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turkish ıce cream

Turkish Ice Cream Recipe

A creamy homemade Turkish-style ice cream made with simple ingredients available worldwide. No salep required.
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Prep Time 15 minutes
Cook Time 14 minutes
4 hours
Total Time 4 hours 29 minutes
Course Dessert
Cuisine Turkish
Servings 8 servings
Calories 245 kcal

Ingredients
  

For the Ice Cream Base:

  • 4 cups whole milk 1 liter
  • 1 cup heavy cream 240 ml
  • 3/4 cup granulated sugar 150 g
  • 3 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 small pinch salt

Optional Traditional Additions:

  • 1 teaspoon salep powder optional
  • 1/4 teaspoon mastic gum finely crushed, optional

Optional Flavor Additions:

  • 3 tablespoons cocoa powder for chocolate version
  • 100 g melted dark chocolate for richer chocolate flavor
  • 1/2 cup finely ground pistachios for pistachio version
  • 1 cup strawberry puree for fruit version
  • 1/2 cup small Turkish delight cubes for lokum version

Instructions
 

  • Add the milk, sugar, and salt to a medium saucepan. Stir well and warm the mixture over medium heat. Do not let it boil strongly.
  • In a small bowl, mix the cornstarch with 4 to 5 tablespoons of cold milk taken from the recipe amount. Stir until smooth and lump-free.
  • Slowly pour the cornstarch mixture into the warm milk while whisking constantly.
  • Continue cooking over medium-low heat for 5 to 7 minutes, stirring often, until the mixture slightly thickens. It should look smoother and lightly coat the back of a spoon.
  • Remove the saucepan from the heat. Add the heavy cream and vanilla extract. Stir until fully combined.
  • If using salep or crushed mastic gum, add it at this stage and whisk very well. These ingredients are optional and are not required for this home-style version.
  • Let the mixture cool at room temperature for 30 to 45 minutes.
  • For a smoother texture, strain the mixture through a fine-mesh strainer into a clean bowl or container.
  • Cover and refrigerate for at least 6 hours, preferably overnight. A very cold base gives a creamier result.
  • If using an ice cream machine, churn the chilled mixture according to the manufacturer’s instructions.
  • If making without a machine, pour the chilled mixture into a freezer-safe container. Freeze for 45 minutes, then stir vigorously with a fork or whisk. Repeat this every 45 minutes for the first 3 hours.
  • After the final stirring, cover the container tightly and freeze until firm, about 4 hours total.
  • Before serving, let the ice cream sit at room temperature for 5 minutes so it softens slightly and scoops easily.
  • Serve plain or with pistachios, baklava, fruit, Turkish coffee, or your favorite Turkish dessert.

Notes

This recipe is designed for people who live outside Turkey and may not have access to salep or mastic gum.
For the creamiest texture, use whole milk instead of low-fat milk.
Do not skip the chilling step. A cold base freezes more smoothly and helps prevent ice crystals.
If you do not have an ice cream machine, stirring the mixture during the first few hours of freezing is important.
Salep gives traditional Turkish ice cream its famous stretchy texture, but this recipe still works well without it.
Mastic gum adds a light aromatic flavor. Use only a very small amount because it can become overpowering.
For a lighter flavor, reduce the sugar slightly, but do not remove too much because sugar also helps texture.
Storage:
Store in an airtight freezer-safe container.
Best consumed within 2 weeks.
Place plastic wrap directly on the surface before closing the lid to reduce ice crystals.
Let sit at room temperature for 5 minutes before scooping.
Nutritional note:
Nutrition values are approximate and may vary depending on milk, cream, sugar amount, and added flavor variations.