Yoghurt-based ice cream is an increasingly present food with added nutritional value on the market. The taste, composition and pH value of sour whey are very similar to yoghurt, so it can be a possible substitute for the yoghurt base of such ice creams. The aim of this research was to determine the effects of replacing yogurt with sour whey on the properties of ice cream. Two experimental groups of ice cream were produced in the laboratory of the Department of Dairy Science, University of Zagreb Faculty of Agriculture: I) Yoghurt-based ice cream (control group) II) Ice cream in which the yoghurt was replaced with sour whey. The analyses of the ice cream mix included the determination of the proportion of dry matter, milk fat, protein, lactose, sucrose, lactic acid, vitamin B2, pH value, viscosity and colour. A 5- member panel of experts assessed the sensory properties of the ice cream using a scoring system with a maximum score of 20, while a group of 32 consumers evaluated the sensory properties of the ice cream with a maximum score of 9. Sour whey had a significant effect (P<0,01) on the physico-chemical properties, colour and viscosity of the ice cream mix. The ice cream mix with sour whey had a lower protein content (resulting in a lower viscosity of the ice cream mix) and a lower proportion of lactic acid, while the lactose and vitamin B2 content was higher (which affected the intensity of the green colour). Sour whey is a potential substitute for yoghurt, as consumers and the panel group did not find any significant negative effect of sour whey on the sensory properties of ice cream, with the exception of the colour property by consumers.