscanini olive oil and sliced fruit.

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Sponsored by Tuscanini

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