Mama Booza

Our two most-loved booza, together. Rich Lazy Cake meets silky, orange-blossom Ashta. The pairing our guests order most. 2 × 473 ml tubs. Serves 6–8.

A taste of the Levant in three tubs. Creamy Ashta, carob-dark Halawa Dibs and slow-roasted Pistachio, churned the traditional way. 3 × 473 ml tubs. Serves 9–12.

White chocolate ice cream packed with caramelized Lotus biscuit. Rich and creamy at the base, with the biscuit's warm spice coming through in the bite and a slight crunch behind it. Two things you already know well. One flavor you haven't had yet.

Dense chocolate ice cream loaded with chunks of chocolate biscuit cake. Lazy Cake is the no-bake dessert from every childhood kitchen, crushed biscuits pressed into chocolate and left to set, now churned. Elsewhere it goes by chocolate salami or chocolate fridge cake. Intensely chocolatey, biscuity in the bite, and heavier than it looks.

Single-origin dark chocolate churned thick and velvety. Bitter first, then warm, then lingering. 70% cocoa, chosen for depth rather than sweetness, and nothing else in the tub. No chunks or ripples to hide behind. This is chocolate, frozen. If you already love dark chocolate you know exactly what you are getting. If you don't, this is the one that changes your mind.

Silken clotted cream perfumed with orange blossom, finished with roasted pistachio. Ashta is the thick, floral cream at the center of every Levantine dessert worth eating, and here it goes straight into the churn. Lightly sweet, rich without any weight to it. New to it? Think clotted cream with a whisper of white chocolate, lighter and far more aromatic. A flavor that tastes like it has been around forever, because it has.

Slow-roasted pistachios churned dense and oily, with nothing added to fake the color. The nuts are roasted to draw out their oils before they ever reach the churn. What comes back is earthy and genuinely nutty, lifted by faint rose water and orange blossom. The color is muted, the way real pistachio actually looks. If you were expecting bright green and sugary, this will correct you.

Tangy cream cheese ice cream rippled with pure strawberry jam and cheesecake crust. The base is rich and unmistakably cheesecake, with white chocolate shavings folded through and authentic biscuit pieces in every scoop. You already know what this tastes like. That is the whole point of it.

Roasted sesame halawa melting into cream, darkened with Lebanese carob molasses. Two of the oldest ingredients in the Levant, swirled through with mastic and sahlab. Roasted pistachios and broken chunks of halawa go in after churning, so they stay in pieces. The carob brings a bittersweet depth closer to dark chocolate than to sugar. Deep, earthy, and a little serious.

Creamy white chocolate ice cream with soft, chewy cranberry cookies in every scoop. Those buttery holiday biscuits that only turn up once a year, churned into something you can have in August instead. White chocolate shavings run through the base for extra weight. It tastes like December every day of the year.

92 calories. Thick, deep gold, and intensely tropical, with a richness that builds slowly and lingers like the fruit at its ripest. Peruvian mango, selected for density and natural sugar, pressed at the height of the harvest season. No refinement needed, nothing added.

77 calories. Tart red fruit with a cranberry sharpness behind it, deep in color and deeper in flavor. Wonderful and Mollar varieties, hand-harvested in Spain between October and December and pressed straight. No refined sugar. No artificial anything.

60 calories. Vivid red and properly sweet, with a wild strawberry note running underneath and a clean finish. The Charlotte variety comes from a cross between Mara des Bois and a wild strain, picked as its acidity softens and its color deepens. True to the fruit from first bite to last.

74 calories. Dark, dense, and naturally sweet with a bright acidity behind it. A whisper of bitter almond from the pit, and real pieces of fruit throughout. Oberkirch cherries, harvested in early July from small German orchards better known for kirsch and jam, pressed at peak ripeness.

69 calories. Sharp citrus up front with a quiet bitterness from the peel underneath, clean and smooth to the finish. The fruit is Tardivo di Ciaculli and Avana mandarin, harvested at full winter ripeness in Sicily and pressed to keep its natural balance intact. Pure mandarin, nothing added.

77 calories. Italian lemons and Moroccan mint, pressed and frozen at their brightest. The lemon opens with vivid zest and clean acidity, the mint arriving cool and aromatic, softening the citrus without dulling it. Smooth and vibrant, with a freshness that lingers cleanly on the palate long after the last bite. No refined sugar. No artificial anything..

79 calories. Tropical and layered, sweet banana giving way to tart green apple at the finish. Cavendish bananas ripened slowly in Ecuador, sun-ripened Spanish strawberries, ripe Peruvian mango, and crisp green apple from Greek orchards. It tastes as vivid as it looks.

The perfect waffle cone for your icecream.

Classic crunchy booza cones.

Delightful nutty twist to your Booza experience.

The real cotton candy, no food colouring but with all the fun.

Sprinkle them or melt them and dip your booza in for a real treat!

Craving some crunch with no extra sugar? This is the perfect topping.

Childhood favourites unlocked with this wonderful sesame and pistachio barazek cookie crumble.

Dibs Tahini - 80g