Abstract: This paper reports the results of studies on the properties of Fine-Granular Konjac Flour (FGKF) and a blend of konjac with xanthan gum and their application in ice cream. The FGKF derived from common konjac flour by wet milling method appears to have weaker fishy smell and significantly increased rate of hydration than the raw common konjac flour, but the significant decrease of the sol viscosity is found. The sol prepared by the blend of the FGKF and 10% of xanthan gum were found with significantly higher viscosity and pseudoplasticity than that prepared only by the FGKF. The ice cream mixture prepared by the blend was also found with higher viscosity and pseudoplasticity than that prepared only by the FGKF, respectively. Ice cream stabilizer prepared by the blend showed less slimy than that only by the FGKF, but stronger melting resistance than that only by the xanthan gum.