**4. Conclusions**

The consumption of chia seed oil has been increasing in recent years due to its polyunsaturated fatty acids, especially linolenic acid. As a result of the production of cold- pressed chia seed oil, waste rich in carbohydrates, fiber and protein emerges. Evaluation of this waste is an important issue for cold press manufacturers. In this study, the potential for the use of CSOB in the production of low-fat ice cream was investigated. A significant increase was observed in the *K* value of the ice cream mix samples with the increase in CSOB in the formulation. The low-fat sample (CBLF-IC) containing CSOB, produced as a result of the optimization, showed similar rheological properties to the full-fat sample (FF-IC). Emulsion stability, fat globule size and distribution, thermal properties, and overrun analyzes indicated that the quality of ice cream mix and ice cream could be improved with the addition of CSOB. According to the results of the sensory analysis, the addition of CSOB did not cause a significant decrease in the sensory qualities of ice cream. This study has shown that CSOB can be used successfully in the production of low-fat ice cream and can provide a new perspective for the evaluation of this by-product with low economic value.

**Author Contributions:** Conceptualization, S.K. and Z.H.T.C.; methodology, S.K.; software, E.A. and Z.H.T.C.; Funding acquisition, I.A.; investigation, E.A. and Z.H.T.C.; data curation, E.A. and Z.H.T.C.; writing—original draft preparation, Z.H.T.C. and E.A.; writing—review and editing, I.A. and S.K.; visualization, Z.H.T.C. and S.K.; supervision, S.K. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no external funding.

**Data Availability Statement:** The data presented in this study are available on request from the corresponding author.

**Conflicts of Interest:** The authors declare no conflict of interest.
