Turkish · Dessert
Stretchy Pounded Ice Cream
A protein-engineered riff on Turkish dondurma, the pounded, stretchy ice cream famous for resisting melting, built here on strained Greek yogurt and whey isolate instead of cream and mastic, beaten repeatedly by hand to mimic the elastic pull of the original without a churn.
$2
15 minsPrep
0 minsCook
255 minsTotal
MediumLevel
Nutrition per serving
238Calories
24.8gProtein
8gFat
16.6gCarbs
13.5gSugar
0.6gFiber
106mgSodium
14mgChol
3.9gSat Fat
268mgPotassium
219mgCalcium
0.4mgIron
0.7mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Turkish Raki
local
Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the strained Greek yogurt with the cornstarch and honey in a cold metal bowl until completely smooth with no lumps.
2
Whisk in the whey protein isolate a little at a time, then stream in the chilled skim milk and vanilla extract, beating hard for 2-3 minutes until the mixture turns glossy and visibly thickens - this stretch is what replaces churning.
3
Transfer to a freezer-safe tub, cover the surface directly with cling film, and freeze for 1 hour.
4
Remove and beat vigorously with the hand mixer for 1 full minute to break ice crystals and build the stretchy, elastic texture characteristic of dondurma-style scoops; return to the freezer.
5
Repeat the beat-and-freeze step every 30 minutes for a further 2 hours (4 beats total after the first hour) to fully aerate and stretch the mixture without a churn.
6
Freeze undisturbed for a final 1 hour until firm enough to scoop.
7
Scoop into two chilled bowls, scatter the crushed pistachio over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g strained greek yogurt
- 1.1 oz30g whey protein isolate
- 1.4 oz40g chilled skim milk
- 0.6 oz18g honey
- 0.1 oz4g cornstarch
- 0.1 oz4g vanilla extract
- 0.4 oz10g crushed pistachio
