This research aimed to develop three styles of ice cream products from the mulberry fruit, namely milk ice cream, sherbet ice cream and coconut milk ice cream. The mulberry ice creams were prepared by adding mulberry fruit contents at 0 5 and 10 %wt/wt. The sensory evaluation of mulberry ice cream was performed by using 9-point hedonic scale on the color, flavor, taste, texture, mouth feel and overall acceptance. The results indicated that the majority of consumers accepted the milk ice cream, sherbet ice cream and coconut milk ice cream that containing mulberry fruit content at 10, 5 and 5 %wt/wt, respectively. The effect of stabilizing agent such as guar gum, carboxy methyl cellulose and locust bean gum on overrun was studied. Results indicated that the mulberry fruit ice cream added guar gum increased the overrun. These results suggest that the proper mulberry fruit content could be developed the mulberry ice cream products to add more choices for the consumers.