How Persians Made Ice Cream in the Desert (Way Before Freezers Existed)

When you think of ice cream, you probably imagine dipping into a pint of rocky road or standing in line at some trendy scoop shop with neon signs and waffle cones as big as your face. It’s all very modern. Freezers humming, stainless steel scoops clicking, sprinkles flying. But what if I told you people were chilling out with frozen treats over 2,000 years ago—in the middle of the Persian desert—with zero electricity, no soft-serve machines, and absolutely no TikTok hacks?

That’s right. Long before Ben met Jerry, the ancient Persians were engineering their way to refreshment with a frozen dessert game that puts even your fancy double-churned gelato to shame.

Welcome to 400 B.C., Where the Real Chill Happened

The ancient Persians didn’t have freezers, but they did have brains, brawn, and a solid understanding of nature. Using subterranean chambers, windcatchers, and a structure called a yakhchal (imagine a massive dome made of thick mud brick), they created natural fridges that could store ice year-round.

During winter, they’d funnel water into shallow pools, let it freeze overnight, then stash that precious ice underground. The structure’s walls were made with sarooj, an early waterproof mortar so effective it still leaves engineers scratching their heads. This wasn’t just about storing ice—they were crafting the perfect setup for sorbet-like desserts centuries before refrigeration was even a concept.

So… What Did Ancient Ice Cream Taste Like?

Spoiler: it wasn’t cookies ‘n cream.

The OG frozen treat was called faloodeh (or faludeh), and it’s still going strong in modern-day Iran. Think: a refreshing, fragrant mix of rose water, lime juice, sugar syrup, and cooked rice noodles—yes, noodles—in a semi-frozen slushy state. The noodles soak up all that floral-citrus syrup, turning crisp as they chill. Sounds wild? Maybe. But it’s also delicious, light, and way more poetic than whatever mystery swirl you panic-ordered at Dairy Queen.

Flavor profiles in ancient times went even bolder—saffron, honey, mashed fruits, mint, pistachios. And while faloodeh is dairy-free, many bastani (Iranian ice cream) shops now serve it alongside saffron ice cream—creamy, golden, and often spiked with rosewater and pistachios. Your cone could never.