Probiotic Ice Cream Research Articles

Formulation and quality characterization of soy milk based dietary ice cream with the incorporation of probiotics and utilization, of fruit waste as a functional ingredient

Ice cream production is a complex process involving various stages such as pasteurization, homogenization, aging, freezing, and packaging. The quality and characteristics of ice cream depend on several factors including ingredients, processing parameters, and equipment used. The purpose of this paper was to formulate an ice cream with soy milk and cow milk & banana powder. Three formulations of ice cream were prepared: one soy-based (containing soy milk 70% , cow milk 30%) and this is control sample, the other with soy-based probiotic ice cream (containing soy milk 70% , cow milk 30%,lactobacillus lactis culture ) and last one is sugar free (containing 100 % cows milk only lactobacillus lactis culture ) & for the sugar replacement here we added dextrose,fructo-oligosaccharide & oligofructose) & for all the three types of ice creams here we used ripened banana powder as it is prebiotic ingredient. The rapid increase in plant waste production in the agri-food industry is a significant global issue, considering storage, disposal, environmental impacts and potential health risks. The objective of this study was to find out whether Musasava banana skin flour (BPF) and jackfruit seed flour are suitable as substitutes for maida flour in making ice cream cones. Here, different percentages of BPF and JSF were combined to replace maida in different percentages and the results were checked. Cone prepared from a combination of 40% JSF as maida substitute and 10% BPF as maida substitute and this waffle cone preparation had 50% additional maida making up the rest.

Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential for Future Health Benefits.

This study investigated a novel probiotic-enriched ice cream containing fermented white kidney bean homogenate to explore its potential health benefits in the future. We assessed the viability of various probiotic strains during ice cream production and storage, focusing on their potential to reach the gut, and evaluated overall antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and total polyphenol content (TPC) assays. The incorporation of fermented white bean homogenate significantly increased antioxidant capacity compared to the control group. Notably, strains such as Lacticaseibacillus rhamnosus GG and Lactiplantibacillus plantarum 299v demonstrated the most pronounced effects on antioxidant activity, suggesting potential synergistic benefits between probiotics and bioactive compounds in fermented white beans. Although all probiotic strains experienced decreased viability during storage, certain strains, particularly L. plantarum 299v and Lacticaseibacillus casei DN-114001, showed promising survival rates even after 6 months. These results suggest the potential for developing probiotic ice cream containing viable bacteria capable of reaching the gut and contributing to a healthy gut microbiota. Overall, this study highlights the potential of probiotic-enriched ice cream with fermented white kidney bean homogenate to combine the established benefits of probiotics for gut health with the enjoyment of consuming ice cream.

Probiotic icecream as a functional food - a review

PurposeGlobally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream.Design/methodology/approachAttempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream.FindingsRetention of probiotic viability at a level of >106 cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food.Originality/valueProbiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.

Characteristics of functional ice cream produced with goat’s milk kefir in combination with mono-acylglycerol

<p class="MDPI17abstract"><strong>Objective:</strong> The purpose of this study was to determine the character of ice cream made from goat’s milk kefir (GMK) combined with mono-acylglycerol (MAG).</p><p class="MDPI17abstract"><strong>Methods:</strong> GMK was produced by pasteurized goat’s milk (85<sup>o</sup>C for 15 s) and 2% kefir grain. Ice cream mix (ICM) was produced by GMK, MAG (T0= 0%, T1= 0.25%; T2= 0.50%; T3= 0.75%), 4% sucrose, and 0.1% salt. The results of observations processed using Analysis of Variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) if there were a significant difference between treatments.</p><p class="MDPI17abstract"><strong>Results:</strong> Es puter (EP) made from GMK in combination with MAG has a distinctive character against T0 (control). The use of GMK decreases the pH value, thereby increasing the lactic acid and ethanol content which brings out the acidity of the product (p<0.05). In addition, increasing MAG concentration can improve the EP’s overrun to make the product more melt resistant (p<0.05). The use of GMK combined with MAG can support the viability of lactic acid bacteria (LAB) and yeast through storage in the freezer. The number of viable LAB and yeast meets WHO standards to obtained health benefit from consuming probiotic ice cream.</p><p class="MDPI17abstract"><strong>Conclusions:</strong> To conclude, EP made from GMK in combination with 0.50% MAG was proved to be the best treatment.</p><p> </p>

PREPARATION OF HEALTH BENEFICIAL PROBIOTIC SOYA ICE -CREAM AND EVALUATION OF QUALITY ATTRIBUTES

Probiotic soya ice cream was prepared by using food grade bacteria Lactobacillus paracasei S1(MF443873) and Lactobacillus rhamnosus KC6 (MF443875). Bacteria have been encapsulated in milk and sodium alginate beads to improve their viability in soya ice -cream. Viable cell number of entrapped probiotic isolates was observed with calcium chloride concentration of 0.1M at pH 7.0, hardening time of 8h. Morphological characterization of microencapsulated beads was done by using SEM. Probiotic soy ice-cream was stored at -20oC for 30 days and was investigated for sensory qualities, microbial count and physicochemical characteristics. Microencapsulated probiotic ice-cream was found more stable during storage as compared to those containing free probiotic microorganisms. As far as physico-chemical characteristics of probiotic enriched soy ice-cream is concerned, though changes in quality attributes viz. pH, ascorbic acid, lactic acid, total soluble solid and antioxidant content during storage interval have been observed but these changes were statistically non- significant.

The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream.

The effects of blueberry (BB) and jujube fruit (JF) on the quality parameters, functional, probiotic (Lactobacillus acidophilus DSM 20079) viability, and sensorial properties of probiotic ice cream were investigated. No statistical differences were discovered regarding titratable acidity and L. acidophilus DSM 20079 counts between all samples. However, the ice creams preserved the survivability of probiotic bacteria during the storage period. The probiotic ice creams had counts of viable L. acidophilus DSM 20079 ranging from 8.42 to 8.80 log CFU/g which met the minimum required to achieve probiotic effects after 60 days of storage. Probiotic ice cream with BB or JF had significantly lower L* values than the control, and the BB addition caused the greatest decrease. The addition of both fruits clearly enhanced the total phenolic content and antioxidative activity in ice cream. The incorporation of BB or JF into the ice creams did not statistically affect the overrun value, while the addition of both fruits dramatically affected the first dripping time and increased hardness. Overall, sensory attributes were not significantly altered by the fortification of either fruit relative to the control, so these fruits can be added at higher concentrations to ice cream formulations for further studies.

Enrichment of antioxidant activity of ice cream samples with addition of rowanberry (Sorbus aucuparia L.) pulp and production of functional probiotic ice cream with using L. rhamnosus

SummaryRowanberry fruit is rich in functional compounds, therefore, this work goaled to produce functional probiotic ice cream with addition of rowanberry pulp (2.5%, 5%, 10% and 20%) and Lacticaseibacillus rhamnosus. Using rowanberry pulp and probiotic decreased pH and brightness values of the ice creams and changed between 6.65–5.37 and 96.19–73.46, respectively (P ≤ 0.05). Consistency values (49.54–13.94 (Pa.s)) of the ice creams decreased with addition of rowanberry pulp and probiotic while hardness values (236.80–494.50 (g)) increased. Antioxidant capacity of ice creams increased with addition of rowanberry pulp (P ≤ 0.05) and the highest value were determined for D10 sample as 53.08 (%). After 120 days of storage, probiotic viability was higher than 8.24 log CFU g−1 and survival rate of L. rhamnosus was preserved under in vitro digestion with addition of rowanberry pulp. Finally, sensorial scores showed that 5% rowanberry pulp can be used in the manufacturing of functional probiotic ice cream.

Effects of Partial Replacement of Sugar with Fig Syrup on the Survival of Bacillus coagulans and the Physicochemical Properties of Probiotic Ice Cream.

Various sectors of the food industry demand the enrichment of food with functional compounds. Probiotic products with valuable nutritional and therapeutic properties have attracted great attention in the fields of industry, nutrition and medicine. The aim of the present study is to investigate the sensory and physicochemical properties of probiotic ice cream containing fig syrup and to evaluate the survival of Bacillus coagulans after 90 days of storage at -18 °C. In this study, four experimental groups of ice cream were produced as follows: plain dairy ice cream (without additives), ice cream containing 109 CFU/g B. coagulans, ice cream containing 25 % fig syrup as sugar substitute and ice cream containing 25 % fig syrup as sugar substitute and 109 CFU/g B. coagulans. They were stored at -18 °C for 3 months. Texture, pH, acidity and viscosity were analysed and microbial counts were determined after 1, 30, 60 and 90 days of storage. The organoleptic evaluation was carried out on days 1 and 90. The results showed that during the initial freezing process and the transformation of the mixture into ice cream, the number of B. coagulans decreased from 109 to 107 CFU/g, without significant changes observed over the 90-day period. No significant changes were found in the sensory and textural properties of the samples either. Replacement of 25 % sugar with fig syrup reduced the pH, increased the acidity of the ice cream and improved their viscosity. In conclusion, the production of functional ice cream using fig syrup and B. coagulans is recommended for their health benefits. The results of this study can be used to prepare functional and healthy foods. Our results suggest that fig syrup has the potential to be used as a natural sweetener or sugar substitute in various products.

Utilization of banana puree fermented by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 for the manufacture of synbiotic ice cream

In this study, manufacturing synbiotic ice cream is containing fermented banana puree by Lactobacillus acidophilus LA5 and Bifidobacterium (Bif) lactis BB12 and probiotic ice cream containing fermented skim milk by the same bacteria under the same conditions. The Viability of probiotic starters, pH and sensorial properties were tested during the storage period, in addition to the overrun. Synbiotic ice cream showed high bacterial count for both species of probiotics, especially Ice.4 treatment (ice cream containing 10% fermented banana puree with same couple strains) which was 7.54 and 7.59 logarithmic (log) colony- forming unit (CFU)/ gram (g) for Lactobacillus (Lb). Acidophilus LA5 and Bif. lactis BB12, respectively, pH registered 5.7, sensorial attributes recorded 84% and overrun reached 78% compared to others trials that inoculated with 5% of the same puree or ice cream with fermented skim milk with (5,10) % or control treatment (without starters).

Fermentation of Dietary Fibre-Added Milk with Yoghurt Bacteria and L. rhamnosus and Use in Ice Cream Production

This study investigated whether the use of fermented milk with added dietary fibre in ice cream production positively affected quality characteristics, especially viability, during a shelf life of 90 days at −25 °C. For this purpose, fermented milk was prepared with cultures (yoghurt and Lacticaseibacillus rhamnosus) and dietary fibre (wheat fibre and inulin). In addition to the viable cell count, some related quality characteristics, such as the sensory, physical, chemical, and thermal properties, and energy content were also examined. Streptococcus salivarius subsp. thermophilus in all yoghurt ice creams and L. rhamnosus in ice cream with wheat fibre had the highest viability for 90 days, up to 95.95%. The best scores regarding “general acceptability” belonged to the ice cream with L. rhamnosus and inulin, with a score of 7.81 out of 9. The dietary fibre decreased overrun from around 23% to 14–18%, which was positive for the viability of the cultures. The cultures and dietary fibre decreased the melting temperature down to −1.15 °C. The caloric value of the ice creams (166–168 kcal/100 g) was lower than that of standard ice cream. Probiotic ice cream production with dietary fibre and a single L. rhamnosus culture may be preferred in terms of sensory properties, cell viability, and economic aspects.

Development and Quality Assessment of Probiotic Ice-cream using Stevia as Sweetener

Probiotics is defined as a live microorganism that, when consumed in adequate quantities, confers a healthbenefit to the host. Stevia is a zero-calorie sweetener does not increase the blood glucose level, making it apossible alternative for diabetics and replacing sugar with different concentrations. Stevia incorporated atfour different levels (0.1%, 0.2%, 0.3% and 0.4%) and sugar reduction levels (6.5%, 13%, 19% and 25%).Based on the organoleptic evaluation highest overall acceptability for the Ice-cream incorporated with 0.2%stevia and sugar replacement (13%) was finalised. The 12 hrs incubated milk with Probiotic bacteria cellcount of 107cfu/ml was added to Ice-cream (T1). After inoculation of purified probiotic into the Ice-creamdoes not affect the sensory properties of probiotic Ice-cream with stevia (T1). Final product (T1) containsviable cell count of 107cfu/ml remained same count thus proving the probiotic bacterial viability. The selectedsample was analysed for Physico-Chemical properties. Overrun percentage was high in T1 sample (35.8%)and T1 (72.5 min) had significantly higher meltdown time than control (55.4 min). The selected samplecontains the moisture of 61.8%, Protein-5.6%, Fat-11.0%, Ash-0.92%, carbohydrate-20.7% and total solids of38.2%. Energy values of selected Ice-cream sample were found to be 217.1 kcal/g for control sample and204.2 kcal/g for T1 sample.

Karakteristik dan Tingkat Kesukaan Es Krim Tape Ketan (Oryza sativa) dan Singkong (Manihot esculenta) Probiotik

Tape is a traditional fermented food whose benefits can be increased by adding probiotic cells such as Saccharomyces boulardii and Lactobacillus plantarum Dad-13. Tape tends to be easily damaged, so to maintain the viability of probiotics and as a food diversification, tape can be substituted for ice cream dough. The purpose of this research was to determine the effect of substitution and the proportion of substitution of glutinous rice and cassava tape in the manufacture of ice cream on the characteristics and preference level of probiotic ice cream. This research method was carried out using a completely randomized design with a factorial pattern with two factors, the first factor was the type of tape, and the second factor was the proportion of substitution. The type of tape used are white cassava tape, yellow cassava tape, white glutinous rice tape, and black glutinous rice tape with substitution proportions of 0%, 10%, 20%, 30%, and 40%. Analysis of probiotic sticky rice tape and cassava ice cream included water content, total solids, melting time, antioxidant activity, total lactic acid bacteria, total yeast, and preference level. The data obtained will be calculated using the Anova statistikal method. If there is a significant difference between treatments, it is carried out with Duncan's Multiple Range Test significant difference test at a confidence level of α= 5%. The results showed that glutinous rice and cassava tape types and their substitution proportions affected the water content, total solids, melting time, antioxidant activity, total lactic acid bacteria, total yeast, and preference level. Based on the preference level and antioxidant activity, the best ice cream was produced with the substitution of 20% white cassava tape or 20% yellow cassava tape, which had an antioxidant activity of 32.41% and 33.17% RSA and total lactic acid bacteria of 1.79 x 108 and 1.67 x 108 CFU/g, respectively.

The effect of fermentation time on the product quality of purple sweet potato (Ipomea batatas) probiotic ice cream with starter culture of Lactobacillus plantarum B1765

This research aims to determine the effect of fermentation time of purple sweet potato probiotic ice cream (Ipomea batatas) with a starter culture of Lactobacillus plantarum B1765 on microbiological quality (total lactic acid bacteria/LAB), chemical qualities (pH and total titrated acid/TTA), and organoleptic qualities (color, flavor, taste, and texture). The research method used an experimental method with a complete random design (CRD) with variations of fermentation time 0, 6, 18, and 24 hours. The total LAB was enumerated by the method of Total Plate Count (TPC), the pH value was determined using a pH meter, TTA was calculated using the acid-base titration, and hedonic test for organoleptic qualities with 30 panelists. The results showed that fermentation time affects the total LAB, pH value, TTA, flavor, taste, and texture, but do not affect the color. The total LAB increased by 2 log cycle from 7.16 x 107 CFU/mL up to 1.82 x 109 CFU/mL. The pH value decreased from 5.65 to 3.54. Then, the TTA value increased from 0,89% to 2,01%. The average value of panelist’s level preference on color, flavor, taste, and texture was 3.37; 2.99; 3.1; 3.33, respectively, which showed a tendency to like. The best treatment was purple sweet potato probiotic ice cream with a fermentation time of 18 hours. Total LAB and TTA were fulfilled the Indonesian National Standard (INS) for dairy based probiotic products, so this product could be developed as probiotics agent.

Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream

In this study, the effect of green tea powder (GTP) in ice cream production on the ice cream properties and viability of probiotic bacteria [Bifidobacterium animalis ssp. lactis (Bifidobacterium BB-12) (P)] was investigated. Four ice cream groups (Control, C: without GTP and P; Probiotic Control (PC): with P; P+1% GTP; P+3% GTP samples) were produced. Bifidobacterium BB-12 (P) was added at 108 cfu/mL. pH, overrun, color, first dripping time, complete melting time and sensory properties were carried out on the second day. P was counted at 2, 15, 30, 45, 60, 75 and 90 days of storage. Bifidobacterium BB-12 number of PC was 6.54 log cfu/g at the 90th day. Bifidobacterium BB-12 number of PC was 7.10 log cfu/g, P+1% GTP sample was 6.48 log cfu/g and P+3% GTP sample was 5.84 log cfu/g at the 75th day. Bifidobacterium BB-12 number of PC was 7.24 log cfu/g, P+1% GTP sample was 6.59 log cfu/g and P+3% GTP sample was 6.69 at the 60th day. Sensory properties and probiotic counts showed that P+1% GTP sample could be accepted as a probiotic ice cream until day 75. Hence, GTP could be successfully used as a functional ingredient in the production of probiotic ice cream.

Evaluation of the Quality Characteristics of Probiotic Ice Cream Produced from a Mixture of Camel Milk and Cow Milk during Frozen Storage

Background: Ice cream is one of the most important and popular frozen desserts based on cow milk that is popular in the world. Due to the valuable properties of camel milk and with the aim of diversifying the production of this product and improving its nutritional quality, Methods: In the present study, ratios of 0%, 20%, 30%, 40%, 50%, 60%, 70%, and 80% of camel milk were replaced. The probiotic ice cream formulation contained Lactobacillus acidophilus and the samples were stored in a freezer at -18 °C and on the days after (first) production, thirty and sixty days were subjected to physicochemical, microbial, and sensory tests. Results: The results showed that the trend of changes in pH, specific gravity and volume increase was irregular. In contrast, the trends of fat changes, melting resistance, and sensory properties were decreasing. In physicochemical tests, treatment based on 40% cow milk had the highest pH value and volume increased, while the highest viscosity and melting resistance were related to camel milk treatment. The highest fat content and specific gravity belonged to 80% camel milk treatment. Treatment based on 40% cow milk showed the highest L. acidophilus count, while the treatment based on 60% cow milk had the lowest count. In terms of sensory properties, this treatment received the highest flavor and overall acceptance scores in terms of evaluators, while the highest color and texture score belonged to the treatment based on 40% and 70% camel milk, respectively. Conclusion: The overall results showed that cow milk can be replaced by probiotic ice cream formulation with different proportions of camel milk and obtained a desirable product. Finally, treatments based on higher ratios of camel milk had better quality properties and 60% of camel milk was selected as optimum treatment.

Probiotic ice cream withMalus floribundafruit sauce: Quality properties, mineral, and volatile composition

This study investigated the effect of Malus floribunda fruit sauce (MFS) on the quality properties, minerals, volatiles, and viability of Lactobacillus acidophilus La-5® in probiotic ice creams. The MFS increased the dry matter, acidity, total sugar, invert sugar, and calories while decreasing fat, protein, ash, sucrose contents, viscosity, overrun, first dripping, complete melting time, and the pH of samples. The heavy metal contents were within safe limits. The MFS increased the perception of a fruity taste/aroma due to the increase in the terpenes and terpenoids, which reflected positively on the sensory scores. The highest taste and odor score (4.72) was seen in the MFIC sample. L. acidophilus La-5® counts (7.49 log cfu/g) and the survival rate (100.69%) of MFIC were significantly higher at the end of storage. Consequently, MFS may be used as a source of flavoring agents in ice cream and MFIC is a satisfactory vehicle for L. acidophilus La-5®. Novelty impact statement There is no study in the scientific literature on the use of Malus floribunda fruit sauce (MFS) as a potential functional ingredient in probiotic ice cream production. MFS supplementation caused a significant change of volatile compounds in ice cream samples, which reflected positively on the sensory scores. MFS enhanced survival rates of Lactobacillus acidophilus La-5® in ice creams during the 60 days of storage.

Improving Stability of Bioactive Components and Folate and Survival of Bifidobacterium Bifidum and Bifidobacterium Lactis in Probiotic Ice Creams Containing Japanese Loquat Pulps

Improving Stability of Bioactive Components and Folate and Survival of Bifidobacterium Bifidum and Bifidobacterium Lactis in Probiotic Ice Creams Containing Japanese Loquat Pulps

Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties

This review discusses the probiotic effect on the quality and health benefits of ice cream. Probiotic ice creams with adequate technological and sensory properties and probiotic survival (>6 log cfu/g during storage and simulated gastrointestinal conditions) may be obtained. The probiotic characteristics, milk type, process parameters and ingredients are important factors to be considered. Probiotic ice cream may maintain the gut and oral microbiota balance. Our review brings an updated discussion on ice cream’s importance as a probiotic carrier.

Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage.

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of B. lactis throughout the freezing process, but increments of 6% and 9% CCP increased the viability of B. lactis in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream.

Influence of coconut residue dietary fiber on physicochemical, probiotic (Lactobacillus plantarum ATCC 8014) survivability and sensory attributes of probiotic ice cream

Probiotic ice cream serves as a functional food, but potential loss of probiotic viability occurs during product formulation, processing, and storage. Hence, this study aims (1) to formulate a probiotic (Lactobacillus plantarum ATCC 8014) ice cream added with coconut residue, (2) to determine the impact of the coconut residue on probiotic ice cream characteristics during 60 days of storage, and (3) to assess the acceptance of the ice cream enriched with probiotics and coconut residue. The ice cream was produced by using non-fat milk powder, milk fat, heavy cream, sugar, egg yolk, stabilizer, and maltodextrin, added with 1% of L. plantarum and different concentrations of coconut residue fiber (0.01–0.03 g/mL). The results revealed that ice cream incorporated with 0.02 g/mL of coconut residue was the best formulation for probiotic ice cream production. Throughout the storage period, it possessed stable probiotic viability, soft texture, low melting rate, high protein, low-fat, appropriate pH for probiotics, and acceptable sensory ratings for overall consumer acceptance. The synergistic combination of coconut residue and probiotics in ice cream is a potentially novel strategy for producing a nutritious dessert item beneficial to human health as well as reducing potential pollution by the agricultural industry.