The present work was aimed to determine the physicochemical and sensory properties of Acacia honey lime ice cream incorporated with various types of hydrocolloids, including guar gum (GG), xanthan gum (XG), and carboxymethyl cellulose (CMC). The overrun, melting rate, hardness, colour, total soluble solid, microstructure, moisture content, pH, and sensory acceptability of the ice creams produced were characterised. The addition of 15% Acacia honey to the ice cream led to improvements in several characteristics as the hydrocolloids were incorporated. There were no significant differences in terms of total soluble solids, lightness, yellowness, pH and moisture content among all ice cream formulations. However, the overrun, melting rate, hardness, and redness values of ice cream experienced significant changes as hydrocolloids were added. Ice cream incorporated with GG had the highest overrun (9.30%), melting rate (48.33 mL/min) and a* (-1.68 ± 0.13) values. Meanwhile, ice cream incorporated with CMC was higher in hardness (1729.30 g), but lowest in terms of overrun (5.00%), melting rate (28.33 mL/min) and a* (-2.03 ± 0.35) values. An examination of the microstructure found differences in air cell sizes at the interfaces of different types of hydrocolloids. Sensory acceptability showed a significant difference between GG and other formulations. In conclusion, CMC in Acacia honey lime ice cream led to strong improvements in its physicochemical properties.