ntroduction. This study explores rheological characteristics of mixes of whey ice cream with protein ingredients. Materials and methods. The viscosity characteristics of the mixes were studied by the method of rotational viscometry. Foam overrun and foam resistance of ice cream mixes were determined using modified methods. Results and discussion. The expediency of using protein ingredients in whey ice cream mixes to increase their nutritional value was shown. Addition of whey protein isolate in the amount of 3–5%, micellar casein, 3%, or whey protein concentrate, 3%, increased the foam overrun of whey ice cream mixes, while addition of soy protein isolate decreased it. The highest rate of foam resistance, 57.6–58.4%, was recorded for the mix with 3–5% of whey protein isolate. Based on the results of the analysis of flow rheograms of ice cream mixes with various protein ingredients, they were classified as food systems with a coagulation structure, characterized by pronounced thixotropic properties. In the case of micellar casein, whey protein concentrate or whey protein isolate, the thixotropic ability of the mixes increases from 58.2% to 62.2–72.2%. Soy protein isolate does not show the specified technological activity. The highest thixotropy of the mixes was observed for mixes with 3% micellar casein and 3–5% whey protein isolate due to their specific ability to form a spatial coagulation structure, which spontaneously restores the structure after destruction due to the presence of numerous low-energy bonds. Whey protein concentrate has a moderate effect on the rheological characteristics of the mixes, while the presence of soy protein isolate leads to a partial loss of the ability of the mixes to spontaneously restore the destroyed structure. The possibility to increase the total protein content in ice cream from 3.45% to 6.02–7.81% due to the use of technologically effective milk-protein ingredients has been proven. Conclusions. Micellar casein and whey protein isolate in the composition of whey ice cream mixes show high technological activity and significantly improve the quality indicators of the finished product.