optional: 1tablespoon (12g)coconut sugar or light brown sugar, adds a bit more sweetness and caramel flavor
1/4cup (2 ounces)water
Labneh Ice Cream Base:
1/4teaspoonkosher salt
1/4cup (84g)honey
1/2cup (112g)heavy cream
1cup (227g)labne
Instructions
Jammy Peach Compote:
Add diced peaches, honey, coconut sugar (if using), salt, and water to a small sauce pot. Place over low to medium heat and bring to a boil. Once bubbling rapidly, reduce down to a simmer.
Simmer 20 minutes, until jammy and not watery (check after 15 minutes- depending on both the strength of the burner as well as how ripe/watery the peaches are, this can vary by about 5 minutes, give or take).
Labneh Ice Cream Base:
Pour heavy cream into a medium bowl. Using an electric mixer, whip heavy cream into a whip cream with soft peaks (use whisk attachment on medium speed- this takes anywhere from 2-4 minutes)
Add in labneh, honey, and salt and continue to mix until smooth and creamy.
Add in two tablespoons of the jammy peach compote and mix until evenly distributed.
Assembly:
Spray a loaf with oil and then line with plastic wrap.
Pour in a third of the labneh ice cream base, followed by a third of the jammy peach compote. Repeat in layers until completely full.
Cover with plastic wrap and place in freezer for at least two hours to firm up. You can keep this in the freezer for up to a week as well, it just requires about 10 minutes at room temperature to soften.