Abstract: In order to investigate the impact of rheological properties on ice cream mixes with fat replaced by maltodextrinin, measurements as steady shear flow, in-shear structural recovery, thermostable property and viscoelastic property were carried out to study fluidity, thermal stability and macromolecular network structure of ice cream mixes with 0%, 25%, 50%, 75% fat replaced by maltodextrinin respectively.The results showed that all ice cream mixes were pseudoplastic fluid with thixotropy, as the replacement level increased both consistency and yield stress of the mixes decreased which resulted the ice cream mixes much more damaged, while both fluidity and pseudoplasticity increased.Besides, both in-shear recovery and thermal stability of mixes were enhanced with fat replaced.The G' and G″ of 0%, 25% substituted ice cream mixes were obviously greater than 50% and 75% replaced;25% fat substitution affected mixes G' little compared with not replaced, besides substitution enhanced G″ frequency-dependent, and G″ raised significantly with frequency increased.