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Stretchy Ice Cream (Turkish Dondurma)

Recipe by Mark Stache on YouTubeAdded 14 November 2026.

30 minutes to prep, 45 to cook. This stretchy Turkish‑style ice cream combines whole milk, sugar, mastic, konjac flour, and the rare orchid root powder salep for a uniquely elastic texture. The mixture is heated, thickened, and churned to create a gooey, pine‑flavored treat that stretches like slime yet melts like traditional ice cream.

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Method

  1. Heat about three quarters of the milk in a large saucepan and bring it to roughly 187°F while stirring.

  2. Grind the mastic with a pestle and mortar until finely powdered.

  3. When the milk reaches 187°F, add most of the sugar, a pinch of the remaining sugar, the ground mastic, the salep, and the konjac flour; mix until the sugar dissolves and the mixture is smooth.

  4. Continue heating the milk mixture, stirring constantly, until it reaches about 250°F.

  5. Turn the heat down slightly and slowly whisk the remaining milk into the mixture to prevent clumping.

  6. Bring the mixture to a gentle boil and maintain for about 15 minutes, stirring frequently.

  7. Remove the pan from heat and let the mixture cool to room temperature while whisking for roughly 30 minutes.

  8. Transfer the cooled mixture to an ice‑cream maker and churn for 30 minutes, or until it reaches a thick, stretchy consistency.

  9. If the ice‑cream maker struggles, finish mixing by hand until smooth, then freeze the ice cream solid.

  10. When frozen, scoop and stretch the ice cream as desired before serving.

Tips while you cook

Pre‑heat milk first
Heat about three quarters of the milk to roughly 86 °C before adding the sugar and thickeners.
Add remaining milk slowly
After reaching 122 °C, whisk the remaining milk in gradually to prevent clumping.
Stir constantly during boil
Maintain a gentle boil for about 15 minutes, stirring frequently.
Cool while whisking
Let the mixture cool to room temperature, whisking for roughly 30 minutes before churning.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Mark Stache made this.

The recipe comes from Mark Stache’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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