Effect of Soursop () Puree and Gum Arabic From var. on the Physicochemical and Nutritional Properties of Non-Dairy Coconut () Milk-Based Ice Cream.

Plant-based milks are increasingly popular in producing ice cream and frozen desserts as dairy alternatives. Their distinct nutritional and physicochemical characteristics affect the final product. This study aimed to incorporate soursop fruit puree and gum arabic from var.