<![CDATA[Purpose: This community service program aimed to develop avocado leaf kombucha into functional ice cream and strengthen village-based food enterprise capacity.Research Methodology: The program was conducted in Pulau Semambu Village, South Sumatra, Indonesia, from July to August 2026, involving 25 members of the Avocado Food Processing Group. A participatory learning-by-doing approach was delivered through eight sessions on fermentation, ice cream production, food safety, licensing, branding, and marketing. Data were collected through assessments, production records, product evaluation, and empowerment scoring.Results: The group produced avocado leaf kombucha (pH 2.3, seven days) and ice cream containing 25% v/v kombucha with 76.47% overrun. Knowledge increased by 20.09%, transaction recording improved from 40% to 95%, and empowerment advanced from level 1 to level 3.Conclusions: The program enhanced partner capabilities in developing fermentation-based food products and managing village-scale enterprises.Limitations: The study involved one partner group, lacked a control group, and did not evaluate antioxidant activity, microbiological stability, shelf life, or licensing completion of the final product.Contributions: This study contributes to the community empowerment and sustainable food innovation literature by applying recent concepts of technology downstreaming, experiential learning, and social entrepreneurship to develop village-based functional food enterprises.]]>
