In this investigation 109 ice cream samples sold at pastry shops in Konya, 46 of them vanilla, 27 of them cocoa, 19 of them lemon, 19 of them strawberry, were analyzed for total dry matter, fat, pH, acidity, first drop time, complete melting time, and melting ratio. Mean composition of the samples was 32.56-36.54% total dry matter, 0.68-1.69% fat, 6.89-4.13 pH value, 013-0.71% acidity as lactic acid. First drop time was determined as 10.34-11.77 minute and complete melting time was 38.41-40.71 minute. Maximum melting ratio was determined between 20th and 30th minute as 39.89% and 41.39%. It was concluded that 62.38% and 92.65% of the samples were not fit to Ice Cream Standard of the Turkish Standard Institute for total dry matter and fat respectively. And also melting characteristics were low.