The main components of ice cream are milk, cream, and sugar. Additional components can be added to change the sensory and nutritional characteristics of ice cream. However, there can be quality consequences.  The objective of this research was to evaluate the potential of a relatively new ingredient, whey permeate, on quality of ice cream. Whey, a by-product of cheesemaking, can be concentrated and dried into a variety of ingredients (e.g., whey protein concentrate 80, WPC80). WPC80 is low in lactose but high in protein.  In contrast, whey permeate, a by-product of WPC80, is high in lactose and low in protein. Three different formulations of ice cream were produced with the same amount of solids, fat and total carbohydrate. However, they differed in the levels of lactose and added sugar. For the three different formulations, one contained 3.8% lactose, another 5.8% lactose (typical in most ice creams), and one contained 7.8% lactose. Six panelists were trained to evaluate 8 body and texture, and 6 flavor characteristics concerning the sensory quality of ice cream, for 4 hours, using references scaled from 0 to 15 on a 15-centimeter line scale. The ice creams were evaluated monthly for nine months. The sample with the most whey permeate (most lactose, least added sugar) had highest mean scores for “greasy”, “sandy”, and “whey”.  The sample with the most WPC80 (least lactose, most added sugar) had the highest mean score for “sweet”.  Quality characteristics that were expected to deteriorate (increase) during storage included coarse/icy, sandy, and lacks freshness.  However, none of these characteristics exceeded 5.0/15.0 throughout storage. The research demonstrates that the novel ingredient, whey permeate, can effectively be used to produce ice creams that can maintain quality characteristics for at least 9 months.