The effects of high pressure homogenization (HPH) at 100 or 200 MPa on some characteristics of ice cream mixes containing 3-8% fat and the resulting ice creams were evaluated. HPH caused considerable flocculation and/or coalescence in higher fat mixes, but fat structures in these mixes did not have a direct bearing on fat structures in the ice creams. Hardness and gumminess of ice cream, determined by texture profile analysis, suggested that ice cream samples manufactured from 5% fat ice cream mixes HPH-treated at 100 MPa may have similar textural characteristics to standard ice cream samples (8% fat; homogenized at 18 MPa). Viscosity measurements of these homogenized mixes were also similar. Therefore, HPH may enhance the textural characteristics of low fat ice cream.