Licorice is used in food industry including production of candy and confectionary, for its healthy and taste characteristics, as well as technological properties. We attended to produce a new ice cream variety using licorice to increase consumption and provide an alternative taste in dairy industry. In addition to control (without licorice extract), four levels of licorices (0.5% A, 1.0% B, 1.5% C, 2.0% D) were added to the mixture. Licorice improved especially overrun, color and overall acceptability of ice cream. Considering physical, chemical and sensory properties, addition of licorice up to 1.5% was convenient for an attractive ice cream production.