Low fat sugar-free softy ice-cream was prepared in the Dairy Technology laboratory of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola. Ice-cream was prepared from different levels of sugar-free i.e. 1%, 3%, 5% & 7% to fix the acceptable level on the basis of sensory evaluation 3% sugar free natura (Sucralose) level was selected for the further study of fat levels. Different fat levels i.e. 12%, 10%, 8%, 6% & 4% was used for the treatments T1, T2, T3, T4& T5 respectively. It was found that as fat levels of ice-cream decreased, the content of fat, titratable acidity and added sugar content was also decreased, while the effect on total solids content was recorded non-significantly only numerical increase was found. Melting period of ice-cream was increased due to decrease in fat contain of ice-cream. Softy ice-cream was evaluated for sensory attributes and it was found that ice-cream prepared from 3% sugar free natura (Sucralose) and fat level up to 6% was found acceptable which may be beneficial to the people who suffering from diabetic, obesity and vascular cardiac disease. Cost of preparation of ice-cream was decreased with decrease in fat levels of ice-cream.