Ice cream utilizing winged bean (sigarilyas) milk in place of cow’s milk was produced. Although the ice cream produced did not rate very high in terms of taste, the texture, odor and appearance are comparable to that of regular homemade ice cream. The experimental ice cream was mom nutritious than the regular homemade ice cream. This was due to more protein and less fat found in winged bean milk, the amounts of which were determined using the kjeldahl method and Gerber method. In conclusion, ice cream made of winged bean milk makes for more nutritious ice cream….Read more.