Whey protein isolates (WPI) 91.5 “/0 proteins were used in the preparation of ice milk mixes. a) by replacing 12 5 to 5 % of added skim milk powder (8MP) to the control mix or: b) as a fat replacer by replacing 25 to 100% of its milk fat. The control mix formula had 4% fat. 14% SNF. 15% sugar and 0.5% gelatin, The mixes were examined for flow properties (rheological parameters), aCIdlly and pH, specific graVity, weight per gallon and freezing point. Overrun and melt down percent were also tested and carried out in the resultant ‘ce milk. The results showed that there was no effect of replacing SMP of control mix with WPI on acidity. pH, specific gravity (SG), and weight per gallon (W/G). while the \‘lSCOSIIy values increased, and the consistency improved, The overrun of the ice milk also increased and the product showed lower ability to melt down and became smoother and more acceptable. Replacing milk fat with WPl led to a slight increase in acidity. specific gravity and weight per gallon, and slight decrease in freezing point. An increase in viscosity and consistency of the mixes were observed up t050°/o replacement improvement in mouthfeel, better melting reSistance and high overrun were also observed in the resultant ice milk. From the attributes studies, it was evident that ice milk could be successfully prepared by substituting SMP or milk fat in control mix with WPI to an extent of 50%.