Two new types of vegan milk: sesame and peanut milk, were used in concern for producing dietary healthy product, which based on cow milk. Imitated ice dairy products mixes were standardized to contain 29% total solids. Results indicated that viscosity for vegan imitated ice dairy products mixes recorded lower values of 42.2, 34.94 cP for sesame and peanut  imitated ice dairy products mix, respectively, and of 61.55 cP, for the cow milk mix as a control. Higher specific gravity and weight /gallon values were recorded for peanut and sesame imitated ice dairy products mixes, and for their resultant ice dairy. Freezing point for the sesame, peanut and cow milk mixes recorded -1.8, -1.9 and -2.1°C, respectively. Overruns of the peanut and sesame imitated ice dairy products were 44.2 and 40.2, respectively, and 52.83% for the ice dairy products produced from cow milk.  Higher melting resistance of such melting imitated ice dairy products was observed for peanut and sesame imitated ice dairy products during 120 min as compared with their control. After 120 min most of control ice dairy products had melted 93.75% while only 86.75 and 25.52% sesame and peanut imitated ice dairy products were melted. Sensory evaluation exhibited higher overall acceptability scores (90,86 and 89) for peanut, sesame imitated ice dairy product and their control. Sensory evaluation, generally, proved that good quality imitated ice dairy products can be made when using different vegan as peanut and sesame milk for producing imitated ice dairy products.