Remember the days when your choice of ice cream spanned a Maxibon or Bubble O’ Bill? While there were few things more satisfying on a hot summer’s day, nowadays we prefer our ice cream straight from the tub while slumped on the couch in front of Season 5 Game of Thrones (who’s with us?!). And in our search for the best ice cream in Melbourne, we stumbled upon Booza, who delivers tubs of deliciousness straight to your door.
Now, don’t go thinking that this is your ordinary, run-of-the-mill ice cream. Booza has been a staple of the Levantine region (spanning Lebanon, Syria, Turkey, Jordan and Israel) since the 1800s, and is an elastic, sticky ice cream created with mastic and salep. Traditionally found at the Levantine souks (marketplaces), this ice cream was typically pounded with large wooden sticks and served with lashings of pistachios. The addition of mastic (a gum like substance made from the mastic tree) means the ice cream doesn’t melt as quickly, so there’s more time to dig in and less of a soupy mess. Today, Booza’s pumping out some of the tastiest ice cream in Melbourne, which you can pick up at the modern day souk of Aboutlife or online.
Booza takes the best of the old world and combines it with the highest quality ingredients, sourced locally and from around the world. The entire range is gluten-free, egg free and preservative free, and you can even choose coconut-based flavours that are dairy and sugar free too. So, you know, it’s pretty much good for you, right?
The mastic range will take your taste buds to the exotic Middle East and our personal favourites include classic Turkish delight, sweet sesame halawa, and double-roasted pistachio. The sugarless variety is perfect for a healthy, afternoon pick-me-up with flavours like vanilla bean, dark chocolate and matcha green tea (how’s that for a fusion of cultures?!).
TUL Note: This article is proudly sponsored by Booza and endorsed by The Urban List. Thank you for supporting the sponsors who make The Urban List possible. Click here for more information on our editorial policy.
Top image: Lisa Brooke