The main objective of the study was to produce low glycemic index vanilla flavored inulin fortified ice cream (IFI) by replacing sugar with inulin up to 15%, physic-chemical and organoleptic evaluation followed by glycemic response. The results showed that inulin not altered physic-chemical parameters except acidity, pH and improvement in overrun (p≥0.05). The inulin improved the texture, mouthfeel and meltdown characteristics significantly but taste and overall acceptability was reduced in 10 and 15% IFI (p≥0.05) as compared to control without affecting appearance and flavor whereas 5% IFI was acceptable for all sensory parameters. The glycemic index and glycemic load of 5% IFI was ~33% and 27% less respectively, on 10 healthy individuals, as compared to control ice cream. It can be concluded that at least 5% sucrose from ice cream can be replaced with pure inulin without sacrificing physic-chemical and sensory attributes. Furthermore, the IFI can be successfully used to manage diabetes mellitus type 2.