Why I Crave Authentic Lebanese Milk Ice Cream (Even in the Winter!)

 Frequently Asked Questions: Authentic Lebanese Ice Cream Recipe Help

What ingredients do I need to make Lebanese Milk Ice Cream (Booza)?

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:

Sahlab (Salep Powder): 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.

Mastic Gum (Mistaka): 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.

Raw Pistachios: 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.

Powdered Milk: 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.

Heavy Cream: Incorporating heavy cream provides a luxurious, beautiful depth of flavor and elevates the creaminess of your base.
Cornstarch: 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.

Rose Water: A splash of high-quality rose water adds that subtle, highly desired, and authentic oriental floral note.

Granulated Sugar: Used to sweeten the ice cream base and to help grind down the hard mastic resin into a smooth powder.

Water: The vital liquid component used to reconstitute your milk powder and build the liquid base.

Where can I buy Sahlab (Salep) and Mastic Gum?

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.
While 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.

What can I use as a substitute for Sahlab powder?

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  chewy stretch of wild orchid powder. To experience the real taste of Beirut, adding sahlab is an absolute must for this recipe.

Why do you use powdered milk instead of liquid milk?

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.

How do I properly grind Mastic Gum?

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.

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.  Trust me, it is a taste to remember!

Reviews:

• Gwyn said: Hadia, my husband is from Damascus and when he tasted this he said this is better than Bakdash!! Quite the compliment to you.
• Claudia said: Thank you for this recipe. My husband remembers this ice cream from his childhood. We used your recipe for the first use of the ice cream maker we got for Christmas. We were able to find all the ingredients on Amazon. It came out amazing! My husband said it tasted just like he remembered. Thank you.

More Chilled Dessert Recipes To Try

• • If you enjoy traditional Lebanese milk flavors, you will love our creamy [Lebanese Semolina Pudding (Layali Lubnan)].
  • For another eggless and aromatic Middle Eastern treat, try this foolproof [Muhallabia with Apricot Coulis].
  • Cleanse your palate after a heavy meal with a refreshing [Lemon and Passion Fruit Posset].
  • Impress your guests with the beautiful, elegant layers of this [Jello and Mascarpone Parfait].
  • Keep things light and vibrant by mixing up a quick [Tropical Fruit Salad with Passion Fruit Juice].

Let’s Stay in Touch!

Lebanese Milk Ice Cream (Booza bil Ashta)

5 from 1 vote

Prep: 15 minutes minutes

Cook: 18 minutes minutes

Chilling & Churning Time 30 minutes minutes

Servings 6

Course

Dessert

Cuisine

Lebanese

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Description

Indulgently thick, stretchy, and deeply aromatic, this authentic Lebanese milk ice cream (Booza bil Ashta) brings the iconic flavors of Beirut straight to your home. Crafted without eggs, this traditional recipe relies on the magical combination of wild orchid powder (sahlab) and pure mastic resin to achieve its signature chewy texture. Cloaked in a generous layer of vibrant, crushed pistachios, each scoop delivers a perfect balance of floral notes and luxurious creaminess that you will crave all year round—even in the dead of winter.

Ingredients

 

1x2x3x

• ▢ 1 cup raw pistachios crushed
• ▢ 1½ cups whole milk powder
• ▢ 3 cups water
• ▢ 1 cup heavy cream
• ▢ ¾ cup granulated sugar
• ▢ 2 tablespoons cornstarch
• ▢ 1 tablespoon salep If you cannot find authentic Turkish salep, instant salep available online will also work, though the texture will be slightly less elastic.
• ▢ 1 tablespoon rose water
• ▢ 4 large mastic crystals

Instructions

 

• Grind the mastic crystals with a pinch of sugar using a mortar and pestle.
  
• Place the whole milk powder, water, sugar, heavy cream, crushed mastic, cornstarch, and salep powder in a heavy-bottomed saucepan. Whisk continuously over medium heat until the mixture comes to a gentle boil and thickens slightly. Remove from the heat, add the rose water, stir well, and set aside to cool.
  
• Place a piece of wax paper directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
• Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions, about 30 minutes. Transfer the ice cream to a freezer-safe container and freeze for another 2–3 hours, or until firm.
  
• Just before serving, sprinkle crushed pistachios over each ramekin. Enjoy!
  

Keyword authentic Lebanese booza, Lebanese milk ice cream

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