Performance of butter milk powder (BMP) and sodium caseinate (SC) as a partial or total replacement of milk fat in ice milk formulas were investigated. All mixes and resultant ice milk samples were evaluated for their chemical, physical and rheological properties as well as their sensory quality attributes. Total protein and ash contents were significantly affected with adding BMP and SC as partial or total replacement of milk fat on total solids or fat percentages. Specific gravity was increased with adding BMP and SC in both mixes and in the resultant ice milk and therefore the overrun percent was significantly increased. Addition of BMP and SC in ice milk recipes led to slightly higher acidity with lowering the freezing point and the product showed lower ability to meltdown with replacement of milk fat by BMP and SC compared to full-fat treatment (control).Apparent viscosity as well as flow time of mixes was significantly increased with substitution of milk fat by BMP and SC. The ice milk became smoother and highly acceptable by partial replacing of milk fat with BMP and SC. Therefore, fat ice milk can be produced with high quality by partial substitution of milk fat with BMP and SC.