Is dondurma healthier than regular ice cream?

Dondurma is not just any ordinary ice cream; it stands out because of its unique texture and resistance to melting. The key ingredient that gives dondurma its distinct texture is salep, a flour made from the tubers of wild orchids native to Turkey. Salep contains a high level of starches known as glucomannans, which thickens the ice cream, giving it that signature stretch and chewiness. Another important ingredient is mastic, a resin obtained from the mastic tree, which adds a subtle pine or cedar-like flavor and contributes to the ice cream’s chewiness. The combination of salep and mastic makes dondurma unique and gives it a texture that is unlike any other ice cream. Dondurma is traditionally made at a lower temperature than regular ice cream, which helps to maintain its elasticity. The lower temperature, combined with the thickening agents, makes it slow to melt, even in warm climates. This process can take several hours, and it is done by hand or with special machines designed for dondurma production. For visitors to Turkey, trying dondurma is a must. Its unique texture and the entertaining way it’s served have made it a popular attraction.

Dondurma is a delightful Turkish ice cream known for its unique, stretchy texture. Made from milk, sugar, salep—a flour made from orchid tubers—and whipped cream, it’s richly creamy and often infused with flavors like pistachio and rose. Originating from the city of Maraş, this traditional treat is not just about taste; it has a lower fat content compared to many western ice creams, thanks to its milk base. However, the sweeteners can add calories, so enjoying it in moderation is key. Indulge in this exotic delight and experience the unforgettable taste of Dondurma!