The use of Jerusalem artichoke (Helianthus tubersus) (JA) to replace milk fat in ice cream mix increased the protein content and viscosity of the product. The melting resistance of resulted low fat ice cream improved but its overrun was decreased compared with control. Sensoric evaluation indicated that the use of JA had no adverse effect on the flavour of low fat ice cream but its body and texture tended to be softer and smooth than the control. Low sugar ice cream was also prepared by complete replacement of sugar in ice cream with stevioside to equal sweeteners of the control and addition of oat and JA to increase total solids and as a prebiotic. The addition of oat and JA improved the viscosity. overrun and melting resistance of the obtained product. which had 31.30% lower calories than the control. The prepared low sugar ice cream was characterized by improved body and texture and had flavour similar to the control. Key words: Ice cream, low fat. low sugar. Jerusalem artichoke prebiotic.