Abstract: Background and Objective: Curcumin (CCM) is a bioactive component because it is a natural polyphenol compound with wide therapeutic potential. This work aimed to investigate and characterization the ability of curcumin encapsulation by Whey Protein Isolate-maltodextrin (WPI-MD) WPI-MD complex and WPI-MD conjugate Then, the impact of adding free CCM and encapsulated CCM on the quality of the ice milk was also investigated by evaluating the texture, melting resistance and sensory quality of the resultant ice milk. Materials and Methods: The curcumin was encapsulated in whey protein isolate with maltodextrin complex or conjugate. The antioxidant activity and encapsulation efficiency of encapsulated CCM were measured. Dynamic laser scattering characterized the size and zeta potential was determined. The 30 mg CCM loaded to WPI-MD conjugate was incorporated in ice milk and analyzed for physicochemical properties, viscosity and sensory evaluation. Results: The WPI-MD conjugate has the advantage over the WPI-MD complex of higher stability and better binding of curcumin, exhibiting bigger binding and high encapsulation efficiency (>91.98%) of different levels of CCM (15-45 mg) in WPI-MD conjugate. The resultant ice milk from the addition of encapsulated curcumin has better sensory and technological properties than control and fortified with free CCM. Conclusion: Thus it could be concluded that functional ice milk containing CCM encapsulated by WPI-MD conjugate is of acceptable quality and high antioxidant activity.