Kahramanmaraş · since the 1700s
Ice cream you can holdupside down
The original stretch, since the 1700s.
Mountain goat's milk, wild salep and golden mastic — hand-churned in a chilled brass bowl until the cream pulls like silk. The way it's been done in Kahramanmaraş since the 1700s, only stretchier.
Why Maraş is different
Not gelato.
Not soft-serve. Something stretchier.
Maraş dondurma is its own thing — older than gelato, denser than ice cream, served with the cheek of a street market. Here's the trick:
Salep + mastic, no shortcuts
Two heritage ingredients give Maraş dondurma its trademark elasticity. We use both, in their proper proportion, every single batch.
Pounded, not pumped
Most modern shops use a machine. We use a long paddle, a chilled brass bowl, and the back of one tired arm. The difference is in the chew.
Served with a wink
Our dondurmacılar were trained in Kahramanmaraş. They will tease you. They will steal your cone. You will laugh anyway.
Years pounding cream
Family-run since 2014, learning since 1726.
Scoops served
And counting. We close when we run out.
Flavors in rotation
A core nine plus a rotating shelf of seasonal experiments.
Twelve in rotation
Flavors that float, fold, and refuse to fall.
Hover a card to tip it in your hand. Each one is pounded, not churned — the stretch is real.
Şov zamanı
You order a cone.
We steal it back.
Three or four times. Maybe a magic trick. Definitely a bell. By the time you finally hold the cone, you've forgotten you were even waiting. This is how Maraş ice cream has been served on the streets of Kahramanmaraş for three centuries — and we wouldn't dream of doing it any other way.
- Two performers, every shift, in traditional red-and-gold dress.
- Long brass paddles to keep the ice cream cold and the cone moving.
- A bell, a wink, an occasional sleight of hand.
- Show up hungry. Stay for the show.
Now in stores
Maraş, to take home.
Now in select grocers.
Three centuries of hand-pounded stretch, sealed cold into a heritage pint. Look for the gold seal in the freezer aisle — the same recipe, only now it waits for you at home.
Pint · 473mlChoose a flavor
Antep Pistachio
Antep Fıstığı
Single-origin Gaziantep pistachio. Sealed cold into a heritage pint — the same hand-pounded stretch, now waiting in the freezer aisle.
Rolling out across premium grocers and delis nationwide — kept at −18°C, never pasteurised twice.
Stock Maraş in your storeAllergens · Contains milk; made with mastic & salep. May contain traces of tree nuts. Full allergen & nutrition info available in store.
How it's made
Four steps. No machines.
It takes about four hours from the first pour of warm milk to the first hand-cut block. We do this twice every morning. Yesterday's batches don't make it to the case.
- 01
Mountain goat's milk
Keçi sütü
Delivered each dawn from a single co-op of shepherds in the Taurus. Richer, sweeter, and naturally higher in fat than cow's milk.
- 02
Wild salep, whisked warm
Salep
Hand-milled orchid-root flour, blooming in warm milk until it thickens into silk. The first secret to the stretch.
- 03
Pounded in a brass bowl
Dövme
Chilled to -8°C, the mixture is pounded — not churned — with a long paddle until the proteins align and the cream pulls.
- 04
Hand-cut, kept cold
Bıçakla kesilir
Finished ice cream is so elastic it has to be cut with a knife, not scooped. Wrapped, kept at -16°C, served the same day.
On the bench
Tagged us this week.
Keep them coming.
The internet's favorite ice cream is the one that almost falls over. Show us yours — @maras.dondurma.
Bring the show to your day
Weddings, openings, an unreasonably good birthday.
We bring the brass cart, the performers, six of your favorite flavors and enough showmanship to make the bride forget her shoes hurt. Available across Türkiye and, with notice, the wider Mediterranean.