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This is the easiest and quickest way to make a shortcut Arabic ice cream.

This is the easiest and quickest way to make a shortcut Arabic ice cream. It has a unique stretchy texture from the sahlab powder and light flavor from the mastic gum and blossom water.


Ingredients:


  • 1 can sweet condensed milk

  • 1 cup milk

  • 2 cups heavy cream

  • 1 tablespoon sahleb

  • 1/4 teaspoon mastic

  • 1/2 teaspoon rose water

  • 1 cup crushed pistachios

Instructions:

  • In bowl, use whisk to combine milk, condensed milk until dissolved. Stir in heavy cream, rose water, mastic and sahleb until well combined.

  • Pour the mixture into an ice cream maker and freeze according to manufacturer’s directions. It took me 25 minutes to reach a soft-serve consistency.

  • During the last 5 minutes of churning, place a tray with parchment paper, spread crushed pistachios.

  • Transfer ice cream over the pistachio, spreading the ice cream slowly. Place ice cream in freezer for at least 1-2 hours before rolling.

  • Then again put it back in the freezer for 2-3 hours before serving and enjoy

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