Abstract: As a frozen dessert, ice cream is deeply loved by consumers. Not only does it offer a unique taste, but it also has great nutritional value. As healthy eating habits become more widespread, protein ice cream becomes increasingly popular among consumers. Understanding the effects of proteins on ice cream structure and quality is critical for promoting the growth of protein ice cream. This article delves into the creation of ice cream structure and the significant effect of proteins on its quality, including ice crystal recrystallization, fat partial coalescence, expansion rate, melting rate, and storage stability. It also offers a comprehensive overview of the latest research advancements in animal and plant proteins in ice cream, milk protein (whey proteins and casein) and soybean protein isolate are currently the most widely used in ice cream, and have a significant effect on improving the taste of ice cream and inhibiting the recrystallization of ice crystals. However, there is a problem of poor anti-melting effect in whey protein ice cream, and the quality of the ice cream can be improved by compounding with plant proteins. Additionally, protein as a fat substitute and natural emulsifier in ice cream becomes a new research hotspot. This review not only summarizes the current state of research in this area, but also prospects to the future application of proteins in ice cream.