Although ice cream is a popular frozen food around the world, low-fat ice creams have problems of low flavor and low textural quality compared with traditional ice creams. Three types of low-fat soft-serve goat milk ice creams were manufactured using whole milk (3.64% fat), 2% fat and skim (0.71% fat) goat milk, and stored at −18°C for 0, 2, 4, 8 weeks to evaluate the effect of extended frozen-storage on textural properties of the caprine products. A commercial cow milk based powdered vanilla flavor pre-mix containing 2.5% fat (Alpha Freeze, Tampa, FL) was formulated into the 3 types of fluid goat milk base for ice cream manufacture, where the final fat contents of the whole, 2% and skim milk mixes were 5.31, 3.84, 1.87%, respectively. Textural characteristics of the ice cream were evaluated using a texture analyzer (TA-XT2 Texture Technologies Corp., Scarsdale, NY). A cylindrical probe, which was made of acrylic material and 2.5 cm in diameter and 3.5 cm in height, was used for detecting shear force (g). The results showed that mean values (g force) of firmness and consistency for freshly made soft serve whole milk, 2% and skim milk goat ice creams were: 208.7, 297.3; 182.8, 261.8; 183.5, 255.0, respectively. There were significant increases (P < 0.001) in firmness and consistency of all 3 types of soft-serve low-fat goat ice creams after 1 d frozen-storage. The similar trend of increase was observed in cohesiveness and index of viscosity for all tested products, probably due to the hardening of the texture of the frozen products after 1 d storage. Regardless of fat level of the low-fat caprine milk ice creams, all tested textural properties after 56 d frozen-storage revealed substantial increases (P < 0.0001), especially in firmness and consistency traits compared with those of the original soft-serve goat ice creams with extreme high variations. It was concluded that all textural properties of the experimental low-fat goat milk ice creams were very significantly increased after 8 weeks extended frozen-storage.