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Whey protein concentrate and soy protein isolate were used to partially substitute milk protein. The effect of processing patterns and protein compositions on the fat globules destabilization at low temperatures and textural formation of ice creams was studied by pasteurization at 65℃ for 30minutes prior or after homogenization. Their formulations with milk proteins, milkwhey proteins and milksoy proteins were made. Parameters such as fat particle size distribution, protein surface coverage, rheological property of mixes, ice cream overrun, melting rate, hardness, air bubble distribution and sensory property of ice cream were analyzed. The results indicated that the fat destabilization index, rheological property and texture properties of ice cream with milk proteins were not affected by processing patterns. However, for mixed proteins with milkwhey proteins or milksoy proteins ice cream emulsions, two kinds of processing patterns led to the increase in fat particle size, protein surface coverage and consistency index. Pasteurization treatment after homogenization resulted in higher displaced rate of adsorbed protein by sucrose fatty acid ester when compared with pasteurization prior homogenization, which favored the destabilization of fat droplets and texture formation of ice cream. The partial coalescence degree for milkwhey protein and milksoy protein ice cream was 282.19% and 252.70%, respectively. Moreover, ice cream showed high overrun values, and good melting resistance ability and bubble distribution uniformity. 