Moringa oleifera leaf is a food that has high levels of protein and calcium but has not been utilized optimally. Processing of ice cream with the addition of Moringa leaf flour is one form of diversification of foods that are rich in nutrients (protein and calcium) that function in supply nutrition demand of pregnant women. The research aimed to analyze protein, calcium levels and the acceptability of ice cream by adding Moringa leaf flour. The research method used true experimental design with 12 units of trials in 4 treatments: ice cream without the addition of Moringa leaf flour / control (X0) and with the addition of Moringa leaf flour 20 gram (X1), 25 gram (X2), 30 gram (X3). The protein content of the samples was analyzed by the Kjeldahl method, calcium by the Permanganometry method, and the test of acceptability using the Hedonic Scale Test. Data on protein and calcium levels were analyzed using the Kruskall Wallis test and Mann Whitney U Test while the results of the acceptance test were analyzed using the Friedman test and the Wilcoxon Signed Ranks Test with a significance level of 5% (α = 0.05). The results showed the addition of Moringa leaf flour can increase protein and calcium levels of ice cream. The results of the analysis showed that the addition of Moringa leaf flour affected the levels of protein, calcium and acceptability (color and taste) of ice cream (p-value ≤ α). Ice cream with the addition of 30 gram Moringa leaf flour (X3) has the highest levels of protein and calcium. The recommended ice cream is an ice cream with the addition of 25 gram (X2) of Moringa leaf flour because it is most preferred by panelists and has appropriate the quality standards of ice cream. Pregnant women with the chronic energy defenciasy (CED) category can consume X2 ice cream (50 gram) as much as 3-4 cups per day as PMT to fulfill their nutritional needs. ABSTRAK Daun Kelor merupakan bahan makanan yang memiliki kadar protein dan kalsium yang tinggi namun belum dimanfaatkan secara maksimal. Pengolahan es krim dengan penambahan tepung daun kelor merupakan salah satu bentuk diversifikasi pangan yang kaya zat gizi (protein dan kalsium) yang berfungsi dalam pemenuhan kebutuhan gizi ibu hamil. Tujuan penelitian ini untuk menganalisis pengaruh penambahan tepung daun kelor terhadap kadar protein, kalsium dan daya terima es krim. Metode penelitian yang digunakan adalah desain true experimental dengan 12 unit perobaan dalam 4 perlakuan: es krim tanpa penambahan tepung daun kelor/ kontrol (X0) dan dengan penambahan tepung daun kelor 20 gram (X1), 25 gram (X2), 30 gram (X3). Kadar protein sampel dianalisis dengan metode Kjeldahl, kalsium dengan metode Permanganometri, dan uji daya terima menggunakan Hedonic Scale Test. Data hasil uji kadar protein dan kalsium dianalisis menggunakan uji Kruskall Wallis  dan Mann Whitney U Test sedangkan hasil uji daya terima dianalisis menggunakan uji Friedman dan Wilcoxon Signed Ranks Test dengan tingkat signifikasi 5% (α = 0,05). Hasil penelitian menunjukkan penambahan tepung daun kelor dapat meningkatkan kadar protein dan kalsium es krim. Hasil analisis menunjukkan penambahan tepung daun kelor berpengaruh terhadap kadar protein, kalsium dan daya terima (warna dan rasa) es krim (p-value  ≤ α). Es krim dengan penambahan tepung daun kelor 30 gram (X3) memiliki kadar protein dan kalsium paling tinggi. Es krim yang direkomendasikan adalah es krim dengan penambahan tepung daun kelor 25 gram (X2) karena paling disukai panelis dan telah memenuhi standar persyaratan mutu es krim. Ibu hamil dengan kategori KEK dapat mengkonsumsi es krim X2 (50 gram) sebanyak 3-4 cup per hari sebagai PMT untuk memenuhi kebutuhan gizinya.