Low-fat ice cream was made by partial replacement of buffaloes' milk fat with different fat replacers, Milk fat was standardized to 2% to meets consumers demand for low energy foods. Five treatments of low-fat ice cream i. e. (T1 inulin, T2 maltodextrin, T3 modified starch, T4 whey protein concentrate powder (WPCP) and T5 oat). However, control full-fat ice cream mix (C1) was standardized to 6% fat, 16% sugar, 11.0% MSNF, 0.4% stabilizer and 0.08% vanilla. Control low-fat made with the same mix of full-fat except fat was 2% (C2). The mixes and the resultant ice cream of different treatments and control were analyzed for chemical composition; rheological properties, overrun, microbiological quality as well as they were sensory evaluated. All the treatments were accepted by the panelists except the low-fat (C2) as it was a control without fat replacers. The best treatment was (C2) maltodextrin as it achieved the total panelist scores as the full fat (C1), followed by (T1). Caloric values of different recipes were calculated.