{"id":10368,"date":"2015-12-13T14:59:56","date_gmt":"2015-12-13T14:59:56","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=10368"},"modified":"2026-10-26T20:53:55","modified_gmt":"2026-10-26T20:53:55","slug":"lebanese-milk-ice-cream","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/lebanese-milk-ice-cream\/","title":{"rendered":"Lebanese Milk Ice Cream Recipe (Booza bil Ashta)"},"content":{"rendered":"
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When developing this recipe, I was determined to recreate the authentic lebanese milk ice cream<\/strong> I grew up eating in Beirut. After endless testing, I can confidently say I perfected this traditional Ashta ice cream recipe. Some folks call it booza bil haleeb, while others call it booza bil ashta.<\/strong> A friend of mine was so blown away by the taste that she begged me to keep it a secret!”<\/p>\n

While I secretly dream of putting this ice cream on the menu of my future restaurant or coffee shop, I couldn\u2019t keep this culinary treasure to myself. Part of me wanted to guard the secret, but the other part felt like a scientist who had just made a groundbreaking discovery and had to share it with the world. Sharing won, and I am so glad it did. This homemade Lebanese booza is simply divine\u2014and now it\u2019s yours to enjoy.<\/p>\n<\/div>\n

\"Authentic<\/p>\n

Why I Crave Authentic Lebanese Milk Ice Cream (Even in the Winter!)<\/strong><\/h2>\n
I eat ice cream in all seasons\u2014and honestly, I might even crave it more during the winter. That sounds a bit peculiar, right? A friend once told me that Alaska actually has the highest per-capita ice cream consumption in the US, so at least that fun fact makes me look normal!<\/div>\n
Traditional Lebanese ice cream\u2014known for its beautiful, vibrant colors\u2014comes in an array of incredible flavors like mulberry, strawberry, fresh lemon, rich chocolate, rose water, and orange blossom. It is usually scooped into crispy wafer cones or packed into boxes, and the best part is that you can stack multiple varied flavors onto a single cone.<\/div>\n
This week, however, I was craving something incredibly specific: traditional Lebanese milk ice cream<\/strong>. This eggless Arabic booza is distinctively flavored with aromatic sahlab (salep), mastic gum, and rose water<\/strong>, all dressed up with a generous coating of raw ground pistachios<\/strong>. It is the ultimate comfort food, no matter how cold it is outside.<\/div>\n
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\u00a0Frequently Asked Questions: Authentic Lebanese Ice Cream Recipe Help<\/h2>\n

What ingredients do I need to make Lebanese Milk Ice Cream (Booza)?<\/h3>\n

To create the perfect, traditional Lebanese milk ice cream (Booza ala Haleeb), you will need a mix of classic pantry staples and the specific aromatic elements that give this dessert its iconic stretch and flavor profile:<\/p>\n

Sahlab (Salep Powder):<\/strong> This is the magic ingredient responsible for the signature elastic, stretchy, and chewy texture of authentic Arabic booza. It is a rare thickening powder harvested from the dried bulbs of wild mountain orchids, with Turkey being its primary global producer.<\/p>\n

Mastic Gum (Mistaka):<\/strong> To capture that unique, hauntingly delicious flavor, genuine mastic gum is essential. Mastic is a natural, aromatic resin that seeps from the bark of the Pistacia lentiscus tree, native to the Mediterranean. It comes in tiny, translucent, pea-sized granules and is a staple flavoring in many traditional Middle Eastern sweets.<\/p>\n

Raw Pistachios:<\/strong> Opt for raw, unsalted pistachios and crush them finely in a food processor. Their earthy crunch and vibrant green hue offer the ultimate textural and flavor contrast to the sweet, floral milk base.<\/p>\n

Powdered Milk:<\/strong> To ensure a rich texture without excessive crystallization, whole milk powder is highly recommended. Using powdered milk instead of liquid milk keeps the fat-to-liquid ratio perfectly concentrated.<\/p>\n

Heavy Cream:<\/strong> Incorporating heavy cream provides a luxurious, beautiful depth of flavor and elevates the creaminess of your base.
\nCornstarch: Because this is a completely eggless ice cream recipe, cornstarch works alongside the sahlab as a clean thickening agent to give the base a smooth, pudding-like consistency before freezing.<\/p>\n

Rose Water:<\/strong> A splash of high-quality rose water adds that subtle, highly desired, and authentic oriental floral note.<\/p>\n

Granulated Sugar:<\/strong> Used to sweeten the ice cream base and to help grind down the hard mastic resin into a smooth powder.<\/p>\n

Water:<\/strong> The vital liquid component used to reconstitute your milk powder and build the liquid base.<\/p>\n

Where can I buy Sahlab (Salep) and Mastic Gum?<\/h3>\n

Both ingredients can be easily found at your local Middle Eastern, Mediterranean, or Greek grocery stores. You can also purchase pure mastic tears and sahlab powder online via Amazon or specialized spice retailers.
\nWhile it is highly preferable to buy 100% pure orchid powder to achieve the most authentic taste and texture, the pre-sweetened “instant mix” packets available online work well too.<\/p>\n

What can I use as a substitute for Sahlab powder?<\/h3>\n

There is no substitute for pure sahlab powder if you want to make authentic Lebanese ice cream. Sahlab is the single ingredient responsible for the unique, elastic, and stretchy texture that defines traditional booza. While using cornstarch help thicken the mixture into a standard scoopable ice cream or pudding, it completely fails to replicate the signature\u00a0 chewy stretch of wild orchid powder. To experience the real taste of Beirut, adding sahlab is an absolute must for this recipe.<\/p>\n

Why do you use powdered milk instead of liquid milk?<\/h3>\n

Powdered milk is the secret weapon in this recipe. Liquid milk contains a very high percentage of water, which easily turns into icy, crunchy crystals when frozen. By using powdered whole milk combined with heavy cream, we can achieve a highly concentrated, rich dairy flavor and a perfectly smooth texture without any ice crystals.<\/p>\n

How do I properly grind Mastic Gum?<\/h3>\n

Mastic tears are pure resin, meaning if you throw them directly into a blender or food processor by themselves, they will turn into a sticky, gummy paste. To grind them properly, place the mastic granules in a mortar and pestle with a pinch of the recipe’s granulated sugar, then pound them into a fine, aromatic white powder.<\/p>\n

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I actually worked so hard to reach the desired Lebanese milk ice cream that I grew up eating in Beirut. The end result is a rich, creamy and mouth-watering ice cream.\u00a0 Trust me, it is a taste to remember!<\/p>\n

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Reviews:<\/h3>\n