An experiment was conducted at P.G. laboratory, Department of Horticulture, Junagadh Agricultural University, Junagadh (Gujarat) during the year 2014 to study the physical, chemical and sensory properties of sapota pulp ice cream. Treatments comprised with 5, 10, 15, 20, 25 and 30% sapota pulp were used to prepare ice cream. The experiment was designed in Completely Randomized Design (CRD) with three replications. Ice cream with sapota pulp was kept at -35-380C in deep freezer. Ice cream was analyzed for physico-chemical, bio-chemical and sensory characteristics at 0, 10, 15, 30, 45 and 60 days of storage. Titrable acidity, pH, time taken for melting, protein, fat and carbohydrates were affected significantly. Lowest titrable acidity and highest pH were noted in 5% (T1) sapota pulp and was found at par with treatment (T2). Similarly, highest time taken for melting and ascorbic acid were observed in 30% (T6) and 10% (T2) respectively. Likewise, highest protein and lowest fat content were noted in 15% sapota pulp (T3), whereas highest carbohydrates were recorded in 20% sapota pulp (T4). In organoleptic evaluation, the highest score of colour, texture, flavor, taste, overall acceptability and palatability were observed in ice cream with 15% sapota pulp (T3). There was a progressive deterioration in all sensory parameters during storage.