The famous ice cream of Kahramanmaraş, stretched with salep and goat’s milk until chewy, dense, and slow to melt.
Keeps the screen on · step-by-step guide · built-in timer
Cook the milk, sugar, and salep in a pot for 20 minutes, stirring constantly.
Cool the mixture at room temperature for 30 minutes.
Place it in the freezer and chill for 30 minutes.
Beat the mixture with a spatula and return it to the freezer.
Repeat the beating process every 30 minutes for 3 hours.
Let it stand for 5 minutes before serving so the crystals do not crack as you cut it.
💡 Tip: Beat the mixture every 30 minutes while freezing; that creates the stretchy texture.
🍽️ Serving suggestion: Serve sliced like cut ice cream.
~280
kcal calories
6
g protein
32
g carbs
11
g fat
22.5g
Sugar
0g
Fiber
0.2mg
Sodium
0g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (50%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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