{"id":6840,"date":"2026-10-30T10:00:00","date_gmt":"2026-10-30T08:00:00","guid":{"rendered":"https:\/\/www.madeinliban.com\/best-lebanese-booza-and-ice-cream-makers\/"},"modified":"2026-10-30T10:00:00","modified_gmt":"2026-10-30T08:00:00","slug":"best-lebanese-booza-and-ice-cream-makers","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/es\/best-lebanese-booza-and-ice-cream-makers\/","title":{"rendered":"Best Lebanese Booza and Ice Cream Makers"},"content":{"rendered":"

This guide maps out where to find Lebanese booza and ice cream, from century-old family counters to small shops experimenting with zaatar and lavender.<\/strong> Booza is the stretchy Arabic ice cream thickened with sahlab and flavoured with mastic, often pounded by hand and rolled in pistachios. Lebanon also has a newer wave of gelato makers who pair Italian technique with local fruit, so a summer in the country can take you through both traditions.<\/p>\n

How we chose<\/h2>\n

Every shop here is listed in the Made in Liban directory and makes its ice cream in Lebanon. We looked for a spread of styles and regions, and we described each one only from what the shops and published guides say about them. We have not run a tasting ourselves, so let your own spoon have the final word.<\/p>\n

Traditional booza and family names<\/h2>\n

Bachir<\/a><\/h3>\n

In Bikfaya, up in Mount Lebanon, Bachir is the name many Lebanese think of first when booza comes up. It is known for the traditional stretchy style made with mastic and coated in pistachios, and it also offers mixed nuts. If you only try one classic booza, this is the obvious place to start.<\/p>\n

Hanna Mitri<\/a><\/h3>\n

An Achrafieh family has kept this all-natural oriental ice cream going since 1948. The flavours follow the seasons, which makes a return visit at a different time of year worthwhile.<\/p>\n

Al Tom Delights<\/a><\/h3>\n

Family owned since 1919, this sweets shop in Mina, the port district of Tripoli, is better known for its syrup-soaked, nut-filled oriental pastries, but it makes ice cream too. It is a natural stop for anyone touring Tripoli’s old city and waterfront, and a chance to pair a scoop with a tray of sweets from a business that has stayed in one family for more than a century.<\/p>\n

Awad Ice Cream<\/a><\/h3>\n

With a branch in Ghazir and others in Achkout, Jounieh, Jeita, Kleiat and Jal el Dib, Awad is easy to find on a drive north of Beirut. The signature order is ashta (clotted cream) ice cream topped with crushed pistachios. Fruit fills most of the board, with prickly pear, mulberry, fig and clementine tied to the Lebanese seasons, and there are Nescaf\u00e9 and tarboosh flavours too.<\/p>\n

Artisan gelato with a Lebanese accent<\/h2>\n

Booza Society<\/a><\/h3>\n

Next to the Lebanese American University in Hamra, this small shop is run by an owner who studied gelato chemistry in Italy. Ingredients are prepared fresh, the mix is frozen for a full day and served on the third. The flavour list leans on the Lebanese pantry: zaatar, Turkish coffee, debes kharroub (carob molasses), and mafroukeh pistachio. There is also a diabetic-friendly ice cream sweetened with erythritol.<\/p>\n

Le Flocon Artisan Glacier<\/a><\/h3>\n

Co-founded by pastry chef Charles Azar, Le Flocon (French for snowflake) calls its style French and Lebanese artisan ice cream. Rich scoops use imported chocolate while sorbets lean on local fruit, and the counter also sells tarts and \u00e9clairs. Branches are in Achrafieh, Naccache and the mountain resort of Faqra.<\/p>\n

Oh My Gelato!<\/a><\/h3>\n

This Hazmieh boutique, with a second shop in Dbayeh, makes gelato the traditional Italian way on an Italian base, then adds Lebanese ideas such as rose loukoum and a pistachio sorbet. It was a finalist in the 2017 Gelato World Tour.<\/p>\n

Orso Bianco Gelateria<\/a><\/h3>\n

Orso Bianco (Italian for white bear) aims for traditional homemade gelato free from artificial flavours, colours and additives. Expect classic pistachio and chocolate, organic fruit ice creams, ice cream sandwiches and vegan options. Shops are in Gemmayzeh, Jal el Dib and Biyada.<\/p>\n

La Glace de Badiane<\/a><\/h3>\n

In Naccache, this shop makes ice cream from fresh fruit and fresh milk with no additives, artificial colours or flavour essences, and many recipes are vegan-friendly. The flavours are the draw: lavender, gardenia, avocado, blue spirulina and a gin lemon sit beside the fruit scoops.<\/p>\n

Boozalb<\/a><\/h3>\n

Launched online on 1 June 2019 before opening shops, Boozalb now has branches on Gouraud Street in Gemmayzeh, in Broummana and in Naccache. It makes its ice cream by hand with real fruit rather than flavour extracts, so the menu changes with the seasons.<\/p>\n

Something different<\/h2>\n

Frooza Booza<\/a><\/h3>\n

In Mar Mikhael, the team makes your ice cream in front of you. Pick a booza, yogurt or sorbet base, add fruit or sweets, and watch it get chopped and rolled on an ice pan. The bases are made without additives or preservatives, and adults can order Boozy Booza, an alcoholic version. Visit Frooza Booza<\/a><\/p>\n

Tips<\/h2>\n