Abstract: Soybean powder was used to substitute skimmed milk powder at the levels of 0% ~80% to produce ice cream. The rheological property,stability,particle size analysis of stock and overrun value,melting rate and sensory properties of ice cream were investigated. The results showed that viscosity and stability increased with the increased level of substitution. However,the particle size distribution remained the same. The overrun value increased firstly and then decreased significantly,when the soybean powder increased to more than60%. The heat resistance increased with the increase of soybean powder. At the same time,soybean flavor increased with the increase of substitution. When the level of substitution was higher than 60%,bean flavor became dominant.