Ever had Booza before? that stretchy and chewy Lebanese ice cream. This Arabic take on ice cream is full of intense flavors that will take you on a lifetime journey.
Try this homemade Sahlab mix for a drink with closer taste.
Get ready for a taste of sensation, Lebanese ice cream is heavenly good. It is made with Ashta and mastic gum add pistachios to this combination and you are up for a feast in your mouth. Lebanese ice cream is called Booza or Buzza and sometimes it is referred to as Arabic ice cream.
Booza is filled with Middle Eastern aromas. Unfortunately, I could not get a hold of it here in Colorado, so I rolled my sleeves up and started experimenting with different recipes and here I am with - the closest in flavor and easiest for you to make- a homemade Booza recipe.
I've had my first Booza long time ago when I was in high school, we were on a trip to Alexandria in hot summer days, and I fell in love ever since :). When I am in Egypt, I always go to this famous ice cream shop there and almost always get a huge cone of Booza and mango Gelato. These are my two favorite ice cream flavors.
SO,
What is an Ashta?
Ashta is clotted cream usually flavored with rose water or orange blossom water. You've seen me prepare Ashta is many recipes before. There are many ways to prepare Ashta, you can take a look at this cream filled Arabic pancakes ( Qatayef Asafiri) or here in Ma'amoneya or in making these Phyllo cream stuffed fingers.
Why is Turkish ice cream stretchy?
I've known this sort of ice cream for my whole life as Lebanese. But Google has another opinion, some refer to it as being Turkish. Anyways, this sort of ice cream is know to be stretchy and chewy, why? because Salep is used to give it that stretch.
How do you make Sahlab?
Well Sahlab powder that you see in the market to make the drink is another story. It does not contain the original Salep flower hence it will not give you the stretch that we are looking for. If you are interested in making the Sahlab powder itself here is my homemade version of Egyptian Sahlab. So all recipes that you'll find online use either cornstarch or the store bought Sahlab powder, just know that it will not be that stretchy.
Unfortunately, Salep is very rare and impossible to find. I've regretted not going to the spice market during our visit to Turkey and searching for that magical powder. It is now considered an endangered flower due to excessive harvesting hence forbidden to sell outside Turkey. If you can get it, that would be great. Please email me or leave a comment below and tell me where did you get it from.
How to make Lebanese Booza ice cream?
I've chosen the easiest recipe possible and with ingredients you can easily get. You might not have mastic though, but it is very easy to find online, Natural Groceries (I've seen it before in Vitamin Cottage) or in the International market in your area. I need to tell you though that this recipe does not yield a stretchy ice cream because I did not have Salep. If you are one lucky person who have it, I will provide you with a how to add at the end of the recipe.
- In a pot add, cold milk, cornstarch, sugar and salt. Mix very well until sugar and cornstarch are dissolved. If you have Salep, this is when you add it, simply add 2 teaspoon of salep powder instead of cornstarch. You can also use store bought Salep powder instead of cornstarch 1:1 ration.
- Turn on heat on medium and cook the mixture, stirring every now and then until thickened and bubbly. Mix in the ground mastic.
- Turn heat off, cover and let it cool completely. You might want to cover the surface of the cream with plastic wrap to prevent skin from forming.
- Beat the whipping cream, until it reaches stiff peak.
- Add the cooled Ashta and beat well until it comes to a smooth consistency.
- Mix in chopped pistachios if you would like or wait until you serve it and sprinkle with pistachios.
- Pour into a freezer friendly container, cover and freeze.
- Serve topped with more pistachios or plain.
I've made Booza and it was creamy and so nice the first day, after a couple of days it started getting harder so here is what I did, I let it out for 45 minutes until it melted a little and mixed it in the container with my hand mixer, then back to the freezer for another hour and here it came out smooth and creamy again.
This recipe yields a 56Fl Oz or equal to 7 cups of Booza, hence it can be a luscious dessert for you and some guests coming over. But if you are making this for only you and your little family, I suggest cutting it in half so it will not stay in the freezer for long. Making it and enjoying it freshly is the best.
Originally, you should add pistachios to the booza before freezing, but I served pistachios upon request because some of my kids do not like nuts. So for allergy purposes you can serve it on the side or leaving it out completely, you'll still get the unique taste for booza.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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Lebanese ice cream ( Booza)
Ingredients
- 4 cup whole milk.
- ½ cup cornstarch.
- 1 cup sugar- or to taste.
- ¼ teaspoon salt.
- ¼ teaspoon ground mastic gum.
- 2 cup heavy whipping cream.
- Pistachios - depending on your taste
Instructions
- In a pot, add milk, sugar, salt and cornstarch mixing very well until there is no lumps left.**
- Put the pot on medium heat, keep stirring until it starts to bubble.
- Add the mastic powder, keep stirring, until it gets thick and creamy.
- Turn off the heat, cover and let it cool down until it reaches room temperature.
- Beat the whipping cream, until it reaches stiff peak.
- Add the cornstarch mixture to the whipping cream, beat together until it comes to a smooth consistency.
- You can add pistachios at this point or wait until serving time.
- Pour into a freezer safe container, smooth top and freeze for 8 hour or until it is completely frozen.
- *Scoop in ice cream bowls, sprinkle top with some more pistachios.
- Enjoy
Video
Notes
Nutrition
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John Zeitoun
Hi Amira, I had this ice cream the other day and was blown away by the texture. The flavour is one thing, but the texture is also key.
Couple of things:
You mention Salep, which I have ordered from ebay, to giv it the stretch, but Salep is not in the recipe. Do we replace the corn starch 1:1 with Salep?
Also, you mention Ashta at the top of this recipe, btu it is not in the recipe either. Why did you mention it in this recipe, and where and when would we use it?
Amira
John, I haven't made it with salep myself as it is very hard to find. If you managed to get the REAL THING people just use two teaspoons or 1 Tablespoon at most instead of using the cornstarch. I hope this helps. For the ashta it is actually the thick cream we started the recipe with (milk, sugar and cornstarch).Thanks.
jhonny
Hi, thank you for the recipe. I made it in the same way you mentioned and it worked out well. When I checked on it this morning after 8 hours of freezing it is good but I don't think it froze well yet. I am wondering what could be the reason for it to be a but icy and what can i do to make it more solid and icecream like.
Amira
Jhonny, a watery ice cream usually means there is not enough solids in the recipe. I wonder did the cream we started the recipe with harden or not?
Rubi
You said to put cornstarch mixture into the milk with sugar and a bit of salt and gum
Then you said to put the cornstarch mixture into the whipped cream mixture
I’m so confused
How much cornstarch and where do I put it
Amira
Rubi, the cornstarch mixture is the one you already cooked and we let it cool down in the previous step.
Iana
Hi Amira, thank you for the recipe! I see a calorie calculation but can't find how many grams are in one serving?
Amira
Lana, this is half a cup of ice cream dear, that is approximately 75g.
Maria
How about using grated mozzarella to the receipe to give it the stretchy texture. I tried that for halatul jibn and it worked.
Amira
Hmm, never thought of that before... Please let us know if you do. Thanks Maria.
Rana
Hi Amira, I have tried your recipe before, it tasted amazing but it created a filmy milk after taste, i think i overcooked the cornstarch mix and ruined it. So I am about to try it again, but this time I actually got salep, bought it when I went to turkey. Will see how that ones turns out. Question, does it help to use and ice cream maker if I have one? If so do you know when to put the mixture in there? Thank you
Amira
Rana, thank you for trying the recipe, I do not quite understand the part regarding the after taste. This recipe is usually done without an ice cram machine, so I have no idea but will try to look it up for you. Let us know if you try it.
Tia
Can you make this without mastic gum? I can only find those supplement type of mastic gum. Pretty sure its not the same?
Amira
Tia, unfortunately it will not give you the same distinctive taste of this Booza. You can make it without the mastic but it will be just a vanilla type.
Jennifer
Hi Amira.
Lovely recipe. I plan to try it very soon!
My husband is from Lebanon, and my father in law, whom I adore, has told me so many times about the delicious pistachio ice cream he so enjoyed when they lived in Beirut. Initially I purchased him a pint of American pistachio ice cream. Which he accepted graciously and seemed to enjoy well enough. But I knew I'd missed the mark. It's been quite a few years since then. And during a recent conversation I came to realize that what my hubby's daddy remembered so fondly all this time, was Booza I hit the internet running hoping to find someplace local that sold it. Anyone would think, a large, culturally diverse city like Los Angeles. Where International markets abound! (I have shopped several for many years) But to my amazement and dismay, No such luck!! Ice cream in very delicious Middle eastern flavors? Yes. But nothing of Babs special stretchy tasty treat from "the old country". Seeing only one option left, My mission became clear, time for me to learn to make Booza!
And I've been hunting the internet perusing recipes for Booza, ever since. Which, in turn, set me on a difficult to mission impossible side search for the ever illusive star ingredient, Salep powder!! Mastic was easy, it was right on the shelf of my favorite local international market, but no Salep. I did find it, eventually,
I often say, you've gotta love the internet.. Pair that with shopping, and you get Amazon. Sometimes eBay. Both had sources offering Salep. I settled on one of the few sellers, offering smaller amounts. I couldn't justify or imagine what I'd do with a full pound of Salep! And it being so hard to find, naturally makes it pretty pricy. The seller I chose was on Amazon, called Hellnic Nature Shop Products. Located in Koufalia Greece. What I purchased was listed as
" Sahlep 100% pure Wild Powder from Orchis Mascula Roots". The quantity is 2.83 oz (80g) And the price was $25.47. free shipping with Prime which, granted, is indeed kind of steep. But I figure it's scarce availability factors in here. So I went for it. I was very surprised when it arrived in only 2 days. This was in just the last few days. So I haven't put it to use yet. But I will now.
But first, I wanted to, tell you, along with likely waay too much back story!! LoL! (please pardon me! If I got carried away) about where I found and purchased Salep. .
Reema Anbari
You can buy sahlep at middle eastern grocery stores! I too, was searching high and low online then lo and behold, found it in a local store 10 min away. Making this recipe today for my dads birthday, in fact!
Reema Anbari
Hi Amira! I love your recipe so much (I’m Syrian) and I fondly remember this booza growing up visiting Syria as a child into my teens, and I hadn’t had it in 20 years until your recipe. It’s a big hit amongst my family so thank you. Also, for anyone asking, I found mastic gum on Etsy!
Ann22
Hi, I have the mastic pieces, is it okay to put in mortar and pestle to pulverize?
Bianca
Oh, nevermind on the less tapioca. I would trade it 1 to 1. Thanks for the recipe and enjoy!
Amira
Thank you so much Bianca for your suggestion, let me know how it went with you.
Bianca
I think if you trade in tapioca flour for the cornstarch, it might give that stretchy quality to your booza! Although I might start with a little less, tapioca is a little stronger than cornstarch. I've made many vegan cheese sauces with tapioca and it gives a very thick and stretchy texture! Can't hurt to try! It's mostly easy to find, but here's a link to a well-reviewed flour online, https://www.amazon.com/dp/B00VQO4YJC/ref=cm_sw_r_apa_i_Uw0oFbZ53X6SC
Carol
Hello Amira,
I followed your recipe. The taste is good but the ice cream did not come out stretchy. I used skim milk instead of whole milk. Could this be the reason or should I put more mastica in the mix to make it stretchy?
Thanks
Amira
Carol, the original Salep powder is what makes it stretchy. It is not easy to find although I've heard that it is now available on e-bay, but I haven't tried it yet. I hope this helps.
Cheryl
HI! I HAVE USED THIS RECIPE THREE TIMES NOW AND ABSOLUTELY LOVE IT. WOULDN’T CHANGE A THING.
Amira
Thank you Cheryl, I am happy you liked it.
Noor Al-saadi
I’m wanting to make this for my family I’m just wondering what mastic gum is and where I could buy it
Amira
Noor mastic gum is what is called in Arabic (mistekkah), here is a wikipedia link with more information.
Perla Limjoco Villavicencio
I found salep on Ebay
Amira
Yep, I guess more and more people are finding it there too. Let me know how it worked with you.
Noura
You should have added the amount of Salep in the ingredients list. I made the mistake of putting 1 cup of Salep instead of just 2 tsp thinking that the amount would be similar to cornstarch. Although it was mentioned in the article itself, it can get quite bothersome to scroll back and forth between the article and ingredients list. I was able to achieve a pudding-like consistency. Just waiting for it to cool down and I will find out tomorrow if 46 extra teaspoons would make or break my booza.
Amira
Noura, thank you for trying the recipe and for your feedback. I haven't tried making it with the original Salep itself as I mentioned many times before, so Salep is not part of my recipe. Recipes should be followed as is, any substitutions rather than the ones mentioned in the recipe card should be at your own risk. Many of the people in the community here do ask me before they make any substitutions just to be sure and do not waste ingredients. Please feel free to reach out with any questions you have. Thanks again.
Aya Awad
Hey Amira, can you please recommend a specific mastic powder so, i can buy a good one? I just don't know which one to get.
Amira
Aya, I get mine from the Middle East store here, will try to look for the brand for you but I've heard good things about the "Chios Mastiha" from friends I think it is there on Amazon.
Valeria Engroba
Thank you Amira, could you mind send a receipe with salep? i havent yet found it but will prove to make your home made salep... do you think it is possible to use it for a booza ice cream?
Amira
Valeria, I haven't made it with salep myself as it is very hard to find. If you managed to get the REAL THING people just use two teaspoons or 1 Tablespoon at most instead of using the cornstarch. I hope this helps.
Tracy A Phillips
Ugh I have soup...... I used the sahlep but it never truly disolved...... what went wrong. And i put in my ice cream maker and still soup. Flavor fantastic but it never thickened. Any ideas?
Amira
Tracy, my guess is you've got the wrong Salep. I am guessing you got the Sahlab powder that is dissolved in milk to make a drink, this is sold in most Middle Eastern stores. The true Salep is a powder sold in Turkey and as far as I know is not sold outside Turkey. You can mix in more of that powder until it thickens for you.
Tracy A Phillips
Hi I didnt see the recipe for if you have the sahlep to add. can you please let me know how much???? And do I still have to use the cornstarch? Please let me know as I'm excited to make it. I havent had it since when I lived in Lebanon.
Thankyou
Tracy
Amira
Tracy, you replace the 1/2 cup of cornstarch with only 2 teaspoons of salep powder. I hope this helps. Let me know if you have any questions.
Tracy A Phillips
Thanks I will be trying it this weekend
Tarek
Great recipe and easy to follow.... thank you!
I must correct you though that this is traditional Syrian Ice Cream (Bakdash) not Lebanese 🙂
Amira
Tarek, thank you for trying the recipe I am happy you liked it. In Egypt, we call this sort of ice cream Lebanese and that's why I referred to it as such, no offense meant. Some people call this kind of ice cream Turkish as well :).
Sammy
That weird.. Because this ice cream was originated in Syria and the oldest booza shop is in Syria too (Bakdash)
Amira
Sammy, thank you for the info. It is known in Egypt as Lebanese, some say it is Turkish some say Syrian and that's actually the beauty of the Mediterranean cuisine. You can find the same recipe, different names in many countries.
Stephanie Davis
I don't know if you're still looking for salep but you can buy it on eBay from vendors in Greece. It's about 13 dollars for 50 grams.
Amira
Thank you so much Stephanie, I will head there and check.
nina maryam
oh my . Its so hard to find mistic in my country. Can replace it with anythings ?
Amira
Nina, can you shop online? or do you have a MiddleEastern store in your region? These are the two places I would search for first. If you make it without the mastic, it will be closer to a vanilla ice cream.
Sarah Hopwood
This is a go-to. Everyone LOVES It
Angus
I apparently found the real thing (salep) on ebay so i'll give it a try.
Just for clarification, you replace the 1/2 cup of cornstarch with only 2 teaspoons of salep powder?
Amira
Wow, this is very good, can you please send me the link? And yes you just add the salep instead of the cornstarch.
Angus
The one I bought was this one https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.com.au%2Fulk%2Fitm%2F332613025445
Cool, also how much ashta do we make and when do we add it? I was going to change it to vanilla flavoring.
When I make it, i'll let you know how it went.
Amira
Wow, that's pretty expensive, I hope it is the original thing thou... Let me know how it did with you. The cornstarch mixture is the Ashta Angus so you simply swap it and add the salep powder instead.
Lori papastergiadis
Yummy,just like my grandmas Syrian Booze ice cream recipe ,always loved the chilly Chew texture
Amira
Lori. aren't grandmas the best ❣️. I just wish mine was still alive.
Sílvia.
HELLO GOOD MORNING,
I love in Barcelona, I would like you please to send me the metric measurements for this recipe, if possible, please, so that I can try to make it at home.
Thanks!
Sílvia.
Amira
Hello Silvia, This website will help you to convert any recipe from US to metrics. If you need any further help do not hesitate to contact me. Thanks.
Nany
Made it and it was very tasty, it hardened after 3 days as you said so I followed along and mixed it again and it was as delicious. Thanks you.
Amira
Nany, I am glad you liked it. Sometimes it does not even survive long enough to harden in our home :).
Stephanie @ Punjabi Desi Foods
I really don't frequently consider using almond-milk in savory recipes...they all look yummy even however!
John / Kitchen Riffs
I don't think I've ever had booza before. Love the name, though! So much fun -- as is this wonderful looking ice cream. Thanks!
huma
Looks heavenly and delicious. Have been trying to find mastic gum here since long. Can you share the picture for mastic so know atleast how it looks
Evelyne CulturEatz
Oh this is like the Greek mastic ice cream...but your texture is way better. I have mastic at home. Got to try this Booza soon!
Amira
Greek Matic ice cream!!! have never heard of it before, I should start looking :). Thanks Eve.
Karen (Back Road Journal)
It is nice that you have been able to recreate your favorite ice cream.
Amira
It was great, I hope you'll try it one day too.
Joanne T
This looks delicious Amrita and even though it is winter, I would love to try you ice cream dessert!
Amira
The Mastic really lends this ice cream a delicious taste... I hope you'll try it Joanne.