Iron deficiency is considered to be the commonest worldwide deficiencies. Nowadays peoples are affected due to anaemic mainly children’s and young adolescents. The aim of our present study is to fortify the Iron in Ice cream using Spinach Powder, Chickpea powder and Pistachio powder to avoid the deficiency. The fortified Ice cream was prepared by literature recipes. The ingredients used for the preparation of fortified Ice cream was optimized by using Minitab 16. There was no changes in Protein and Fat, slight difference occurs in the minerals like (Na, K, Ca, P, Mg, Fe, Zn). The increase in Total solid was due to the loss of moisture. The titratable acidity of sample was increased significantly while there was a decrease in pH during storage. The decrease in overrun occurs during cold storage. The optimum conditions for the best sensory score of the two outputs were obtained are: Milk-1000 ml, Spinach powder-7 g, Chickpea powder-7 g, and Pistachio Powder-5.98 g. From the study it was concluded that there was a slight difference occurs in presence of Iron during cold storage.