Ice cream is one of the desserts which have the most consumption in the World and Iran.
Consequently, on health grounds, the types and component content are very important for huge number of consumers. In this study, the effect of replacing skim milk powder and cream by Almond (%95 total solid) on the quality properties of ice cream was evaluated. Replacing Almond was carried out at four levels %15, %30, %45 and %60 associated with one control.
The results showed that there was no significant difference among the attributes of replacing %15 sample and control concerning physical properties. Of course, the Aroma and Flavor of Almond was not traceable in it too. There was, fine aroma and flavor on %60 level. But it had significant differences with control as to physical properties. Finally the %45 level replacement was considered as the best.