Stretchy ice cream has taken the dessert world by Storm this year! Booza shops are all the rage, and YouTube has gone wild with videos of the coolest ice cream ever! My Stretchy Salep ice cream video was such a hit that I’ve been getting requests on YouTube for a stretchy chocolate booza ice cream version. This stretchy ice cream gets me excited so a decadent chocolate variation seems perfect! It’s so much fun to make and eat! You really won’t believe how cool this ice cream is until you’re stretching it as high as you can reach!
*This post may contain Amazon affiliate links at no cost to you. As an Amazon associate, I do receive a small commission through qualifying purchases from this post. Thank you for supporting my blog! For more info, please see the site Disclaimer.
But First, Is It Really Fall??
Things have been hectic and HOT over here. Even though it’s Fall, it is still AC weather in St. Louis. Of course our air conditioner decided to completely die. We felt like we were in the middle of a steamy heat wave for a few nights. Grant was out of town during this debacle, sleeping soundly in a cool hotel room, lucky guy.
So I tried to be a Mrs. Fix It, and even figured out how to change the air filter. First, I had to find where it went, and that was a lengthy process! But I found it, and thought I was a real hero when I removed and replaced it like a champ. According to my google searches, a dirty air filter is your first recourse when you’re AC is on the fritz. So there you go, this is now your one stop blog for food and furnaces!
Bea and I took flashlights down to the furnace and did some inspecting. I had absolutely no idea what I was looking at or looking for, but I did see there was some rust and leaking, so I had a good idea that my lame attempt at changing an air filter wouldn’t make any difference! But I felt pretty efficient. Then I left for Bermuda and our awesome AC guy replaced the unit while we were away! Anyway, let’s just say that the mere thought of ice cream made me happy! So this stretchy booza chocolate ice cream post seems extra fitting.
Back To Stretchy Ice Cream
As much as I love ice cream, stretchy ice cream is my favorite kind to make. Booza ice cream is known as one of the oldest ice creams in existence. The use of sahlab , or salep, is what gives it that fantastic stretch while making it resistant to melting. This salep based ice cream is chewy and unique. If you want a real wow factor dessert for entertaining your family or friends, this chocolate booza ice cream is it!
Stretchy Chocolate booza ice cream has a similar method to my other salep ice cream recipe. For this batch, I use dark cocoa powder for decadence, flavor, depth, and color. Regular cocoa powder can be used interchangeably.
Stretchy Chocolate Booza Ice Cream Tips
When making elastic ice cream, remember to set aside time to whisk it periodically while it is freezing. You should plan ahead, as this is ideally made a day ahead. After the stretching and whisking period this elastic chocolate booza ice cream then needs at least 4 hours to set in the freezer. While this is a no churn ice cream recipe, this salep ice cream needs proper whisking and upward stretching while it is freezing to be super stretchy.
An important note, please don’t use too much salep powder! That is the one huge mistake a lot of people seem to be making when they try my, Stretchy Salep Ice Cream. Then I get comments or emails asking why it wouldn’t stretch like mine. More is not better in this case. If you use too much salep then it will become way too thick. Salep powder is expensive, however, since you use such a small amount for each batch of chocolate booza ice cream (or any flavor stretchy ice cream), it will last you a very long time.
Furthermore,when you purchase salep powder, make sure that you are buying real salep that is derived from orchids. Some powders out there are just mixtures of cornstarch, while others are a mix you use for a salep drink. You have to buy the salep / sahlab powder that you can make stretchy ice cream/ dondurma with. Try this, Salep Sahlab Sahlep Salepi 100% Wild Powder 100gr – 3.52oz. Email me if you need help finding the powder that I used for my elastic ice cream videos and blog posts.
How To Make Stretchy Elastic Ice Cream
First, warm whole milk in a saucepan. In a separate bowl, whisk together salep, cocoa powder, and sugar. Once the milk is heated, but not simmering, gradually add in that salep mixture. Whisk it into the milk until smooth. Then let this mixture heat on low for approximately 45 minutes.
An important part of making stretchy booza ice cream is to periodically stretch it. Every 15 minutes while heating, take a ladle and lift and stretch the mixture. This chocolate salep mixture will get thick, like pudding. So mixing it will also ensure that it remains a smooth ice cream instead of becoming clumpy.
After 45 minutes, remove the chocolate booza ice cream from the heat and mix in the vanilla extract.
Then allow the mixture to come to room temperature before pouring it into a freezer safe bowl. Cover it with cling wrap and then every 30 minutes give it a vigorous whisk and stretch it upward. Do this 5-6 times. Then just cover it and leave it in the freezer for 4 hours or overnight.
Lastly, stretch, slice, and smile! You just made the coolest ice cream EVER! Connect with me on Sarita’s Istagram to share your stretchy chocolate booza ice cream pics, and tag #ritzymom to be featured on my stories or feed!
For the step-by-step video demonstration of this stretchy chocolate booza ice cream, watch this, https://youtu.be/dJ9uXeQ5RbU.
Tools For Making Stretchy Chocolate Booza Ice Cream Recipe
Stretchy Chocolate Booza Ice Cream
Stretchy ice cream is the hottest and coolest ice cream ever! Salep/sahlab powder is used to give the stretch to this ice cream while making it resistant to melting. This chocolate flavored booza ice cream is a fun flavor for booza!
Ingredients
- 4 cups whole milk
- 1 1/2 cups granulated sugar
- 1/2 cup cocoa powder dark or regular
- 1.5 teaspoons salep powder
- 1 teaspoon vanilla extract
Instructions
-
In a saucepan, over LOW heat, heat up your milk. Don’t bring it to a simmer.
In a separate bowl, whisk together the salep, cocoa powder, and sugar.
Once the milk is heated, gradually add the salep mixture, whisking until smooth and mixed.
Heat mixture for 45 minutes on LOW heat. This will thicken like pudding. Every 15 minutes, take a spoon or ladle and stretch the mixture up and mix.
Then remove from heat and add vanilla extract. Then allow to come to room temperature,
Then pour into a freezer bowl and cover with plastic wrap and put into freezer. Then whisk every 30 minutes for a total of 5-6 whisks. Each time you whisk, stretch it upwards and whisk for a minute each time.
After final whisk, you will leave the chocolate salep ice cream covered in freezer for 4 hours or overnight,
Then set on counter for 5-10 minutes before serving.
Recipe Notes
DO NOT USE TOO MUCH SALEP POWDER!! This is so important to achieve the correct stretchy consistency! 🙂
Allow yourself time to make this. While this is a no churn ice cream, you need to whisk it periodically for 2-3 hours while it is freezing.
Remember to strech the salep ice cream up.
It needs to freeze after all the whisking.
For More Ritzy Recipes, check out:
You must be logged in to post a comment.