| Summary: | In the modern era, ice cream is a widely consumed dessert in our society. The main aim of the study is replacement of sugar by natural Sweetener and create good quality of ice cream. Based on chemical, physical, and microbiological parameters, ice cream was examined. In our study, we used one formulated ice cream (FIC) and five distinct brand ice creams (A, B, C, D, and E). When sucrose was replaced with stevia, the resulting ice cream had reduced total solids, fat, ash, freezing point, and hardness (29.43 ± 1.56%; 8.42 ± 0.19%; 0.82 ± 0.07%; 2.29 ± 0.17 °C; 42.98 ± 3.27 N for FIC and 32.87 ± 1.07 to 35.09 ± 1.18%; 9.90 ± 0.14 to 10.28 ± 0.16%; 3.43 ± 0.13 to 3.67 ± 0.12%; 3.21 ± 0.18 to 3.35 ± 0.10 °C; 43.24 ± 3.57 to 46.21 ± 3.76 N for all brands) but greater protein, viscocity, and sensory test values (3.74 ± 0.23%; 93.21 ± 1.98 cP; 7.54 for FIC and 2.12 ± 0.08 to 2.40 ± 0.14%; 90.32 ± 1.97 to 92.26 ± 1.29 cP; 6.95 to 7.33 for all brands) when compared to brands that used sucrose as their sweetener. Among all the brands, FIC sensory acceptability was the highest. We came to the conclusion that substituting stevia for sucrose may be an option for diabetic patients as well as persons of all ages.
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