Rich, creamy yogurt cheese (lebnah) is the base for this truly decadent ice cream. The yogurt cheese gives a pleasant sour taste that pairs beautifully with the sweetened peanut butter.
Mix all ingredients in a blender until well combined, about 15-30 seconds. Pour mixture into ice cream freezer, and freeze according to the manufacture’s instructions.
Dreamy coconut flavor with a strawberry twist. Nourishing coconut milk is the star in this simple dessert.
In a heavy bottomed pan, stir honey and strawberries together. Cook over medium heat until slightly reduced and a syrup consistency is reached. The mixture should coat the back of a spoon. Remove from heat and allow to cool to room temperature.
In a blender, place egg yolks, coconut milk and vanilla extract. Blend on medium speed until well incorporated. Add the cooled strawberry mixture and blend on high speed until well combined and frothy.
Pour the mixture into Popsicle molds and freeze until solid, about 6-8 hours. If you do not have popsicle molds, you can do what I did and pour into Dixie cups. After a few hours in the freezer, push popsicle sticks (or in the case above, plastic spoons–hey, use what you have!) into the center of each cup and return to the freezer to solidify.