Ice cream containing fructose syrup presented solid content higher than that of the products added with glucose syrup. The expected effects on melting behavior and solid content, the sugar blends used in this study affected the air incorporation that greater air content increases the melting resistance. Ice cream and related products are generally aerated and characterized as frozen foams by that gas phase volume varies greatly by air incorporation from a maximum of 50%, the overrun was comprised between 35 and 40%. However, despite the lower overrun, ice creams made with fructose syrup melted more slowly. The replacement of hydrogenated vegetable fat for palm fat caused changes in the melting ranges of the formulations. Higher melting rate was observed in the combination of palm fat and fructose syrup.