PROCESS OF PRODUCING A CUCUMBER (Cucumis sativus) ICE CREAM

Abstract

The utility model relates to food processing. More particularly to a process of producing an ice cream using a Cucumber (Cucumis sativus) which is nonpasteurized, egg-free, and sugar-free, thereby preserving the natural nutrients, flavor, and bioactive compounds of fresh cucumber. The process includes washing and blending fresh cucumber into a smooth puree, straining to remove fibrous solids, and aerating chilled all-purpose cream with condensed milk. Honey, lemon juice, and lemon zest are folded into the mixture, followed by incorporation of the cucumber puree to maintain aeration and uniformity. The mixture is refrigerated to stabilize flavor and structure, then churn-frozen to achieve a smooth, creamy texture. The resulting ice cream exhibits improved nutritional value, functional properties, texture, and sensory quality compared to conventional ice cream. In a preferred embodiment, the ice cream comprises 41% of cucumber puree, 32% of cream, 20% of condensed milk, 4% of honey, 2% of lemon juice, and 1% of lemon zest by weight, providing a healthier and industrially applicable frozen dessert.