Current work emphasizes on utilizing of Lablab bean milk (LBM) as a potential alternative of buffalos' milk in making ice cream at levels of 10, 20 and 30% LBM of buffalos' milk in standardized mixes containing; 9% fat, 11% SNF, 16% sugar and 0.5% stabilizer (CMC), a plain mix was used as control. Lablab bean seeds were analyzed for gross chemical composition (moisture, fat, protein, ash, lactose, T. carbohydrates & Folic acid), total phenols and fractionated phenolic compounds by HPLC. The data revealed highly superiority of essential and unessential amino acids compared to the FAO/WHO(1973).Aspartic, glutamic, glycine, isoleucine, proline, lysine, serine, threonine, valine, histidine and methionine were the most predominates. Fatty acids profile showed that, oleic acid had the highest value of all fatty acids. Total solids, protein, ash, pH and viscosity of ice cream mixes increased; while Fat, total carbohydrate, specific gravity and weight per gallon decreased by increasing of LBM. Moreover, overrun of resultant ice cream increased, while specific gravity and weight per gallon decreased by increasing of LBM. Meanwhile, increasing levels of LBM decreased the melt down value of prepared Lablab ice cream samples. Microbiologically, there were decreases of total bacterial and yeast & molds counts in resultant ice cream with increasing of LBM in all treatments. Sensory evaluation showed, resultant ice cream with LBM had lower flavor and total scores than that of control samples in all treatments, while L1 with 10% LBM had similar scores of appearances and melting quality. In addition, L1 and L2 had higher score of body & texture than that of other treatments. Generally, control samples had superior overall score followed by L1. Whilst, L3 had lower overall score followed by L2.