Cranberries are much appreciated fruits due to their pleasant taste and rich content in bioactive compounds (phenolic acids, anthocyanins, flavonols and flavan-3-ols). Taking into consideration the benefits of these fruits consumption and the consumer demand for new products, the main objective of this study was to investigate the effect of cranberries (Vaccinum vitis idaea) supplementation on chemical, physical, textural and sensorial properties of vanilla flavored ice cream. Six batches of ice cream samples were manufactured: a batch of control samples which contained the regular ingredients of ice cream (milk, sugar, cream, eggs, salt and vanilla flavor) and five batches of samples with 2%, 4%, 6%, 8% and 10% added cranberries. For all of the batches physicochemical, textural and sensorial analyses were carried out. The chemical analysis consisted in total solids, carbohydrates, fat, proteins and minerals content, total polyphenols and flavonoids determination. The physical analyses regarded bulk density, air embedding degree (Dubey and White 1997), melting down rate (Karaca et al. 2009) and mix viscosity (using a Brookfield DV-E rotational viscosimeter). From textural point of view, firmness, cohesiveness and adhesiveness were analysed, using a Brookfield CT3 Texture Analyser. Statistica 13 software was used for modeling the influence of added cranberries on textural properties of ice cream. For sensorial analysis, the panelists appreciated the exterior aspect and the consistency, color, taste and flavor. The chemical analysis revealed that total solids, carbohydrates, minerals, total polyphenols and flavonoids were enhanced with addition and increasing proportion of cranberries. The physical properties of the ice cream demonstrated that the addition of cranberries induced ice crystals and their dimensions are proportional with the fruit ratio. Hence, bulk density, dynamic viscosity and melting down rate registered the lowest values for the control sample, while the samples with 10% added cranberries registered the highest values. The structure of ice crystals was also demonstrated by textural parameters. Firmness and adhesiveness had values between 0.55N and, respectively, 3.12 mJ for control sample and 1.88N, respectively, 5.85 mJ for ice cream with 10% added cranberries. These results are similar with those reported by Aime et al. (2001). From the predicted mathematical model (equation 1) it can be noticed that both total solids (TS) and cranberries ratio (CR) have a direct and similar influence upon firmness (F). F = - 3.4644 + 0.1133·CR + 0.1222·TS (equation 1) The sensorial analysis revealed that cranberries induce pleasant properties of the products. Taking into consideration the results of the above mentioned analyses, it can be concluded that cranberries are suitable for the obtaining of new ice cream assortment.