## 1 Introduction  
There is a myriad of elements of different nature such as sugar, fats, stabilisers, water and others, which constitute the compounds of the ice cream mix. All of them have to be correctly blended and emulsified together so there is less possibility of reducing the quality of the final product. The knowledge of the characteristics of compounds and the relationship between them is pivotal to obtaining the desirable quality of ice cream. According to that, the ice cream mix determines the sensorial characteristics, structure, resistance to melting, hardness or viscoelastic behaviour of ice cream [1, 2, 3]. Not only do ingredients contribute to the ice cream structure, but also the manufacturing process, which includes the homogenisation step. In food engineering, homogenisation is a process that is used to reduce the size of particles and globules in the product, narrowing the size distribution or providing a stable emulsion. Consequently, there is a possibility of achieving greater stability of fat globules during the ice cream mix maturation [2, 4, 5]. However, as a result of the need to improve traditional food processing in recent decades, alternative methods are being implemented. The search for alternative processes has drawn attention to ultrasound [6]. In the food industry, ultrasound has been the subject of research for many years and the application of this method has now become widely used. Overall, ultrasound is defined as an acoustic wave with a frequency greater than 20 kHz, the threshold for human auditory detection. The mechanism of ultrasound is based on acoustic cavitation. It occurs because of the interaction between ultrasonic waves, liquid, and dissolved gas. Consequently, the implosion of cavitation bubbles generates an extremely high temperature and pressure which later produces high shear energy waves and turbulence. Moreover, the ultrasound technique is an innovative and up-and-coming technology in the food industry owing to the fact that it is relatively cheap, very simple, really fast, non-toxic and energy-saving. It can also be considered a green technology on the grounds that it creates an environmentally friendly process. Additionally, the ultrasound can be used to minimize processing or increase quality and improve processing effectiveness and efficiency, providing food safety while extending the shelf life of the product [7; 8; 9; 10; 11; 12]. Currently, ultrasound is commonly used for instance in the activation or deactivation of enzymes, homogenisation, emulsification, stabilisation, crystallization, or even ultrasound-assisted drying [10; 13]. Ultrasound waves yield an efficient homogenising procedure compared to traditional homogenisation. Therefore, the use of ultrasound during the process of the production of ice cream may be a new promising approach [9]. In the presented study, ultrasound homogenisation was used as an alternative method to conventional homogenisation. According to the current research, it was proven that ultrasound homogenisation may produce particles with a narrow particle size distribution. Moreover, the ultrasound may improve stability and contribute to the adsorbing protein of the emulsion. Consequently, such improved stability and smaller particle size contributed to considerably better results during the freezing process due to the fact that such favourable conditions lead to creating a superior ice crystal structure and obtaining smaller ice crystals in comparison to the use of traditional homogenisation [8; 14; 15]. Furthermore, the ultrasound treatment would replace food additives and emulsifiers, for example in the preparation of dairy-based emulsion. The results of the study by [PERSON] and [PERSON] [16] show that ultrasound treatment could eliminate additives such as emulsifiers in the preparation of food emulsions. Not only can the findings of this study be beneficial for the economy but also for commercial aspects.