Ice creams are one of the most popular desserts among all age groups due to their unique taste and cooling effect. However, conventional dairy ice creams are prepared with cow milk and have high amounts of sugar which has been linked to several health concerns, such as lactose intolerance, hypercholesterolemia, and diabetes. Likewise, these ice creams are rich in fats and calories making them unsuitable for consumption by people with dietary restrictions. Consequently, research has focused on enhancing ice cream’s properties in terms of nutrition and sensory by substituting various functional ingredients in ice creams like probiotics and herbal extracts, antioxidants, and bioactive compounds. These ingredients provide advantages, like increasing the nutritional value of the product as well as its quality, and also help in improving consumer health. Millets are nutri - cereals, which are high energy-yielding nutritious foods with low fat and a low glycemic index value, which aid in addressing malnutrition and also possess various health benefits. The review focuses on the use of herbal extracts, probiotics, and millets as functional ingredients in Ice creams and their positive impact on consumer’s health.