Herbal ice cream prepared by incorporating medicinal herbs showed textural properties. Asparagus racemosus W, Asparagus adscendens R, Punica granatum L and Dactylorhiza hatagirea are popular medicinal plant has containing improvement textural quality of dairy frozen product. The present study was carried out to find the cohesiveness, consistency and index viscosity measured by texture profile analysis devoice of herbal powder inclusion in the ice cream. The result found that best cohesiveness, consistency and index viscosity of herbal ice cream were inclusion 1%, 2%, 3% and 4% herbs used respectively in selected ice cream compared to 0% used of herb in ice cream. Ice cream was prepared by this method was subjected to sensory properties of herbal ice cream.