the current study was carried out to investigate some quality attributes of ice milk prepared from dehulled black rice flour. Dehulled black rice flour used as a partial substitute of skim milk powder (SMP) at ratios of zero (control), 25, 50, 75 and 100% and as a stabilizer in ice milk mixes. The chemical, physical, and rheological properties, as well as sensory attributes of resultant ice milk samples, were studied. Results showed that, substitution of SMP with dehulled black rice flour was significantly associated with increase in carbohydrates content, while crude protein and ash decreased significantly in ice milk mixes. Specific gravity was affected with the ratio of substitution in both mixes and resultant ice milk and therefore the overrun percent was significantly changed in the samples. Increasing the ratio of substitution with dehulled black rice flour of ice milk led to increase the values of antioxidant activity in the mixes. Ice milk mixes showed lower whipping ability with higher substitution ratios of SMP by dehulled black rice flour. Implementing dehulled black rice flour in ice milk recipes led to slightly lower acidity with higher freezing point and the product showed higher ability to melt down with increasing the ratio of dehulled black rice flour. Apparent viscosity of mixes increased significantly with rising of the substitution levels. Utilization of dehulled black rice flour in ice milk manufacture led to increase iron, zinc and potassium contents. The substitution of SMP with dehulled black rice flour up to was accepted 50% sensory attributes of ice.