Yoghurt ice cream can be regarded as a healthy alternative to plain ice cream. Also use of some plant tuber in food formulations can lead to the development of products of improved manufacture, nutritional and health promoting values. So, the present study was produced healthy yoghurt ice cream mixes by replacement of stabilizer with some plant tuber mill and studies their effect at different concentration (A 5%, B 10% and C 15%) on the physicochemical, rheological, microbiological and sensory properties. The result indicated that, Total solid (%) was increased with added the powder of tubers in all mixes and the highest total solid in all samples were yellow sweet potato mix C (35.51%). Protein ranged from 2.44 to 3.24% and Fat % ranged from 4.09 to 4.14%. Total carbohydrate increased with adding the plant tuber and yellow sweet potato mix C had the highest carbohydrate and fiber values. Viscosity of yoghurt ice cream mixes reported showed that yoghurt ice cream of potato mix A was the lowest viscosity (1950.0 cP/s) and the highest values was yellow sweet potato mix C (4053.3 cP/s) in all samples. The yoghurt ice cream sample get highly significant effect of sensory evaluation by control followed by cassava containing 5%, 10 % then 15% and yellow sweet potato 5%. While yoghurt ice cream containing 15% potato got the lowest scores. These results concluded cassava concentration 5 &10 % can be a cost effective and good alternate of traditional stabilizers used for yoghurt ice cream preparation.