Designing Freeze-Dried Camel Milk–based Ice Cream Systems: A Critical Review and Methodological Framework for Functional Dry Mixes

Background The growing demand for functional and specialized foods has intensified interest in alternative dairy systems capable of delivering enhanced nutritional value while maintaining technological stability. In the frozen dessert sector, conventional bovine milk–based ice cream formulations are increasingly challenged by issues related to allergenicity, lactose intolerance, and limited functional positioning. Camel milk has emerged as a promising functional dairy matrix due to its hypoallergenic protein profile, distinctive lipid composition, and high content of bioactive compounds. However, its industrial application in structured frozen systems remains limited by the absence of systematic methodological guidance for formulation design. Scope and approach This review critically examines current knowledge on the compositional characteristics of camel milk, with particular emphasis on protein architecture, lipid behavior, mineral balance, and bioactive stability. Freeze-drying is analyzed as a key enabling technology for transforming camel milk into a stable dry ingredient suitable for ice cream mixes. In addition, the functional role of non-traditional plant-derived ingredients is evaluated, focusing on their interactions with camel milk matrices and their impact on techno-functional and nutritional properties. Based on this synthesis, a comprehensive methodological framework is proposed for the rational design of freeze-dried camel milk–based ice cream systems. Key findings and conclusions Camel milk presents unique formulation challenges associated with the absence of β-lactoglobulin, the dominance of saturated fatty acids, and heightened mineral sensitivity. Freeze-drying enables the preservation of bioactive components while providing flexibility for dry mix formulation. The proposed framework integrates raw material standardization, structural design of fat–protein–air matrices, mineral balance as a critical design constraint, and vitamin D₃ fortification strategies to enhance mineral bioavailability. This approach offers a scalable pathway for the development of stable, nutritionally optimized, and functionally enhanced ice cream systems. The framework supports the industrial implementation of functional dry mixes and facilitates the transition of camel milk from a niche raw material to a viable component of premium and specialized frozen desserts.