The objective of this research was to study the feasibility of using roselle calyces and cinnamon extracts as enriching bioactive components in ice milk making. Formulations of ice milk containing 2%,4% roselle extract and 10%,15% cinnamon extract was carried out. The chemical analysis of roselle extract indicated higher total phenolic, total flavonoids, tannic acid, total antioxidant and anthocyanin contents, compared with cinnamon extract.  The highest overrun were observed in the control sample and ice milk with roselle calyces extract of  2%.  The control samples had the lowest flavonoid, anthocyanin and tannic acid contents, while ice milk samples with roselle extracts 2 and 4% additive ratio were of the greatest concentration of flavonoid, anthocyanin and tannic acid. Phenolic content of most ice milk samples showed slight increases during the storage at -18^oC for 30 days. The total antioxidant content (TAC) increased in the ice milk by increasing the ratio of roselle calyces extracts and cinnamon extract. The differences in sensory scores of ice milk samples were no statistically significant (P>0.05) in the colour, flavour , taste, mouth feel and texture. The total bacterial count of the ice milk formulations was within the safe levels.