The quality of ice cream were compared by different grease formula which were 26 ℃palm mid fractionation single grease and compound grease made from 26℃palm mid fractionation,palm kernel stearin and milk fat. Results showed that the ice cream made from compound grease not only kept the quality of ice cream and compared with the ice cream made from single grease tasted better.%对单一26℃棕榈油中间分提物油脂和由26℃棕榈油中间分提物油脂、棕榈仁硬脂和乳脂3种油脂的复配油脂两种油脂配方制作出冰淇淋的品质进行对比。结果表明，采用复配油脂制作出的冰淇淋不仅保持了冰淇淋质量，而且比起单一油脂制作的冰淇淋，风味更好，口感更佳。
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