Ice Cream is popular desserts among consumers of all age groups.sensory attributes of icecream are the major factor determining the market success of the product. It is dairy based dessert that is frozen prior to consumption.it contains air cell entrapped in liquid phase other components like protein,fat globules, stabilisers ,sugar soluble and insoluble salts. Both stabilisers and emulsifiers improve the texture of ice cream by enhancing its viscosity and limiting the movement of free water molecules.Ice cream made from milk aloe vera juice and milk powder is healthy both are good source of vitamins and minerals aleo vera is advantageous for all age groups. The final product is kept for sensory assessment by using nine hedonic point It is much critical to control the balance ice cream properties by maintaining its structure, texture and body.