The purslane ice milk was made with the addition of purslane extract at levels of 0.0, 0.1, 0.2, 0.3, and 0.4% for control, T1, T2, T3 and T4, respectively. Integrating purslane extract led to a significant decrease in density (from 0.725 to 0.652 g/cm3) as well as weight per gallon (from 6.05 to 5.44 lb.) in the resultant ice milk. On the other hand, the overrun percentage was increased from 41.20 to 58.90%. T4, which contained the greatest purslane extract (0.4%), gained the highest values of milting resistant after 10 and 50 minutes. Addition of purslane extract increased total solids, acidity, total nitrogen, and ash significantly), while pH and total carbohydrate% decreased. The radical scavenging activity (DPPH %), total phenolic content and total flavonoid content in purslane ice milk were increased from 24.74, 0.183 and 0.007 to 84.72,0.398 and 0.146, respectively. Microbiologically, the incorporation of purslane extract in purslane ice milk leads to a significant increase in total bacterial counts with an increase in purslane extract concentrations from 3.58 to 3.68cfu/g. The values of flavour scores had no significant difference among all treatments; however, the flavour score of purslane ice milk in all treatments was higher than control. the overall score of the treatment of purslane ice milk containing 0.4 % purslane extract had higher scores.In conclusion, the use of bioactive components of purslane extracts enhances and improves nutritional value, biological properties, functional properties and antioxidant activity as well as sensory evaluation of the resulting ice milk.