Abstract: Spirulina platensis powder (Spp) was added into ice cream and its effects were studied.The results showed that the addition of Spp could give ice cream not only desirable color and flavor,but also significant improvement in its viscosity,expansibility and thawing resistance .To achieve the optimal quality,the ice cream mix should be added 0.5% of Spp,sterilized under 85℃ for 20s,homogenized twice with the pressure of 40 MPa and 5MPa,respectively,and then stabilized under 3～5℃ for 4 hours.

Key words: Spirulina platensis Ice cream Viscosity Expansivity Anti-fusibility