Is Horse Milk the Future of Ice Cream?

A group of food scientists at West Pomeranian University of Technology in Poland has determined that horse milk can be used effectively instead of cow milk to produce ice cream. Their study, published on PLOS ONE, explored making four different ice cream varieties using horse milk and various bacteria.

Ice cream is typically made with cow’s milk and cow’s cream, a recipe that results in a beloved dessert worldwide. This new research suggests that replacing cow’s milk with horse milk and mixing it with cow’s cream is also a viable option.

Horse milk is not unfamiliar; it has been used in various cultures for centuries and is thought to offer certain health benefits, though these claims are not fully verified. It is more similar to human milk than cow’s milk and is a good alternative for those who are allergic to cow’s milk. Additionally, horse milk contains unique enzymes and proteins absent in cow’s milk and has a lower fat content.

In their experiment, the researchers produced four types of ice cream using horse milk. The first variant included yogurt bacteria, the second combined yogurt bacteria with inulin, a probiotic. The third variant featured the bacteria strain lacticaseibacillus rhamnosus, and the fourth used lactiplantibacillus, a different strain.

Tests showed that all four ice cream varieties were similar in overrun (air content), melting properties, and protein levels. They were also reported to be creamy and visually appealing, with a good taste and texture as rated by 60 volunteers. However, the sample with yogurt bacteria and inulin had a slight acidic flavor.