Shop-Style Sahlab Ice Cream
Customise it with any flavour or fresh fruit you love.
The secret to that stretchy, shop-style Arabic ice cream lies in sahlab, which gives it its distinctive elastic texture. Milk is cooked with sahlab and sugar until it thickens, then folded into whipped cream before freezing. The result is a rich, creamy ice cream you can flavour with fruit or whatever flavours you love.
How to Prepare
Heat the milk with the sugar and raw sahlab, whisking until it thickens, then leave to cool.
Whip the liquid cream with the cream powder until thick.
Fold the cooled sahlab mixture into the whipped cream.
Add your chosen flavours or fresh fruit and mix gently.
Freeze until set, stirring once or twice, then serve scooped.
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Stir the ice cream once or twice while freezing for a smooth, scoopable texture.
Ingredient Swaps
Replace raw sahlab with a mix of starch and a few drops of rose water, with a difference in stretchiness. | Use just one type of cream (liquid or powdered) if you do not have both. | Add ground mastic for a deeper, authentic Arabic flavour.
Common Questions
How do I get the stretchy texture?
Authentic raw sahlab is the key, along with cooking the milk until it thickens well.
Why does the ice cream turn icy?
It may be from too little fat or insufficient stirring; whisk it several times while freezing.
When do I add flavours or fruit?
After folding in the cream and before the final freeze.
How long does it take to set?
Several hours until fully firm, preferably overnight.
Do I need an ice cream machine?
No, whisking the mixture a few times during freezing does the job.
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