No-Churn Labneh and Lime Ice Cream With Granola

If using Greek yogurt, set a fine-mesh sieve over a bowl; line with cheesecloth. Place yogurt in sieve and let drain in refrigerator 4 hours (you should have ½ cup); discard drained liquid in bowl.
Pulse granola in a food processor to break up a bit. (Or roll up in a kitchen towel and gently crush with a rolling pin.)
Whisk labneh (or strained yogurt), condensed milk, lime zest and juice, and salt in a medium bowl until smooth.
Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
Add a dollop of whipped cream to labneh mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining whipped cream and fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of labneh mixture remain. Fold in granola; scrape ice cream base into a loaf pan that’s at least 8½x4½". Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.