Homemade Shop-Style Ice Cream
A rich, creamy ice cream that tastes just like the shops, made with raw sahlab and cream. Pick any flavor you like — fresh fruit or any add-in you love.
This shop-style ice cream recreates the dense, creamy scoop-shop texture at home. The secret is raw sahlab (salep), which gives the classic elastic, stretchy body — then you flavor it however you like, from fresh fruit to any add-in.
How to Prepare
In a pot over medium heat, stir the milk with the sugar and raw sahlab constantly until it comes to a boil and thickens slightly.
Remove from heat and let it cool completely, ideally in the fridge.
Whip the liquid cream with the two packets of powdered whipping cream until thick and doubled in volume.
Gradually fold the cooled milk mixture into the whipped cream until smooth.
Add your desired flavor (mashed fruit or any add-in you like) and stir.
Pour into an airtight container and freeze for at least 4-6 hours until set.
Take it out a few minutes before serving, then serve and enjoy.
Make sure the sahlab-and-milk base is fully chilled before folding it into the whipped cream — this keeps the texture light and prevents ice crystals.
Ingredient Swaps
No raw sahlab? Use 1 tbsp cornstarch dissolved in a little cold milk to thicken the base instead.
Powdered whipping cream can be replaced with an extra 250 ml cold liquid whipping cream, well whipped.
For a lighter version, reduce the sugar to ½ cup.
Common Questions
How long does it take to freeze?
At least 4-6 hours, or until fully set — overnight is best.
Can I use any flavor?
Yes — add mashed fruit, cocoa, nuts, or any add-in you like before freezing.
Why use raw sahlab?
It gives the classic stretchy, shop-style texture and helps prevent ice crystals.
How should I store it?
Keep it in an airtight container in the freezer for up to 2 weeks.
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