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Over the past years, the adoption of a plant-based diet has been a growing trend and the demand for non-dairy products has increased. This rising tendency has also led to demand for plant-based ice-creams (PBIC), but scientific information regarding its technological features during production is scarce. Choosing suitable plant proteins as an alternative for milk proteins is a critical step due to their different functional properties such as low solubility, emulsifying and foaming properties. PBIC manufacture involves a two-step process: ice-cream mix preparation followed by ice-cream manufacture. Transformation an aqueous ice cream mix to a semi-solid foam structure, directly relates to the quality of final product. The aim of this research was to prepare ice-cream mixes using different plant protein source, investigate the effect of aging time on the rheological properties of mixes and compare them to dairy ice cream mix. The results showed that the viscosity of the dairy ice cream mix changed little and was stable after 96 h of aging time, having final viscosity of 452 mPa s. The viscosity of ice cream mix made with fava bean protein increased four times during aging ranging from 532 to 2293 mPa s. The viscosity of ice cream mixes made with pea or hemp proteins increased also, 2.5 or 3.3 times, respectively. This study demonstrated the importance of the plant proteins properties, which can affect the viscosity of the mixtures as the aging time prolongs. Additionally, overall sensory attributes of PBIC made with different plant proteins were evaluated and general acceptance of all ice-creams was confirmed. [ABSTRACT FROM AUTHOR]