Stretchy Ice Cream – Bastani

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.
5 from 1 vote
Prep Time 15 minutes
Freezing Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Persian
Servings 8 people
Calories 218 kcal


  • 500 ml full cream milk
  • 250 ml 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.
  • Add the salep and blend until the mixture is thick.
  • 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.
  • 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.
  • Put into a storage container and freeze until hard.


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.


Calories: 218kcalCarbohydrates: 23gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 43mgSodium: 33mgPotassium: 127mgSugar: 23gVitamin A: 567IUVitamin C: 1mgCalcium: 100mgIron: 1mg
Keyword safron
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