Ice cream vans could soon be stocking “Red Rum and Raisin” after food scientists discovered the dessert is lower-fat and healthier if made with horse milk.

Traditionally ice cream is made from cow’s milk and cream, but Polish experts have found that switching it for horse milk brings a raft of health benefits and could even prevent stomach and respiratory problems.

Horse milk is much more similar to human milk than cow milk, with its low mineral, high lactose and high polyunsaturated fatty acids content.

It also contains beneficial substances such as lactoferrin, a protein found in human breast milk that boosts the immune system, and lysozyme, an antimicrobial enzyme that helps fight off disease. And it is lower in fat.

In a new study, experts at the Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, in Szczecin, Poland, created horse milk ice cream and analysed the results.

They found it contained more health-boosting properties, while maintaining a pleasing colour, consistency, creaminess, smoothness and aroma.

Dr Katarzyna Szkolnicka, of the department of toxicology, dairy technology and food storage, said: “Mare’s milk is much more similar to human’s milk than cow’s milk. It also causes fewer allergies than cow’s milk.

“Moreover mare’s milk is a good source of polyunsaturated fatty acids and other bioactive substances like lactoferrin and lysozyme.

“Milk is proven to have therapeutic effects. It may be useful for treatment or prevention of gastrointestinal tract and respiratory system disorders.

“In addition, mare’s milk exhibits immunomodulating properties and positively influences intestinal microbiota composition. “

Mare’s milk, taken from horses or donkeys, is consumed in Central Asia, and is traditionally used in fermented drinks such as “koumiss”, which is mildly alcoholic. It is also used in the “chigee” and “airag” drinks of Mongolia and China.

The most recent counts suggested that there are about 230,000 horses kept for producing milk for “koumiss” in Russia alone.

The practice dates back to at least the 5th century BC, when the historian Herodotus mentioned that the Scythians processed horse milk.

Dr Szkolnicka added: “Mare’s milk is gaining popularity in European countries and starting to be available for consumers.

“We think that both mare’s milk and ice cream from this milk should find a group of customers just like sheep and goat milk.

“Because a number of consumers appreciate products with health benefits, ice cream from horse milk may be attractive.”

The food scientists included some cow milk in the new ice cream to improve creaminess, smoothness and melting resistance.

The end product contained about 7.5 per cent fat, compared with normal ice cream which can be up to 15 per cent fat.

The study was published in the journal Plos One.