Sustainable development goal no. 12, to "ensure sustainable consumption and production patterns", include a goal to reduce food waste at consumer level and food losses along the production and supply chains. For dairy, commonly referenced reasons are related to misunderstanding of spoilage before consuming products and improper storage. As a wasted food, milk can have negative environmental impacts when disposed of down the drain. This study will discuss the food waste problem, causes, and potential solution at consumer level with particular focus on goat's milk kefir (GMK) as one of dairy functional food product. GMK used in this study was 0%, 25%, 50%, and 75% of milk volume to make probiotic ice cream (PIC). The uses of GMK turn out to make PIC with significant difference (P < 0, 05) in physicochemical properties and sensory attributes for each treatment. Physicochemical properties and sensory attributes influenced product acceptability. Hence, this study aims (1) to formulate a PIC added with GMK, (2) to determine the impact of GMK on PIC's physicochemical properties and sensory attributes, and (3) to assess the acceptance of PIC. The utilization of GMK in PIC is a potentially novel strategy for producing nutritious dessert to solve food waste problem.