Background: The blood represents the waste generated by the slaughter of cattle, the largest environmental impact, hence the importance of designing techniques for use in different industries like food; industry where bovine blood plasma has helped improve physical characteristics related to the emulsifying capacity. Objective: The objective of this work was to evaluate the degree technological effect of the addition of bovine plasma as an emulsifier / stabilizer (E / E) a ice cream. Methods: For this four stages they are executed; in the first physico-chemical characterization of bovine plasma and E / E Chemical demonstrating features to be exploited as an additive for ice cream, wherein the protein with an approximately 68% stands out it was made. In the second stage, the percentage of substitution of E / E chemical from bovine plasma was established with the formulation selected percentage of substitution of 70% and a fat content of 12% (M70); said formulation throw viscosity values (4.42 cP) overrun (53.9%), free fat (3.78%) and melting (2.18g/min), which defined the best technological characteristics of the ice cream. In the third stage it was characterized physicochemical and sensory formulation selected by comparing the results with an ice cream pattern and legislation, being within established parameters in addition to not show statistically significant differences (P> 0.05). In the fourth and final stage, the process and formulation of ice cream was standardized. Conclusions: These results concluded that the addition of bovine plasma as E / E in an ice cream provides better technological characteristics reflected in the acceptance of the final product. This study presents an alternative in the area of science and technology as a new food additive in the dairy industry.