Currently, it is noted that every time increases the number of individuals who has an intolerance to lactose or allergies to milk protein, combined with this fact has become a growing demand for products that promote health and well-being, namely, functional food. The present study aimed to develop an ice cream without lactose plant-based by checking the possibility of replacement of the stabilizer and emulsifier for ground chia and the psyllium. They were prepared and analyzed sensory three formulations: one standard, one with psyllium and one with chia. Sensory analysis of developed ice cream demonstrated that the formulation with the addition of psyllium (IA = 80 %) was very similar to the standard formulation (IA = 83 %), and the same occurred in the melt and the incorporation of air (overrun). Thus, it is concluded that the formulation with psyllium offered many similar features to the standard formulation with satisfactory values, it can be replaced by functionally neutral alloy and emustab to produce the soy ice cream.