Booza Ice Cream Will Blow Your Mind And Stretch Like Cheese
Most folks think they know what ice cream is. Creamy. Cold. Scooped into cones or bowls. But then there’s booza—something totally different. It stretches. It chews. It doesn’t melt the way you’re used to. It’s ice cream, yeah, but not the kind you grew up with.
People hear about it and wonder, “Wait, stretchy ice cream?” That’s usually the first reaction. Followed by “Where do I get it?” and then, once they try it, “Why have I never heard of this before?”
Let’s break it down. Where it comes from. Why it’s so different. And how you can make it at home—if you’re up for something fun.
So What Is Booza?
Booza is a kind of ice cream from the Middle East. It’s especially popular in Syria, Lebanon, Jordan—places like that. Unlike regular ice cream, it’s not churned. It’s pounded. Stretched. Pulled. Almost like taffy, but cold.
It’s made with milk, cream, sugar, and two very odd ingredients you probably don’t have in your kitchen: salep and mastic. We’ll talk more about those in a second.
Because of how it’s made, booza doesn’t melt fast. It’s thicker. Denser. And you can literally tug it with your spoon.
Where Booza Came From
This stuff goes way back. Hundreds of years. Most folks trace it to Damascus, Syria—maybe 500 years ago or more.
Bakdash, a famous shop in Damascus, has been selling it since the late 1800s. Still does. People line up down the block for a scoop. Booza isn’t just dessert—it’s history. The whole pounding thing? That’s been part of the show forever.
The technique even inspired Turkish dondurma, which is like a cousin. Same stretchy style. Same chewy feel. Different name.
What’s Inside
Booza only needs a few ingredients. But two of them are the reason you can’t just whip it up like a milkshake.
Here’s what’s in it:
- Milk and cream. That’s your base.
- Sugar. Obviously.
- Salep. This is a fine powder made from orchid roots. It thickens. It stretches. It’s hard to find—and expensive.
- Mastic. A piney-smelling resin. It adds chew and gives booza its trademark feel.
- Flavorings. Orange blossom water. Rose water. Sometimes both.
Some folks use cornstarch if they can’t get salep, but it’s not quite the same. You’ll get thickness, sure—but not that stretch.
Where To Find Booza Ingredients Online
Some ingredients in booza—like salep and mastic—can be tricky to find at the store. If your local market doesn’t carry them, here are some trusted online picks:
Salep Powder
The key to booza’s stretch. Make sure it’s real salep (orchid root), not just starch blends.
Mastic Resin (Tears of Chios)
Adds that piney aroma and chewy finish. A little goes a long way.
Orange Blossom Water
For floral depth – also great in baklava and drinks.
Rose Water
Adds soft floral notes and a traditional finish.
Ice Cream Spatula or Dough Scraper
Makes stretching easier during the freezing process.
Why It Feels So Different
Here’s the big twist: booza isn’t churned. No machines spinning around. No mixers.
Instead, it’s frozen in shallow pans, then scraped and stretched by hand. Some people use spatulas. Others go traditional and pound it with wooden mallets. Either way, it’s all about building that chewy texture.
You do a little freeze, then a little stretch. Freeze again. Stretch again. Over and over. Each time, it gets stronger. Chewier. Silkier.
Imagine pulling soft taffy—but cold. That’s what booza feels like.
Popular Flavors And Toppings
The classic is called ashta. It’s cream-flavored. Usually has chopped pistachios on top.
You might also find:
- Booza with rose water
- Orange blossom versions
- Booza rolled in kataifi (those crunchy shredded pastry bits)
- Or fancy twists like saffron, cardamom, or matcha
Some modern shops are getting wild. Miso booza. Horchata booza. Even peanut butter and honey.
Want To Make It At Home? Here’s How
Making booza at home takes a little effort. But it’s doable—especially if you like to play with your food.
Step 1: Mix The Base
In a pot, combine cold milk, cream, sugar, and your dry ingredients—salep (or cornstarch) and a pinch of ground mastic. Heat gently. Don’t boil. Stir it until it’s thick, like pudding.
Step 2: Cool It Down
Take it off the heat. Add a splash of rose water or orange blossom water. Let it cool to room temperature. Pop it in the fridge for an hour.
Step 3: Freeze And Stretch
Pour into a metal bowl. Freeze for 30 minutes. Take it out and stir hard—scrape, stretch, pound if you want. Then refreeze. Do this 2 to 3 more times.
Each round builds texture. The more you stretch it, the better the chew.
Step 4: Finish It Off
Once it’s nice and elastic, fold in chopped pistachios (or whatever topping you like). Let it freeze one last time—this time for real. At least 3 hours.
Scoop and serve.
Why Try It?
Booza is fun. Chewy. Different. And it holds up in heat. You don’t have to rush to eat it.
It’s also a great conversation starter. Your guests will ask what the heck is this? And then they’ll ask for more.
Kids love it. Adults love it. And it’s something they’ve probably never tasted before.
FAQs
Is booza just Turkish ice cream?
Nope. It’s older than Turkish dondurma—but they’re definitely related.
Does it melt slower than normal ice cream?
Yep. That’s the salep and mastic doing their thing.
What if I can’t find salep?
Use cornstarch. It’s not perfect, but it’ll work okay.
Can I make it without mastic?
You can, but you’ll miss the stretch and flavor. Try to find it if you can.
Is it hard to make?
Not hard. Just a little messy. And you have to be patient.
Can I use a stand mixer?
Not really. You want to scrape and stretch it by hand.
How long does it keep?
About a week in the freezer. Let it sit out for 10 minutes before scooping.
The Final Bite
Booza ice cream is a crazy experience. Stretchy, chewy, sweet in a way that lingers.
Once you try it, you won’t forget it.
If you love discovering off-the-radar flavors like this, you’ll feel right at home in the Simply Delicious Newsletter. I’m Ryan Yates, and after 20 years in commercial kitchens, I still get excited by desserts like this. Let’s keep your kitchen curious.
