I’ve always missed the taste of real Ashta Ice Cream — the kind you find at small Middle Eastern shops, rich with cream, rose water, and that subtle hint of mastic. It’s more than dessert; it’s a memory of childhood and family gatherings and warm summer nights. So, I decided to recreate it at home — a version that keeps the authentic flavor but is simple enough for busy moms like me. Just a few ingredients, a little patience, and that nostalgic taste I’ve been craving for years.
What is Ashta?
Ashta is a luxurious cream made by slowly thickening milk until it forms a silky, custard-like texture. Across the Levant, ashta is used in pastries like knafeh and atayef, making it a prized ingredient for festive occasions. Turning this delicacy into an ice cream elevates it even more—creamy, aromatic, and garnished with pistachios. Ashta Ice Cream is a refreshing treat that embodies Middle Eastern hospitality and tradition.
With every creamy, floral bite, Ashta Ice Cream leaves you wanting more…
Ready in 2 hours
Serves 3-4 people
5 Min Prep Time
Tips
For easier serving, you can shape the ice cream into balls with an ice cream scooper once it’s set, then store them in an airtight container in the freezer. This way, you’ll have perfectly portioned scoops ready to go without needing to re-scoop each time.
Ingredients
- 2 cups heavy cream
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1 tsp crushed Mastic Gum, also known as “mazdaki”
- 1 tsp rose water
- 1 tsp orange blossom water
- Freshly chopped pistachios for garnish and topping
Preparation
- In a saucepan, combine heavy cream, sugar, vanilla extract, and mastic gum. Bring it to a boil, stirring continuously until the sugar is dissolved.
- Stir in rose water and orange blossom water. Remove from heat and let the mixture cool completely.
- Once the mixture is cooled, pass it through a strainer.
- Churn in an ice cream maker for about 40 minutes, or until thickened and solidified.
- Transfer to a container and freeze until firm.
- Serve topped with fresh chopped pistachios.
