The effect of two dietary fiber types (Konjac and maltodextrin) being added by different ratios (0.1, 0.2 and 0.3% for the konjac, and 1, 2 and 3% for the maltodextrin) as fat replacers on the properties of plain ice cream-like was investigated. Plain ice cream-like contained low contents of fat content (4, 2 and 0%). All treatments were compared on their properties by control ice cream, which processed by the same method and contained 6 % fat. Ice cream-like variants and control were stored at hardening temperature (-18^oC). All treatments and control were chemically, rhiologically and organoleptically analyzed in three replicates, and the average of three results was illustrated. Results showed that there isn't pronounced differences in the pH values among all treatments and control, Konjac treatments were of the lowest melting percent and overrun than other treatments, but had the highest sensory evaluation scores and viscosity values. On the other hand, using maltodextrin treatments resulted in the highest overrun and melting percent than Konjac treatments and control but it were not acceptable for the judges. So, results also indicate that using konjac dietary fiber improved the properties of ice cream and reduced its fat content with maintaining its good properties.