The effect of using coconut and soy milk on quality attributes in vegan ice cream production

Ice creams produced using only cow milk and milk products were included in the control group (C). Five experimental groups were established, consisting of mixtures of soy milk and coconut milk (100% soy milk (S1), 75% soy milk + 25% coconut milk (S2), 50% soy milk + 50% coconut milk (S3), 25% soy milk + 75% coconut milk (S4), and 100% coconut milk (S5). The pH values of the ice cream samples were significantly higher (p < 0.05) in groups S1 and S2 than those of the ice cream samples in the other groups. Color analysis of the ice cream samples revealed that the L value of group S5 was significantly higher than those of groups S1, S2, S3, and S4, while the a and b values of group S1 were significantly higher (p < 0.05) than those of all other groups. Sensory evaluation of the ice cream samples showed that group C had significantly higher (p < 0.05) taste scores compared to the other groups. Therefore, it was concluded that vegan ice creams produced using soy milk and coconut milk possessed properties similar to those of traditional plain ice cream in terms of physical, chemical, and sensory characteristics.