A new product called ‘Low-fat Yogurt Ice Cream’ has been developed. The usual ingredients for making yogurt and ice cream are incubated after they are frozen. The sensory evaluation of the products ranged from ‘moderately like’ to ‘like very much’ in terms of flavor and aroma, color and appearance, body and texture and general acceptability. Low-fat yogurt ice cream contains 3.72% protein and 6.51% lactose.