Dondurma (Turkish: Dondurma, “freezing”) is the name used for ice cream in Turkey. In English it specifically refers to Turkish ice cream. It is made of goat milk using traditional methods.

The popularity of the salep flavor in Turkish ice cream has caused a decline in the populations of the region’s wild orchids. For this reason it is illegal to ship true salep out of the country. Dondurmas usually cost about $1~2. There are many different flavors of dondurmas.

Dondurmas do not include agglutinin when making the ice-cream. Instead, they include short chain and medium chain fatty acids. Dondurmas have softer curds, which helps digest the ice-cream faster for little children. There are lower levels of lactose (4.1 percent versus 4.7 percent in cow’s milk). This is an advantage for lactose-intolerant people. Dondurma also outweighs ordinary ice-cream made out of cow milk by: 13% more calcium, 25% more vitamin B, 47% more vitamin A, 134% more potassium, 200% more niacin, 300% more copper, and 27% more antioxidant selenium.

Oh my God! I remember when my family was leaving Turkey from our trip we basically bought as much Apple Tea as we could and brought it with us. When we ran out…tears all around.

Well in every place there are different choices, but from what I see here the two toppings are probably crushed pistachio nuts and crushed peanuts, since those are the most popular ones I’ve seen.

It might seem a bit strange to put peanuts on ice cream, but it’s actually very good, since this isn’t ordinary ice cream (it’s handmade, very chewy and most importantly - delicious! :-))

he’s really amazing. I would LOVE to ask him some!

the two tourists speaks french btw, I think they are from Quebec by their accent. ^^