What is the main biomolecule for ice cream?

Ice cream contains several biomolecules, but the most important one is protein. Proteins are essential for the structure and texture of ice cream, as they help to hold the air cells together and prevent the ice cream from becoming too hard or icy. Proteins also contribute to the flavor and color of ice cream. Other important biomolecules in ice cream include carbohydrates, fats, and water. Carbohydrates provide sweetness and energy, while fats contribute to the richness and creaminess of ice cream. Water is the main component of ice cream, and it helps to dissolve the other ingredients and create a smooth, consistent texture.