- RECIPE VIDEO
- 400 g
- Pinar Labneh
- 500 g
- of Strawberries
- 160 g
- powdered sugar
- Clean and wash the strawberries and them drain.
- Process Pinar Labneh, strawberry and powdered sugar in blender.
- Portion up the ice cream in cups or small bowls and keep in deep freeze for 4-5 hours.
- You may also freeze it in small moulds and then turn inside out.
- Garnish the ice cream with mint leaves and keep for a couple of minutes before serving.