This study aimed at the production of low-calorie icy milk by the use of some natural sweeteners like Stevia replacing sucrose in a zero, 50 and 100 percent. Also, the use of green coffee which is considered as one of the richest sources in linoleic acid (one of the essential fatty acids), antioxidant, anticancer, flavoring agent. Therefore, the granule green coffee has been used in a replacement percentage of zero, 1, 3 and 5% of the skimmed milk powder for the production of ice milk. The mixtures as well as the ice products were tested for their chemical, physical, and microbiological properties and also the sensory evaluation. The results demonstrated that there are elevated total solids in the mixtures containing sucrose more than those containing Stevia either the 50% or 100% mixtures. In contrast, the contents of fat, protein and ash did not vary, but the caloric content decreased when replacing sucrose by Stevia in a 50% mixture in all of the treatments. Replacing the skimmed milk with granules green coffee led to variations in the values of specific gravity of all the treatments (mixtures and ice products) and therefore, elevation in the overrun and decrease in the melting resistance using rising replacement percents. The ice products became more preferable in panel test when replacing sucrose by 50% and adding granules green coffee in a percentage of 3% of the dry skimmed milk. On the other hand, the treatments sweetened by 100% Stevia were less accepted by the panel test as regards the characters and appearance. The results revealed also that total bacterial count in the treatments were in the allowed limits and so were the yeasts and moulds while the treatments were totally free of coliform bacteria.