Turkish Ice Cream Recipe: All-Natural, Chewy & Delicious?

There’s something special about Dondurma—its stretchy, chewy texture makes it stand out from any other ice cream. The secret to this lies in a rare ingredient called sahlep, which is derived from the tubers of wild orchids. This gives it a rich flavor and a one-of-a-kind consistency that you won’t find in regular ice cream. Many people worry about where to find real sahlep, but there’s an alternative that still gives amazing results—using a special starch.You can experience other unique flavors in Turkish cuisine, like in our Turkish Chicken Rice (Tavuk Kapama) or Turkish Meatballs (Köfte).”

 In this recipe, we’ll show you the exact steps to create this delicious frozen treat right in your kitchen with simple ingredients while keeping it as authentic as possible. Turkish ice cream is truly famous for its taste and texture, and once you try it, you’ll see why it’s so unique and excellent.

List of Ingredients

• 1.5 liters of whole milk, preferably a mix of cow and goat milk for the best taste.
• 1 cup sugar to bring out the perfect sweetness.
• 1 tsp sahlep for its signature ice cream texture, or use 1 tbsp starch as an alternative.
• 100 ml heavy cream to make it extra creamy and smooth.
• 1 vanilla bean or 1 tsp vanilla extract to add a natural aroma.
• 3 tbsp cacao powder if you want a deep chocolate flavor.
• 50g bittersweet chocolate (optional) for a richer chocolate version.
• Cacao nibs (optional) for a crunchy texture.
• Mix everything well to get the best consistency before freezing.
• These ingredients will give you an authentic, creamy, and stretchy Turkish ice cream.

Ingredient Breakdown and Purpose

Ingredient	Quantity	Purpose
Whole milk (cow & goat mix preferred)	1.5 liters	Gives the best taste
Sugar	1 cup	Adds sweetness
Sahlep	1 tsp	Creates stretchy texture
Starch (alternative to sahlep)	1 tbsp	Provides thickness
Heavy cream	100 ml	Makes it creamy and smooth
Vanilla bean or extract	1 tsp	Enhances natural aroma
Cacao powder (for chocolate flavor)	3 tbsp	Adds richness
Bittersweet chocolate (optional)	50g	Deepens the chocolate taste
Cacao nibs (optional)	As desired	Adds crunchiness

Understanding Sahlep: The Secret to Stretchy Ice Cream

Salep, also spelled sahlep or sahlab, is a special flour made from the tubers of the orchid genus Orchis, including species Orchis mascula and Orchis militaris. This nutritious, starchy ingredient contains a polysaccharide called glucomannan, which gives Turkish ice cream its thick and stretchy texture. 

Traditionally consumed in beverages and desserts, sahlep is a key part of the cuisines of the Ottoman Empire, notably in the Levant, where it is enjoyed as a winter beverage. However, the increase in consumption is causing the local extinctions of orchids in some parts of Turkey and Iran, making it harder to find authentic sahlep today.

Step 1: Heating the Milk

• Heat 1.5 liters of whole milk in a large pot over medium-high heat until it reaches a boil.If you’re looking for other comforting Turkish dishes to prepare, try our Turkish Lahmacun or the delicious Turkish Kofta.”
• The goal is to evaporate some of the water content to make the ice cream thicker and creamier. Be sure to stir from time to time to prevent burning and achieve a smooth consistency.

Step 2: Preparing the Thickening Mixture (Sahlep or Starch)

• In a small bowl, combine 1 cup sugar with 1 teaspoon sahlep to create the thickening base. If you’re using starch instead, be sure to mix it well at this stage to avoid lumps. This ingredient is potent, so even a small amount goes a long way in achieving the signature stretchy texture.

Step 3: Combining Sahlep with Milk

• Once the milk has reduced by about a third, which takes around 30 minutes, it’s time to add the sugar and sahlep mixture. Continue boiling for another 10-15 minutes until the mixture thickens and develops its signature chewy texture. If you’re making vanilla ice cream, now is the perfect time to mix in the seeds from a vanilla bean or a teaspoon of vanilla extract for extra flavor.

Step 4: Adding Flavor to the Ice Cream

• For vanilla ice cream, simply let the mixture continue boiling until it thickens further, bringing out its creamy texture. If you prefer chocolate, add 3 tablespoons of cacao powder to the sugar and sahlep before mixing it into the milk, creating a deep, rich flavor.

Step 5: Cooling and Freezing the Mixture

• Once the mixture has thickened and evenly coats the back of a spoon, carefully transfer it to a wide tray to cool down quickly. To preserve the texture, cover the tray and place it in the freezer. Once fully cooled, gently add the heavy cream, ensuring it blends smoothly for that rich, stretchy consistency.

Step 6: Churning or Stirring for the Perfect Texture

• If you have an ice cream machine, let it churn the mixture until it reaches a smooth consistency. If you don’t have a machine, you can stir it vigorously every 30 minutes to break up the ice crystals and achieve that stretchy texture. For a chocolate version, add some chopped bittersweet chocolate and cacao nibs during this process to enhance the flavor.

Step 7: Final Freezing and Serving Suggestions

• Once the churned mixture is ready, transfer it into a container and let it set in the freezer for a few hours until firm. The traditional way to enjoy Turkish ice cream is by serving it between two crispy Kağıt Helva wafers, which add a delightful crunch to every bite.You can also make a full meal by pairing it with Turkish Icli Köfte or Rolled Spinach Börek.”

Enjoy Your Homemade Turkish Ice Cream!

Congratulations! You have successfully made authentic Turkish Dondurma, a unique dessert known for its chewy and creamy texture. Whether you prefer the classic vanilla flavor or a rich chocolate twist, this treat will surely impress everyone who tries it.

Pro Tip for the Best Texture

For the best experience, allow your ice cream to rest at room temperature for a few minutes before serving. This helps it soften slightly, enhancing its rich texture and making each bite smoother and creamier. Relax, enjoy the flavors, and most importantly, savor every bite!

History of Turkish Ice Cream

Turkish Dondurma has a history dating back to the Ottoman Empire, where it was considered a luxurious treat enjoyed by royalty and the elite. The secret behind its chewy, stretchy texture lies in the use of sahlep, a rare ingredient derived from wild orchid tubers. Over time, this ice cream became a staple in Turkish culture, served in traditional sweet shops and famously sold by playful vendors who entertain customers by skillfully stretching and flipping the ice cream before handing it over.

Why Is Turkish Ice Cream So Stretchy?

Unlike regular ice cream, Turkish Dondurma does not melt as quickly due to its thick and elastic structure. The presence of sahlep and the continuous churning process gives it a firm, chewy texture that makes it unique. Since real sahlep is becoming harder to find due to the overharvesting of orchids, some modern recipes use starch as a substitute to achieve a similar effect. However, authentic Dondurma made with genuine sahlep remains unmatched in both texture and taste.

Serving and Pairing Suggestions

Traditionally, Turkish ice cream is served in a cone or sandwiched between two crispy Kağıt Helva wafers, adding a delightful crunch to every bite. It pairs wonderfully with Turkish coffee or baklava, balancing the richness of these desserts with its cool, creamy texture. You can also experiment with different flavors like pistachio, mastic, or honey, bringing out new dimensions of taste while keeping the classic chewy consistency.

Serving Style	Pairing
Cone or between Kağıt Helva wafers	Traditional Turkish serving style
With Turkish Coffee	Perfect balance of flavors
With Baklava	Adds a crunchy contrast
Pistachio, Mastic, or Honey flavors	Unique and delicious variations

Frequently ask question

How is Turkish ice cream unique compared to regular ice cream?

Turkish ice cream, or Dondurma, is unique because of its chewy and stretchy texture, which is achieved by using sahlep, a natural thickener derived from orchid tubers. Unlike regular ice cream, it takes longer to melt and has a firmer consistency.

Can I make Turkish ice cream without sahlep?

Yes! While sahlep is the traditional thickening agent, you can substitute it with cornstarch or another starch to achieve a similar stretchy texture. However, the authentic taste and texture may differ slightly.

Where can I buy sahlep for making Turkish ice cream?

Authentic sahlep can be found in Middle Eastern or Turkish grocery stores, as well as online specialty food shops. Be cautious of artificial sahlep powders, which may contain additives instead of pure orchid flour.

What is the best way to churn Turkish ice cream at home?

If you have an ice cream machine, it will give the best results by churning slowly to maintain the stretchiness. If you don’t have a machine, manually stir the mixture every 30 minutes while freezing to prevent large ice crystals from forming.

Why is Turkish ice cream so stretchy?

The glucomannan in sahlep creates a unique elasticity, giving Turkish ice cream its signature stretch. The churning method also plays a role in developing its chewy consistency.

What flavors can I make besides vanilla and chocolate?

Traditional Turkish ice cream comes in many flavors, including:

• Pistachio – for a nutty richness
• Mastic – a resin that adds a woody, pine-like aroma
• Honey – for a natural sweetness
• Rose or Orange Blossom – for a floral, aromatic taste

How long does homemade Turkish ice cream last?

When stored in an airtight container in the freezer, homemade Turkish ice cream can last for up to 2-3 weeks. However, for the best texture, it’s recommended to consume it within the first week.

Can I make Turkish ice cream without an ice cream machine?

Yes! Instead of a machine, stir the ice cream mixture every 30 minutes while freezing for the first 4-5 hours. This will help break ice crystals and give it a smoother, creamier texture.

What is the best way to serve Turkish ice cream?

Turkish ice cream is traditionally served between crispy Kağıt Helva wafers or in a cone. It pairs beautifully with Turkish coffee or baklava for a complete dessert experience.

Why is sahlep becoming rare?

Due to overharvesting of wild orchids in Turkey and Iran, sahlep has become increasingly difficult to find. This has led to restrictions on exports and a rise in synthetic alternatives. Using starch-based substitutes is a sustainable way to enjoy Turkish ice cream while protecting wild orchids.

Conclusion

Turkish ice cream, or Dondurma, is a truly unique dessert with its signature stretchy and chewy texture, achieved through the use of sahlep. While traditional sahlep is becoming rare, this recipe provides an authentic way to recreate the rich and creamy experience at home using accessible alternatives. Whether you prefer the classic vanilla flavor or a decadent chocolate variation, this homemade version captures the essence of Turkish ice cream. Paired with traditional sweets or enjoyed on its own, this frozen treat is a delightful way to experience a piece of Turkish culinary heritage.