The high fat level in sheep milk as well as the demand for low-fat and functional foods has driven the reformulation of this raw milk aimed toward manufacturing of new derivatives. Addition of prebiotic fibers seems to be an interesting option as it meets both aspects. In this sense, the compositional, rheological and microstructural, and sensory characteristics of 7 types of prebiotics (inulin, fructo-oligosaccharide, galacto-oligosaccharide, short-chain fructo-oligosaccharide, resistant starch, soluble corn fiber, and polydextrose) of sheep milk ice cream (SMIC) were investigated. Gross composition analysis (moisture, protein, fat and carbohydrate, fiber content), rheological parameters (viscosity, hardness, flow curves and oscillatory test), and microstructure (confocal microscopy) were performed. The replacement of fat (10% wt/vol) by different types of prebiotic ingredients (10% wt/vol) in sheep milk ice cream resulted in lower caloric value (from 734.4 to approximately 418 kJ/100g, P < 0.05). The addition of inulin and fructo-oligosaccharide provided the highest viscosity and hardness values of mixes when compared with the other prebiotic ice creams while the resistant starch and corn dietary fiber addition proportionated presented the smallest hardness values (1632.0 and 1478.83 mPa·s and 6.65 and 5.06 N, respectively, P < 0.05). Concerning other rheological parameters, all samples showed similar shear stress behavior, but the control ice cream (10% wt/wt fat) and ice cream replaced for inulin and FOS showed a tendency to higher strain rates and a residual stress, when compared with others SMIC. Pseudoplastic and viscoelastic behavior were also observed in SMIC. However, the control samples, inulin and FOS showed less inclination curve of elastic modulus than the others (P > 0.05), indicating greater stability of the elastic properties throughout storage. It was also noted that the ratio between the viscous and elastic properties were below unity for the entire frequency range measured, meaning a predominance of elastic than viscous properties, suggesting more consistency values. The confocal microscopy showed lipid droplets diameters values measured between SMIC containing fat and those replaced by prebiotics ranged from 0.76 to 14.64 µm (resistant starch and milk sheep fat, P > 0.05, respectively). Overall, the addition of prebiotics fibers should be considered in sheep milk ice cream formulation and the different effects depend on of the fiber added.