Modern lifestyle has initiated a vegan diet through the uptrend in plant-based or non-diary milk that is subsequently incorporated in Ice cream making. The aim of the study was to formulate a coconut milk-based Ice cream using natural sugars i.e., Palm Date (Phoenix dactylifera L.) as an alternative to conventional ice cream and to compare and evaluate its physicochemical characteristics and sensory attributes with the conventional ice cream. The present study was undertaken with different proportions of date pulp and American sweet corn milk. The product obtained was analysed for sensory...