Abstract: Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea courbaril, species located in Venezuela, South America, produce gum in good yield. The mixture of theses gums were tested as stabilisers in the ice cream preparation. Quality characteristics (viscosity, whippability, foam expansion, color measurement, meltdown, shape factor and sensory properties) were investigated. These characteristics were compared with some commercial food gums, Kappa carrageenan, sodium alginate and carboxymethyl cellulose. The mixture tested provided the suitable viscosity for the ice cream mix with the corresponding whippability, body and texture. It gave better foaming properties and air incorporation and good sensory attributes to the confection, as indicate by the highest score flavor (7.12), creaminess (5.96), overall acceptability (7.17) and lowest score of iciness (2.96). The mixture of the gums investigated, enhanced viscosity in the product mix and hence could produce a ice cream preparation with improve quality characteristics and better sensory attributes.