Ice cream, a complex whipped and aerated colloidal system, requires an appropriate degree of fat globule destabilization during its production to form a specific structure. Small-molecule emulsifiers can regulate the degree of fat destabilization by adsorbing onto the fat globule surface, reducing surface tension, and competing with proteins for positions at the oil-water interface. At the same time, they can promote the dispersion of fat particles or form a protective film at the oil-water interface, thereby influencing fat crystallization. Moreover, small-molecule emulsifiers can act as template molecules, guiding the assembly of fats into various specific shapes, such as spherical, rod-like, and lamellar forms, and adjusting the size and morphology of fat crystals. This process affects the degree of fat globule destabilization, which in turn alters the texture and stability of ice cream. The structure and types of small-molecule emulsifiers were mainly explored, and their interactions with fats and proteins were explored, as well as their mechanism of action in ice cream. In addition, the impact of small-molecule emulsifiers on ice cream texture was analyzed.