Easy Persian Recipes in English

Stretchy Ice Cream – Bastani Salap

July 12, 2013

Stretchy Ice Cream - Bastani Salap, 5.0 out of 5 based on 2 ratings
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Rating: 5.0/5 (2 votes cast)
Stretchy Ice Cream – Bastani Salap

Stretchy Ice Cream – Bastani Salap

Stretchy Ice Cream – Bastani Salap


This Ice Cream is very quick and easy to make. The use of salep adds elasticity and results in a marsh mallow like appearance. The delicate flavours of rosewater and saffron create the subtle distinction of this traditional recipe.



  • 500ml full cream milk
  • 250ml whipping cream
  • 3/4 cup caster sugar
  • 1 tsp rose water
  • 1 tsp salep
  • 1 tsp saffron powder


Place all the ingredients except the salep in a blender and blend until the sugar is dissolved.

  1. Add the salep and blend until the mixture is thick.
  2. Pour into a deep container that is suitable to freeze and place in the freezer for about 4-6 hours until the mixture is partly frozen.
  3. Put the mixture back into the blender and blend for a couple of minutes until all the frozen ice-cream is mixed with the liquid.
  4. Put into a storage container and freeze until hard.

 Additional Tips

Western flavours can be used in this ice cream, resulting in a mix of Western and Persian tastes. I have blended a few Blueberries into the mixture, or added chocolate topping instead of the Rose Water and Saffron.