Kaimaki Ice Cream: The Refreshing Delight of the East
Kaimaki ice cream is one of the most unique and refined desserts in Greek gastronomy, with origins in Asia Minor and the broader Eastern tradition. It stands out for its rich, chewy texture and its slightly elastic mouthfeel—characteristics that distinguish it from ordinary ice creams.
The Secret Recipe
Its distinctive character comes from a careful balance of ingredients:
- Salep: a flour made from the bulb of wild orchids (Orchis mascula), which gives elasticity and density.
- Mastiha from Chios: the aromatic resin that adds a unique fragrance and aftertaste.
- Milk and cream: providing a velvety and rich base.
The result is a dense, refreshing, and distinctive ice cream with balanced sweetness and aromas deeply tied to tradition.
A Dessert with History
The art of making kaimaki ice cream came to Greece with refugees from Asia Minor, particularly after 1922. It quickly became established in dairy shops and pastry houses of Thessaloniki and Athens, soon turning into a beloved summer treat. By the 1960s, kaimaki had become one of the first specialty ice creams widely available in Greece, securing its place as a favorite across the country.
The Role of Salep
The chewy, almost sticky texture of kaimaki is due to salep, the flour derived from the dried bulbs of wild orchids cultivated in the mountains of the Balkans and the Middle East. The term salep refers both to this flour and to the warm beverage traditionally made from it. Its rarity and unique properties give kaimaki its signature consistency.
Ways to Enjoy It
Kaimaki ice cream is versatile and pairs beautifully with both elaborate and straightforward desserts:
- Drizzled with sour cherry syrup or spoon sweets.
- Accompanied by kataifi, baklava, or other syrup-soaked pastries.
- Served on its own, highlighting its pure, distinctive flavour.
Traditionally, before serving, it is removed from the freezer and left to soften for about half an hour, allowing its texture to reach the perfect chewiness.
Variations and Legacy
In addition to the classic recipe, a version brought by refugees from Istanbul enriches kaimaki with mastic and mahlab, offering a fragrant and aromatic twist.
More than just ice cream, kaimaki is a piece of culinary heritage—a bridge between East and West—that continues to charm generations and hold a special place on the Greek table.
