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.