Consumption of ice cream produced from dairy products has been reportedly
associated with health hazards. To circumvent this, this study was undertaken
to formulate plant-based ice cream using kunu-zaki and soymilk (as substitutes for dairy milk) fortified with mango, banana
and avocado. Standard method for the preparation of ice cream was
modified to formulate three variants of kunu-zaki ice cream designated as B
(40% kunu-zaki, 40% banana pulp and 20% soymilk);
C (40% kunu-zaki, 40% mango pulp and 20% soymilk); D (40% kunu-zaki,
40% avocado pulp and 20% soymilk), while control sample A was commercial dairy-based ice cream. Analyses of proximate, mineral and vitamin compositions were carried out on
the samples following standard procedures.
The results showed lower fat content in all the formulated ice cream samples,
which ranged from 0.60 - 0.96 g/100g compared to the control sample with fat
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