🇹🇷 Turkey · Dessert
Maraş Dondurması (Turkish Ice Cream)
By eatmundo · July 5, 2026
Experience the unique chewiness and rich flavor of traditional Maraş Dondurması, a distinctive Turkish ice cream known for its elasticity and slow-melting properties. Made with salep and mastic, it's a delightful and refreshing treat that truly stands apart.
Ingredients
check them off as you prepareHow to Make It
- 1
To start, gently whisk 2 tablespoons of salep powder with ¼ cup (60ml) of cold milk in a small bowl until it forms a smooth, lump-free paste. This is essential to prevent clumping when added to the hot milk.
- 2
In a heavy-bottomed pot, combine 4 cups (960ml) of whole milk and 1 cup (200g) of granulated sugar. Heat over medium heat, stirring occasionally, until the sugar fully dissolves and the milk is simmering gently, about 5-7 minutes.
- 3
Slowly pour the salep paste into the simmering milk, whisking continuously to prevent lumps. Continue to cook and stir for 15-20 minutes, or until the mixture thickens considerably and coats the back of a spoon – don't let it come to a rolling boil.
- 4
Remove the pot from the heat and stir in ½ teaspoon of ground mastic gum, if using. Stir until the mastic is completely dissolved and fragrant. Let the mixture cool completely to room temperature.
- 5
Cover the cooled salep mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 8 hours, or preferably overnight, to allow the salep to fully hydrate and develop its unique texture.
- 6
Transfere the well-chilled mixture to your ice cream maker. Churn according to the manufacturer's instructions, typically for 20-30 minutes, until it reaches a thick, soft-serve consistency.
- 7
Scrape the churned ice cream into a freezer-safe container. Cover tightly and freeze for a minimum of 4-6 hours, or until it becomes very firm and deliciously elastic, characteristic of Maraş Dondurması.
- 8
Before serving, let the ice cream temper at room temperature for 10-15 minutes to soften slightly. Traditionally, it's served with a knife and fork, perhaps garnished with a sprinkle of crushed pistachios for an added touch.
Frequently Asked Questions
What type of salep is best for authentic Maraş Dondurması, and can I substitute it?+
For true Maraş Dondurması, use pure, ground wild orchid root salep. Instant or flavored salep mixes will not provide the characteristic stretchy texture or flavor; there is no perfect substitute.
How should mastic be prepared and added to the ice cream mixture?+
Chios mastic gum should be crushed into a fine powder, often with a little sugar to prevent stickiness, and added early in the cooking process to allow its flavor to infuse properly.
What technique is crucial for achieving the signature stretchy and dense texture of Maraş Dondurması?+
Continuous beating and folding of the mixture, both during cooking and freezing, is essential. This develops the elasticity and prevents large ice crystals, giving it its characteristic chewiness.
Why might my Maraş Dondurması turn out icy instead of stretchy and dense?+
This often happens if not enough pure salep is used, or if the mixture isn't churned and stretched vigorously enough, which are key to developing its unique texture and preventing ice crystal formation.
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