Squash vegan ice cream and the process of making thereof

Abstract

This invention relates to an ice cream and method of producing thereof but more particularly to a squash vegan ice cream where it highlights a compact form that has slower melting rate compared to conventional and commercial ice creams. The combination of squash, coconut cream, phytogenic carbohydrate solution, phytogenic flavor component, citrus fruit extract, phytogenic oil; and salt contributes for a compact form of the ice cream. For the future and larger application, this slow melting rate means energy-efficient freezing and storage, and less food wastage.