George, Emey MGannabathula, SwapnaKantono, KevinHamid, Nazimah2024-10-152024-10-152024-10-11Applied Sciences, ISSN: 2076-3417 (Online), MDPI AG, 14(20), 9260-9260. doi: 10.3390/app142092602076-3417http://hdl.handle.net/10292/18131The natural sweetness, unique flavour, and potential health benefits of honey make it a desirable ingredient for ice cream that can increase its appeal for consumers. The aim of this study was to investigate the polyphenolic content and sensory properties of ice cream made using a variety of New Zealand honey (clover, bush, pōhutukawa, rewarewa, kamahi, and thyme honey). The major polyphenols in honey ice cream were quinic acid, pinocembrin, hydroxybenzoic acid, pinobanksin and chrysin. Thyme and clover honey ice cream had the highest concentration of polyphenols. Ice cream sweetened with sucrose, as well as pōhutukawa, rewarewa and kāmahi honey were the most liked ice cream in terms of overall liking.© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).https://creativecommons.org/licenses/by/4.0/Journal ArticleOpenAccess10.3390/app14209260