The Turkish ice cream known for its stretchy texture and resistance to melting is dondurma.
Dondurma is a traditional Turkish frozen dessert whose distinctive elasticity comes mainly from salep, a powder made from the ground tubers of certain wild orchids. Mastic may also contribute a characteristic chewiness. The mixture is often pounded and stretched while freezing, producing a texture unlike ordinary churned ice cream.
Dondurma is strongly associated with Kahramanmaraş, where the local style is often called Maraş dondurması. Vendors frequently serve it from long metal paddles and perform playful routines, lifting and spinning the cone before handing it over.
Dondurma is not simply a novelty food. Its unusual consistency reflects both the ingredients and the traditional preparation method. Salep’s use has also raised conservation concerns because wild orchids are harvested for it.