Abstract: Matri(Lathyrus sativus) milk blend was prepared by blending matri flour with skim milk powder and diluted withwater at the ratio of 1:10. In four blends, the matri flour and Skim milk powder ratios were T1 = 12.5:87.5, T2=25:75, T3=37.5:62.5 and T4=50:50. Each 100g of solids (matri flour + skim milk powder) were used for 1000 ml blend. The blend was homogenized,pasteurized and used for ice cream preparation. Overrun, protein, Lactose, pH decreased while acidity increased during storage.Sensory characteristics showed that treatment T3 was ranked best among them.

Key words: matri milk blend, ice cream, prepare