Description:FIELD OF THE INVENTION
The present invention relates to the field of food technology and nutraceutical product development, specifically to the formulation and preparation of a nutrient-enriched functional ice cream. The invention is particularly concerned with the development of an ice cream product designed to provide essential nutrients required for infant growth and development, while also being suitable for general consumption by individuals of all age groups. This invention falls under the domain of functional foods, addressing both nutritional enhancement and consumer acceptability through a palatable and convenient frozen dessert format.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
As the trend for healthy eating diets continues to pick up momentum during the contemporary times, manufacture of nutritionally sound functional foods has gathered incredible speed. Among the new innovations is the manufacture of a herbal plant-based ice cream using ingredients like banana, mango, ashwagandha powder, moringa powder, coconut milk, almonds, cashews, raisins, dates, turmeric, honey, and choco chips. This product has excellent prospects as a gourmet dessert as well as even as a complementary weaning food, with both form and taste. The initial ingredients, banana and mango, are natural sweeteners and texture agents, making the ice cream rich and tasty — ideal for weaning infants and young children. Both the fruits are compact sources of vitamin A, vitamin C, and potassium that promote eye health, immunity, and digestion. Coconut milk provides a dairy-free, hypoallergenic alternative with very high levels of medium-chain triglycerides (MCTs) which have been shown to nourish the developing brains of young children and infant energy metabolism. The inclusion of ashwagandha (Withania somnifera) and moringa (Moringa oleifera) (MO) supplements the product with tremendous adaptogenic and nutritive potential. Traditionally, ashwagandha is employed to induce neurological growth as well as resistance to stress, while moringa contributes necessary micronutrients in the form of calcium, iron, and vitamins A and E. All of these substances, in regulated quantities, may contribute to overall infant development and exhibit therapeutic properties in adults as well.
Nuts such as almonds and cashews, and dates and raisins, contribute nutritional value through the supply of essential fats, proteins, minerals, and dietary fiber and upkeep of cognitive and physical growth. Honey and dates are utilized as natural sugars in replacement of unstable blood sugar levels caused by refined sugar. Turmeric also exhibits antioxidant and anti-inflammatory value with its active constituent curcumin, which is able to sustain immunity.
The inclusion of choco chips adds value to the product to appeal to children, but this has to be managed for baby products. In particular, the absence of white sugar, artificial flavour, and preservative in the ice cream makes it an appropriate offering for health-conscious consumers and parents looking for healthy and safe kids' products.
Thus, this recipe achieves modern nutritional ideals — being a multi-purpose dessert that serves to unify flavor, tradition, and medicines, and may be sold profitably both as baby food and medicinal ice cream to consumers of any age.
Several patents issued for soap making but none of these are related to the present invention. Patent US20060210692A1 relates to a baby food composition for consumption by, and to provide nutrition to a baby, which includes partially hydrolyzed fucoidan. The fucoidan may be sulfonated. The baby food composition may be in the form of a prepared food, a drink, a hard finger food, a soft finger food, or a cereal.
Another patent CN105613933A discloses Moringa oleifera ice cream. The Moringa oleifera ice cream is prepared from the following ingredients in percentage by mass: 4% to 6% of fresh milk, 4% to 6% of milk powder, 4% to 6% of sugar syrup, 0.5% to 1% of Moringa oleifera flour, 2% to 4% of Moringa oleifera oil, 0.2% to 0.4% of emulsion stabilizer and the balance of pure water, wherein the Moringa oleifera oil is prepared through crushing and squeezing hulled Moringa oleifera seeds so as to prepare Moringa oleifera primary oil, carrying out centrifugation on the Moringa oleifera primary oil, and then, extracting supernatant liquid, thereby preparing the Moringa oleifera oil; the Moringa oleifera flour is prepared through drying Moringa oleifera leaves in the sun, grinding the dried Moringa oleifera leaves so as to prepare powder, and sieving the powder, thereby preparing the Moringa oleifera flour; the Moringa oleifera flour and the fresh milk are used after the Moringa oleifera flour and the fresh milk are uniformly stirred; the Moringa oleifera oil and the milk powder are used after the Moringa oleifera oil and the milk powder are uniformly mixed. According to the Moringa oleifera ice cream disclosed by the invention, the Moringa oleifera oil and the Moringa oleifera flour are added, and then, a Moringa oleifera flavor and a milk flavor are mutually merged, so that the Moringa oleifera ice cream has a unique flavor, is high in overall taste and mouth feel evaluation and is popular to the great majority of people of all ages.
Another patent US7169416B2 relates to methods for preparing nutritional frozen desserts having palatable characteristics. The invention also includes the nutritious frozen desserts, and methods of treating subjects using the frozen desserts.
Another patent CN101209081A method for a probiotic ice cream relates to the producing technique of an ice cream. The method can produce full-milkfat probiotic ice cream, semi-milkfat probiotic ice cream and non-dairy probiotic ice cream by taking fresh milk as the materials and adding flavourings, homogenizing, sterilizing, cooling and adding probiotic hametz to ferment or adding probiotic with high chroma and then through homogenizing, swelling and filling into cups. The product has the advantages of uniform color, various colors, complete form, consistent size, no deformation, no soft collapse, no shrinkage, exquisite and well-lubricated flavor, no coagulated particles, no obviously rough ice crystals, no air holes, coordinate flavor, having butterfat or non-dairy fragrance, pure fragrance, favorable taste of sweet and sour, having specific flavors and smells of the variety with no peculiar smell. Compared with the common ice cream, the product is more easily absorbed by the human body and the nutrition value of the produce is higher than that of the common ice cream.
Another patent US10736338B2 relates to a process for formulating an ice cream wherein a high percentage of the added sugars (from 0% to 20%) is substituted for complex sugar substances known as prebiotics which, after pasteurization, can be partly or totally fermented by probiotic bacteria of the genera Bifidobacterium, Lactobacillus and Streptococcus, or hydrolyzed by enzymes to obtain a partly fermented ice cream with a low sugar content and containing a high number (>106/ml) of live probiotic bacteria. The different prebiotics are used as individual ingredients or in mixtures and in diverse concentrations. The invention also relates to an ice cream comprising a reduced content of added sugars such as sucrose, dextrose, glucose syrup, partly or totally substituted for prebiotics, optionally fermented by probiotics and/or hydrolyzed by enzymes.
OBJECTS OF THE INVENTION
Main object of the present invention is to nutrient-enriched functional ice cream suitable for infants and general consumption.
Another object of the present invention is to develop a nutrient-enriched functional ice cream formulation that provides essential macro and micro-nutrients, making it suitable for infants and general consumption.
Another object of the present invention is to create an infant-friendly frozen dessert with enhanced digestibility, safe ingredients, and age-appropriate nutrient composition to support healthy growth and development.
Another object of the present invention is to design a product that combines functional health benefits, such as improved immunity, gut health, and overall well-being, through the inclusion of natural bioactive compounds, probiotics, or prebiotics.
Another object of the present invention is to produce an ice cream with desirable sensory characteristics such as taste, texture, and mouthfeel, ensuring high consumer acceptability among both infants and adults.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention relates to the development of a nutrient-enriched functional ice cream formulated to meet the nutritional needs of infants while being equally suitable for general consumption. This invention addresses the challenge of delivering essential macro and micro-nutrients, such as proteins, vitamins, minerals, probiotics, and other bioactive compounds, in a palatable frozen dessert form that is safe, digestible, and appealing to consumers of all ages.
The formulation is designed using safe, natural, and age-appropriate ingredients, ensuring that it supports infant growth and development while also benefiting adults through functional health-promoting properties. The ice cream incorporates probiotics, prebiotics, or other functional additives to improve gut health, enhance immunity, and contribute to overall well-being.
A key aspect of this invention is the optimization of texture, flavor, and mouthfeel to meet the sensory expectations of both infants and adults while preserving the stability and bioavailability of sensitive nutrients during production and storage. The process is developed to minimize nutrient loss, maintain microbiological safety, and ensure consistent quality through controlled freezing and blending techniques.
This innovation also focuses on scalability and sustainability, allowing for commercial production without compromising nutritional value or consumer acceptability. The nutrient-enriched functional ice cream serves as a convenient and enjoyable medium for nutrient delivery, making it ideal for addressing specific dietary requirements, supporting balanced nutrition, and promoting healthy lifestyles.
Herein enclosed a method for preparing a nutrient-enriched functional ice cream suitable for infants and general consumption, comprising the steps of:
Soaking a combination of dry fruits including almonds, cashews, and dates in fresh coconut milk for about one hour to soften the fruits and enhance digestibility;
Blending the soaked dry fruits with the same coconut milk to form a smooth base;
Adding one peeled and chopped ripe banana and one and a half peeled and chopped mangoes to the base and blending until a creamy mixture is obtained;
Incorporating 1 teaspoon of honey, ½ teaspoon of moringa powder, a pinch of turmeric powder, and 250 mg of ashwagandha powder into the mixture and blending thoroughly to achieve uniform emulsification;
Pouring the resulting mixture into a suitable container and freezing for 2 to 4 hours for partial setting;
Removing the partially frozen mixture and blending again to break ice crystals and improve texture;
Garnishing the mixture with raisins and choco chips; and
Freezing the garnished mixture in a sealed container overnight to obtain the final nutrient-enriched functional ice cream, which can be consumed immediately or stored under frozen conditions for up to one and a half months.
The dry fruits are selected from almonds, cashews, and dates.
The herbal powders incorporated comprise moringa powder, turmeric powder, and ashwagandha powder.
The mixture is blended after partial freezing to improve creaminess and smoothness of the ice cream.
Characterized by being suitable for consumption by infants and adults, containing natural dry fruits, fruits, honey, and herbal powders, and having enhanced texture, flavor, and nutritional value.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig 1. Final Result
Fig 1. Drying of samples for moisture and ash content analysis
Fig 1. Ash content analysis
Fig 1. Vitamin C content analysis
Fig 1. Fat content analysis
Fig 1. Distillation process of sample
Fig 1. Titration
Fig 1. Soxhlet apparatus process the fat estimation
Fig 1. Centrifuge the sample
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, the formulation and preparation of a nutrient-enriched functional ice cream that combines natural ingredients with herbal additives to create a healthy frozen dessert suitable for both infants and general consumption.
In some embodiments of the present invention, the process begins by soaking dry fruits such as almonds, cashews, and dates in fresh coconut milk for about one hour to soften them and enhance digestibility.
In some embodiments of the present invention, the softened dry fruits are then blended with the same coconut milk to form a smooth base, to which one ripe banana and one and a half peeled and chopped mangoes are added and blended to achieve a creamy consistency.
In some embodiments of the present invention, after this, 1 teaspoon of honey is incorporated for natural sweetness, along with ½ teaspoon of moringa powder as a source of plant-based protein and micronutrients, a pinch of turmeric powder for its antioxidant and anti-inflammatory properties, and 250 mg of ashwagandha powder to support immunity and overall wellness.
In some embodiments of the present invention, the mixture is blended thoroughly to ensure uniform emulsification of all components and then poured into a suitable container for initial freezing of 2 to 4 hours.
In some embodiments of the present invention, once partially frozen, the mixture is removed and blended again to break down ice crystals, improving texture and creaminess.
In some embodiments of the present invention, it is then garnished with raisins and choco chips to enhance flavor and visual appeal, after which it is transferred to a clean, sealed container and frozen overnight to achieve complete setting.
In some embodiments of the present invention, the resulting ice cream can be consumed immediately after final freezing or stored under frozen conditions for up to one and a half months without compromising taste, texture, or nutritional value.
In some embodiments of the present invention, this method preserves the natural nutrients and bioactive compounds of the ingredients while producing a chemical-free, functional frozen dessert that delivers essential nutrients and health benefits in a convenient and palatable form.
Herein enclosed a method for preparing a nutrient-enriched functional ice cream suitable for infants and general consumption, comprising the steps of:
Soaking a combination of dry fruits including almonds, cashews, and dates in fresh coconut milk for about one hour to soften the fruits and enhance digestibility;
Blending the soaked dry fruits with the same coconut milk to form a smooth base;
Adding one peeled and chopped ripe banana and one and a half peeled and chopped mangoes to the base and blending until a creamy mixture is obtained;
Incorporating 1 teaspoon of honey, ½ teaspoon of moringa powder, a pinch of turmeric powder, and 250 mg of ashwagandha powder into the mixture and blending thoroughly to achieve uniform emulsification;
Pouring the resulting mixture into a suitable container and freezing for 2 to 4 hours for partial setting;
Removing the partially frozen mixture and blending again to break ice crystals and improve texture;
Garnishing the mixture with raisins and choco chips; and
Freezing the garnished mixture in a sealed container overnight to obtain the final nutrient-enriched functional ice cream, which can be consumed immediately or stored under frozen conditions for up to one and a half months.
The dry fruits are selected from almonds, cashews, and dates.
The herbal powders incorporated comprise moringa powder, turmeric powder, and ashwagandha powder.
The mixture is blended after partial freezing to improve creaminess and smoothness of the ice cream.
Characterized by being suitable for consumption by infants and adults, containing natural dry fruits, fruits, honey, and herbal powders, and having enhanced texture, flavor, and nutritional value.
EXAMPLE 1
Materials and Methods
To make a healthy and herbal ice cream in a natural process as detailed and clear as ancient Ayurvedic cuisine preparations, start by soaking a combination of dry fruits like almonds, cashews, and dates in fresh coconut milk for about an hour. This treatment softens the dry fruits and makes them absorb the richness of the milk, enhancing texture and digestibility. Once the soaking time is over, mix the softened dry fruits with the same coconut milk to create a smooth base. To this base, add one ripe banana and one and half mangoes, which have both been peeled and chopped, and blend until the fruits are well incorporated and the mixture is creamy.
After the fruit base is well mixed, add 1 teaspoon of honey for sweetness naturally, followed by half a teaspoon of moringa powder, a pinch of turmeric powder, and 250 mg of ashwagandha powder. Mix the entire thing well until the same uniform silkiness is reached, making sure that all herbal powders are perfectly emulsified with the fruit and nut base. Pour this mixed mixture into an appropriate vessel and freeze for 2 to 4 hours to let it set partially.
Once this initial freezing is done, take the mixture out of the freezer and blend it again. This additional blending of ice crystals that form breaks them up and gives a smoother, creamier consistency, making the final mouthfeel of the ice cream better. After this is complete, garnish the mixture using raisins and choco chips for texture and sweetness. Lastly, pour the mixture into a clean container, close it, and leave it in the freezer overnight to harden thoroughly. The frozen dessert which is obtained can be eaten the next day and stored for a few days under frozen conditions. Now you can consume it instantly after freezing or store it for one and half months.
Example 2
TESTING AND RESULTS
1). Moisture content
Sample weight before drying (without foil weight):- 3.50gm
Foil weight:- 0.20gm
Final weight (with foil weight):- 2.28gm
After measuring the sample put the sample in hot air oven for 24hrs
FORMULA
Moisture content(%) = □((Initial weight of the sample - final weight of the sample)/(Initial weight of the sample))×100
(%) = (3.50 - (2.28 - 0.20))/3.50 ×100
= 40.571%
The sample content 40.571% moisture
2). Ash content
Empty Crucible weight = 54.13gm
Sample weight = 5.15gm
Crucible weight with ash content =54.14gm
Put the sample in muffle furnace for 2-3 hours at 500degree Celsius
FORMULA
Ash (%) = (Ash content)/(Total weight of the sample) ×100
=((54.14-54.13))/5.15 ×100
= 0.19%
The sample content 0.19% ash
3. Vitamin C content
In a beaker take 10ml sample, 20 ml distill water and 1 ml starch solution.
Titrator it with 2mg potassium iodide and 10ml iodine solution in 500ml distill water.
Until it changes its color to bluish black.
Vitamin C content = (volume of titration ×Normality of iodine solution ×88)/1ml
= (5 ×0.005 ×88)/1 = 2.2mg/ml
The sample contents 2.2mg/ml vitamin C.
4. Protein content
Digestion
In a beaker put 1gm of sample, 10 of sodium sulphate, 0.5gm of copper sulphate, 25ml of concentrated hydrochloric acid and transfer it into round-bottomed flask with long neck and put it on digestion section of kjeldahl apparatus leave it for 30 minutes for 70 degree Celsius then increases the temperature upto 90 degree Celsius for 2 hours then let it cool down. And observe the color change from black to light green.
Distillation
After sample cools down put 30ml distill water and in a flask put 50ml 0.1N hydrochloric acid and 3 drops of methylene red indicator and assemble the apparatus accordingly and also put 40% sodium hydroxide which will pour drop wise in the digested sample. And observe the color change from light green to black

Figure 6: Distillation process of sample
Titration
Titrate the flask which contain ammonia, hydrochloric acid and methylene red with 40% 0.1N of sodium hydroxide in burette. And observe the color change from pink to light yellow.
FORMULA
Protein % = (( Blank titration value-sample titration value)×6.25 ×0.0014 ×100 × Normality of NaOH )/(Sample weight ×0.1)
= ((60.05-51.5)×6.25×0.0014×100× 0.1 )/(1×0.1)
= 7.481%
The sample contents 7.481% of protein.
5. Fat content
Make a thimble with help of filter paper and cotton and put 2.128gm of sample is put in thimble paper which is put in syphon tube. The bottom of the syphon tube is connected to round bottom flask which is put on a heating surface and upper portion of tube is connected to condenser. and put solvent as 150ml petroleum ether and let it run for 5 hours at 40 degree Celsius. And let it cool then put the round bottom flask in the heating mantle for 5 minutes then put it in hot air oven for 1 hour at 40 degree Celsius.
FORMULA
Fat % = (Dry weight of sample- Empty weight of round bottom flask)/(Sample weight) ×100
= (173.972 -173.658)/2.128 ×100
=14.75%
The sample content 14.75% fat.
6. Cloudiness
Take one Eppendorf and put 2ml of the sample and centrifuge it at 4 degree Celsius at 5000 rpm for 20 minutes and 30 seconds then take weight of empty petri plate and then put the sedimented sample and drain out the supernatant then put the petri in hot air oven for 1-2 hours then weight the petri dish.
FORMULA
Cloudiness = (weight of dry sediment)/( total volume)
= (50.027-49.662)/2
= 0.182mg/ml

7. Color analysis
Use picture of sample before and after hot air oven drying.
FORMULA
Total color change (∆ E) =
Before drying the sample
Lab = 31, 5, 34
Lab = 33, 5, 36
Lab = 32, 4, 32
Average L1= 32
Average a1= 4.66
Average b1= 34
After drying the sample
Lab= 1, 1, 1
Lab= 2, 0, -1
Lab= 3, 2, -1
Average L2= 2
Average a2= 1
Average b2= -0.33
ΔE =√(L2-L1) ²+(a2-a1) ²+(b2-b1) ²
= √((2-32)2+(1-4.66)2+(-0.33-34)2)
=45.737
FORMULA
Chroma =√((a2-a1) ²+(b2-b1) ²)
=34.524
FORMULA
Browning index = (100(X-0.31))/0.172
X = (a+1.75 L)/(5.645 L + a-3.012 b )
= (1+(1.75*2))/((5.645*2)+1-(3.012*-0.33))
= 0.338
Browning index = (100(0.33-0.31))/0.172
= 16.279
The browning index of sample is 16.279
This ayurvedic-inspired vegan ice cream contains a highly nutritional, allergen-free, and beneficial snack that is designed to boost digestion, reduce inflammation, promote relaxation, and slow the prolonged energy - all in a delightful, decadent, and enjoyable framework that is suitable to be used both in the therapeutic and health-sensitive distribution.
ADVANTAGES OF THE INVENTION:
This Manuscript proposes the development of an herb based soap product that can have a set of advantages over other available skincare products which are driven by chemicals. To begin with, it makes use of the natural curative values of Lantana camara and turmeric, the former of which possesses potent antibacterial, antifungal, and anti-inflammatory characteristics, as well as the latter. The invention can easily be incorporated into a mild ill-smelling-soaps base, giving satisfactory results to ordinary skin problems like acne, infections, rashes and inflammation, without the cutting side effects produced by manmade detergents or chemical compounds. As opposed to most of the commercial soaps that take away skin of its natural oils, this soap does not take away the moisture content of the skin but also provides deep cleanliness and safeguards against microbial agents. Moreover, the soap is non-irritating, patch-tested and it is non-irritating and devoid of redness, hence can be recommended to even sensitive skins. Presence of a slight natural fragrance also creates good user experience because they mask the real herbal smell that is eminent by plant extracts. Moreover, it is eco-friendly, sustainable and cost-effective, since most of its botanical ingredients can be obtained with ease as well as its processing avoids complicated technologies, hence, it suits the small-scale and cottage industries. The invention also eliminates wastes and conserves the environment, by simply valorizing little used plants such as Lantana camara, which is usually labelled as invasive weed. On the whole, the invention is consistent with the contemporary consumer trends that have a preference towards personal care products that are natural, safe, and environmentally responsible.
, Claims:1. A method for preparing a nutrient-enriched functional ice cream suitable for infants and general consumption, comprising the steps of:
(a) soaking a combination of dry fruits including almonds, cashews, and dates in fresh coconut milk for about one hour to soften the fruits and enhance digestibility;
(b) blending the soaked dry fruits with the same coconut milk to form a smooth base;
(c) adding one peeled and chopped ripe banana and one and a half peeled and chopped mangoes to the base and blending until a creamy mixture is obtained;
(d) incorporating 1 teaspoon of honey, ½ teaspoon of moringa powder, a pinch of turmeric powder, and 250 mg of ashwagandha powder into the mixture and blending thoroughly to achieve uniform emulsification;
(e) pouring the resulting mixture into a suitable container and freezing for 2 to 4 hours for partial setting;
(f) removing the partially frozen mixture and blending again to break ice crystals and improve texture;
(g) garnishing the mixture with raisins and choco chips; and
(h) freezing the garnished mixture in a sealed container overnight to obtain the final nutrient-enriched functional ice cream, which can be consumed immediately or stored under frozen conditions for up to one and a half months.
2. The method as claimed in claim 1, wherein the dry fruits are selected from almonds, cashews, and dates.
3. The method as claimed in claim 1, wherein the herbal powders incorporated comprise moringa powder, turmeric powder, and ashwagandha powder.
4. The method as claimed in claim 1, wherein the mixture is blended after partial freezing to improve creaminess and smoothness of the ice cream.
5. The method as claimed in claim 1, characterized by being suitable for consumption by infants and adults, containing natural dry fruits, fruits, honey, and herbal powders, and having enhanced texture, flavor, and nutritional value.