Abstract Ice cream is a popular frozen dessert favoured due to its flavour variety and creamy texture. However, this frozen dessert may contain lack of nutritional composition essential for health. Thus, this research is conducted to determine the minerals composition, physicochemical and sensorial properties of ice cream incorporated with three fruits namely gac fruit ( Momordica cochinchinensis spreng), avocado ( Persea americana ) and coconut ( Cocos nucifera L.). Each fruit was washed, chopped and blended into puree before incorporated into ice-cream formulations separately. Physicochemical properties of ice-cream samples (total soluble solid (TSS), hardness (g), cohesiveness and viscosity (Pa’s) were determined. The minerals composition (Ca, K, Mg, Na and Zn) was determined using atomic absorption spectrophotometry (AAS). The hardness of ice creams was determined using a Texture Profile Analyzer. The melting rate was recorded for 60 minutes. Sensory acceptability of ice-cream was determined using 7-scale hedonic points. The results showed that TSS value was higher in the ice-cream without fruit puree (25.83±0.29 °Brix). The hardness, cohesiveness and viscosity of ice-cream with fruit puree were significantly higher than control (p<0.05). In minerals analysis, the ice-cream containing gac, avocado and coconut puree had higher potassium (138.83±1.56–158.37±0.65 mg/L) than control (46.96±0.48mg/L). The gac ice-cream had higher sodium (44.73±0.38) and zinc (0.16±0.00) than control while the avocado (7.61±0.08 mg/L) and coconut ice-cream (8.66±0.07 mg/L) showed higher content of Mg than control. The ice-cream without fruit puree showed the highest Ca content (112.33±3.11 mg/L). The ice cream without fruit purees had the highest melting rate (3.37 g/min) followed by gac fruit, coconut, and avocado ice cream. Sensory evaluation results showed that, the ice-cream with fruit puree received higher aroma, flavour, taste and overall acceptability scores than control. In conclusion, the ice-cream formulated with gac, avocado and coconut fruit puree separately could improve minerals, sensory acceptability and texture properties of the product.