Development of ice cream nutritionally enriched with <i>Urtica dioica</i> extract

Stinging nettle (<italic>Urtica dioica</italic>), a rich source of vital minerals and bioactive components with many health-improving effects, was utilized as an ingredient for the development of popular frozen treat ice cream. The ice cream was prepared by incorporating stinging nettle juice in five treatments at a concentration of 5%, 10%, 15%, 20%, and 25%. Among these treatments, ice cream containing 10% stinging nettle extract was adjudged best based on organoleptic evaluation. The analysis revealed that stinging nettle ice cream was rich in bioactive components like phenols 22.12% and antioxidant activity 49.44%. Among minerals stinging nettle ice cream contains a good amount of calcium (2,172.71 mg/kg) and sodium (1,473.18 mg/kg) and it also contains iron (0.10 mg/kg) and magnesium (210.22 mg/kg) but in less quantities. Stinging nettle fortification offers a chance to improve the nutritional profile of ice cream without jeopardizing its pleasant qualities.