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 custard apple pulp ice cream. Treatments comprised with 5, 10, 15, 20, 25 and 30% custard apple pulp were used to prepare ice cream. The experiment was designed in Completely Randomized Design (CRD) with three replications. Ice cream with custard apple pulp was kept at -35-38°C 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. Lowest acidity, highest pH, time taken for melting and protein content were recorded in treatment with 5% custard apple pulp (T₁) followed by 10% custard apple pulp (T₂). Similarly, better response in ascorbic acid and lower fat content was noted in 30% custard apple pulp (T₆), but was found at par with 25% custard apple pulp (T₅), whereas highest carbohydrates was noted in treatment with 25% custard apple pulp (T₅). In organoleptic evaluation, the highest score of colour, texture, flavor, taste, overall acceptability and palatability were recorded in the ice cream with 15% custard apple pulp. There was a progressive deterioration in all sensory parameters during storage.