Arabic Ice Cream (Booza) – A Traditional Frozen Delight from the Levant

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Arabic Ice Cream (Booza) – A Traditional Frozen Delight from the Levant

Booza, or Arabic-style ice cream, is a beloved dessert in the Levant, especially in Syria, where it has deep cultural roots and a uniquely stretchy, creamy texture. Unlike commercial ice cream, Booza is traditionally made with natural ingredients, giving it a wholesome richness that sets it apart.

Thanks to its use of fresh whole milk, it provides a healthy dose of calcium for strong bones. And although Arabic ice cream tends to be higher in fat, nutritionists often recommend it over factory-made alternatives due to the absence of artificial additives and preservatives.

This recipe serves 4 people.

Ingredients

Arabic Ice Cream (Booza)

 

  • 600 ml fresh whole milk

  • ½ cup shelled pistachios

  • ½ cup sugar (or to taste)

  • ½ tsp mastic gum (ground, if possible)

  • 4 tbsp salep powder (orchid root starch – essential for stretchy texture)

  • 1½ cups heavy cream (or fresh cream)

  • 2 tbsp rose water

How to Make Arabic Ice Cream (Booza)

Step 1: Soak the Pistachios
Place the pistachios in a bowl of water and soak for 1 hour to soften them. Once done, drain well, roughly chop, and set aside.

Step 2: Heat the Milk
In a heavy-bottomed saucepan, heat the milk over low heat until it reaches a gentle boil. Remove from heat and let it cool slightly to a warm temperature.

Step 3: Prepare the Mastic
Take a small amount of the warm milk and dissolve the mastic gum in it. Set aside for later use. (Tip: If the mastic doesn’t fully dissolve, strain it before adding to avoid gritty bits.)

Step 4: Add the Salep Powder
Return the milk to medium heat and bring it back to a near boil. Slowly add the salep powder, whisking constantly and gradually to avoid clumping or sticking to the bottom.

Step 5: Sweeten and Flavor
Add the sugar and stir well until it completely dissolves.

Stir in the mastic milk mixture, making sure it’s fully incorporated and smooth.

Now add the heavy cream, rose water, and chopped pistachios. Stir gently until everything is well blended.

Step 6: Cool and Freeze
Remove the pot from heat and let the mixture cool to room temperature.

If you have an ice cream maker, pour the mixture in and follow the machine's instructions.

No ice cream maker? No problem. Pour the mixture into a metal bowl (preferably stainless steel) and place it in the freezer.

After about 30 minutes, when the edges start to freeze, take it out and whisk vigorously using a metal whisk or hand mixer to break up ice crystals and create a creamy texture.

Repeat this process 4 to 5 times, every 30–45 minutes, until the mixture is smooth and stretchy.

Step 7: Store and Serve
Once ready, transfer the Booza into an airtight container and store in the freezer until serving time.

Serve in scoops, optionally garnished with extra pistachios or a drizzle of rose syrup.

Enjoy your homemade Arabic ice cream—a traditional taste with creamy texture and natural goodness. Sahtein! (Bon appétit!)

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