Worldwide use of low calorie foods has been advised by nutritionists. Therefore in many researches different varieties of fat replacers have been developed and used. In this study simplesse and maltodextrin were used as fat replacers in low fat and fat free ice creams. Ice creams mixes were formulated to contain 0, 0.5, 2.5 and 5% milk fat and 1.5, 2.5 and 3.5% fat replacers, separately. Also, a control mix with 10% fat and without fat replacer was prepared, then rheological properties of treatments such as viscosity, hardness, overrun and melting rate, were evaluated. This mixes were made in triplicate and the data were analyzed with SAS software and means were compared using least significant differences (LSD) with p 0.05. To select the sample with the best sensory properties multiple comparison taste panels with 10 trained panelists were held every week. The sensory attributes evaluated were color, coldness, wateriness, creaminess, gumminess, firmness, fineness, chalkiness, vanilla aroma sense, sweetness intensity and mouthcoating. Viscosity of the samples was higher as the amount of fat and fat replacer was increased. Simplesse in levels used, was more effective than maltodextrin for increasing viscosity. Also the aging time had a significant effect on increasing of viscosity. Percent of overrun was increased by decreasing amounts of fat and fat replacers in the formulations and hence the maltodextrin containing treatments had higher overrun. This was due to lower viscosity and better whipping ability of these treatments. The hardness test showed that increasing of fat and fat replacers contents decreased the hardness of these treatments and maltodextrin containing treatments as the result of higher overrun percentages were softer than simplesse containing treatments. Increasing amount of fat and fat replacers retarded melting of ice creams by developing their textures and consistencies. Maltodextrin containing samples melted faster than simplesse. Consumer acceptance of ice cream samples with 2.5 and 5% milk fat improved by increasing of fat replacers to 3.5 and 2.5%, respectively and there was not any significant difference between them and control sample. The color evaluation of the best samples indicated samples with 3.5% simplesse and 5% fat was similar to control sample. In conclusion by increasing of fat replacers in 2.5 and 5% fat containing samples, rheological and sensory properties of ice creams developed and they were similar to control sample.