The influence of adding Taro corms ( Colocasia esculenta L. ) on the physico-chemical, rheological, and organoleptic properties. Moreover, antioxidant compounds present in ice cream mixtures, and their resultant frozen products was studied. Taro corms  , whether fresh or boiled,  was added (partial substitute of ice cream mix), at a levels of  10, 20, and 30% , to the  mixtures of the  experimental  treatments, after reducing their fat  contents to 4%, and stabilizer/emulsifier mixture to 0.175 % ,  while  the control treatment contained  8% fat, 15 % sugar, 12% MSNF% and 0.35%  stabilizer/ emulsifier complex. Results indicated that, dry matter, fiber and pH values, were significantly increased in the mixtures of Taro cormsas levels of addition increased.  No significant differences were found in the contents of protein, fat, and carbohydrates among the Taro corms treatments. Data also showed significant differences between control treatment and the other Taro corms   treatments in TS, fat and ash contents. Specific gravity , weight per gallon and freezing points of the mixes containing Taro corms ,  whether boiled or fresh ,  were found  lower than the corresponding values  of the  control. Contrarily, viscosity as well as flow time of the Taro cormstreatments were higher than that of the control. It could also be noticed an increase in the specific  gravity  and weight per gallon,  and consequently in the overrun and melting resistances of the resultant low fat ice cream made by adding  Taro corms. Control treatment characterized with higher values of overrun and melting resistance loss (%) than Taro cormstreatments. On the other hand, control treatment had the lowest values of antioxidant compounds. All treatments were organoleptically accepted, and the ice cream with 20% boiledTaro corms characterized with slightly superior sensory properties, compared with the control, followed by 30% and 10% boiled Taro corms, in the same order.  It could be recommended that the examined low fat ice cream with added 30% boiled Taro corms was of higher qualityafter reducing the fat content and stabilizer/emulsifier complex by half.