The effects of carob pod fruit poder as a partial replacement of ice cream mi SNF ith levels of 8%, 6%and 24% on the physical and sensory properties of ice cream ere evaluated. Specific gravity, eight per gallon, pHvalues, freezing point and some rheological parameters of the prepared ice cream mies, also the overrun, meltingresistance and sensory characteristics of the resultant ice cream ere determined. Specific gravity, eight per gallonand freezing point of ice cream mies increased by replacement of SNF ith carob pods poder. Also, the addition ofcarob pods fruit caused significant (p<.5) increase in apparent viscosity, plastic viscosity and consistency inde alongthe aging period at 5±˚C for 24 hr. On contrary, overrun decreased significantly (p<.5) as replacement of SNFincreased. Moreover, the melting resistance (lo melting ability) of carob ice cream shoed a positive proportional(p<.5) ith replacement levels of carob pods poder. Partially replacement of ice cream SNF ith carob podspoder up to the level of 24% can be considered as carob flavoured ice cream ith good physical and sensorycharacteristics.