Kulfi (traditional Indian ice-cream) and rice kheer (payesh) are the two popular dairy desserts from the Indian sub continent, which are consumed in almost all households. In the present study, these two deserts, prepared from milks of soybean and Bengal gram, were evaluated for their sensorial and antioxidant properties vis-a-vis products prepared from cow milk as control. The effort was done to ensure provision of quality and nourishment to the masses facing economic and health constraints. Mean scores of overall acceptability of kulfi and rice kheer revealed that the products made up of a 1:1 (w/w) combination of soybean and gram was most acceptable at 6-point hedonic scale. Protein and fat content in all the products were found to be excellent as compared to control albeit the amounts were less. This indicated potential application of these products in therapeutic nutrition. Radical scavenging assays indicated that the products contain both polar and non-polar biomolecules. Overall antioxidant studies revealed that the improved antioxidant properties might be due to greater flavonoid contents of the samples as compared to control.