Application of dried mucilage of basil, chia, cress, and flax seeds as the alternative stabilizers in preparations of zebda-mango ice milk using camel's milk (ZICM) was studied. Two controls beside four experimental treatments were carried out as follows: C* (contain cow's milk): [4%fat, 12% milk solid not fat (MSNF), 15% sugar, 1% mango solids and 0.2% carboxymethyl cellulose (CMC)]; C** (contain camel's milk): [4%fat, 12% MSNF, 15% sugar, 1% mango solids and 0.2% CMC]; T1: [4%fat, 10.55% MSNF, 15% sugar, 1% mango solids and 1.65% basil seed mucilage (BaSM)]; T2: [4%fat, 11.32% MSNF, 15% sugar, 1% mango solids and 0.88% chia seed mucilage (ChSM)]; T3: [4%fat, 11.3% MSNF, 15% sugar, 1% mango solids and 0.7% cress seed mucilage (CrSM)] and T4: [4%fat, 10.81% MSNF, 15% sugar, 1% mango solids and 1.39% flax seed mucilage (FlSM)]. The chemical analysis of different dried seeds mucilages showed clear differences between their parameters. Generally, the physicochemical and rheological properties of ZICM mixtures showed significant (p < 0.05) differences between the two controls and ZICM treatments. Moreover, the physicochemical properties of resultant ZICM exhibited significant (p < 0.05) changes between the controls and other treatments whether at 1 or 30 days separately. The treatments of ZICM were higher significantly (p < 0.05) in the radical scavenging activity (RSA) and total phenolic compounds (TPC) values than the two controls. The melting rates of ZICM treatments showed that the T3 > T2 > T4 > T1 > C* ≈ C**. According to the sensory evaluation scores, basil ice milk ranked as the best treatment than other treatments.