Soy ice cream is a vegan friendly frozen dessert prepared using soymilk as the major ingredient. Nine formulations of soy ice cream were prepared with varying levels of soymilk (0-100%) and milk solid not fat (MSNF) (10-12%). From sensory evaluation, 50% soymilk and 12% MSNF resulted the best ice cream of all the formulations. From response study, it was found that the overrun was positively affected but melting rate was negatively affected by soymilk whereas both the overrun and melting rate were negatively affected by MSNF and the formulation of 100% soymilk and 10% MSNF was found to be the best optimized. Chemical analysis of the best product (50% soymilk and 12% MSNF) showed 64% moisture, 10% fat, 5.6% protein, 18.9% total sugar and 0.4% ash. Hence, soy ice cream can be prepared by using milk (50%), soymilk (50%) and MSNF (12%) with physical, chemical and sensory qualities similar to that of plain ice cream.

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Consumers have adjusted their dietary preferences toward better food options as public health awareness has grown, and demand for functional food with many health advantages has increased. Chia, a plant native to Mexico and Guatemala, is commonly consumed for its health advantages related to chronic disorders like obesity, diabetes, and cancer. The high content of essential fatty acids, fibre, and antioxidants in this food contributes to its health benefits. It can be eaten on its own or mixed into yoghurt, salads, fruits, pastries, and beverages. Chia seeds have both a preventative and therapeutic effect on health, since their antioxidant capabilities protect the cardiovascular system from disease, while unsaturated omega-3 fatty acids assist lower serum cholesterol levels. Chia seed gum can be used as an alternative in food as an emulsifier, additive and foam stabilizer. Therefore, it is considered as a superfood.

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