Liquid extract from dried butterfly pea flowers (3%) was added to the basic formula, replacing the normal amount of water during preparation. The ice cream preparation was held at 80°C for at least 1 second before cooling down immediately and storing at 4°C for 24 hours before being transferred to an ice cream maker. Fresh butterfly pea flower petals were added to the ice cream mix in separate concentrations of 1%, 3% and 5% to create a particular texture. Prior to being used, the fresh butterfly pea flower petals were washed and rinsed. The butterfly pea flower containing sugar-free ice cream was stored at -18°C for future analysis.