Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics.

This study aimed to develop functional vegan ice creams (ICs) using red kidney bean milk (RKBM), with (RP) and without (R) probiotics (Bacillus coagulans ATCC 7050), and to compare their physicochemical, functional, and sensory properties with dairy counterparts. The IC samples had a dry matter content of 33.80%-35.