Fish scale gelatin as an alternative to pork gelatin is largely demanded by the community. The gelatin can be used as a stabilizer in the production of ice cream. This study aimed to define the potential of milkfish scale gelatin (Chanos chanos) as a stabilizer in ice cream. The milkfish scale gelatin with different concentrations used in this research were 0% as control, 0.3%, 0.5%, and 0.7%. Samples were analyzed such as yield, gel strength, and viscosity of gelatin as well as protein, overrun, melting rate, and hedonic tests on ice cream with three times of 100 replications. This study revealed that the addition of various concentrations of gelatin had a significant effect on the test parameters (p<0.05) in ice cream. The results of the gelatin yield test were 9%, the gel strength was 134.32 blooms, and the viscosity was 3.01 cP. The results of milkfish scale gelatin ice cream with three replications at a concentration of 0.7% overall had a better value, which concluded that milkfish scale gelatin has the potential to be used as an ice cream stabilizer and was well accepted by the panelis.