The purpose of this research was to determine the effects of different fat replacers on the sensory and texture attributes of vanillin-flavored ice cream. Inulin is a fairly new fat replacer which has been proven to be a health promoter. Two vanilla ice cream formulations were produced using different ratios of inulin and Simplesse (R) as fat replacers to provide better flavor and textural properties. Aspartame and acesulfam-K were used as sweeteners in the low-calorie ice creams. Sensory and instrumental analyses were used to evaluate the texture quality of light (4.55%) (control group), low-fat (2%) and fat-free vanilla ice creams. The experimental mixes were significantly more viscous than the control mix due to the water binding capacity of carbohydrate- and protein-based substances. The texture scores of the ice creams (sensory evaluation) paralleled the viscosity values. Ice creams manufactured with fat replacers were free of cooked-milk flavor. The energy value of ice cream was reduced compared to full-fat ice cream (207 kcal/100 g): by 75% for non-fat ice cream, 71% for low-fat ice cream and 41% for light ice cream. An increase in total solids in the mix resulted in better texture, a lower melting rate and better shape retention.