Aloe vera gel is known as a source of antioxidants because it contains phenolic compounds from the flavonoid group. However, flavonoids are easily damaged, mainly by heating. Therefore, it is necessary to develop aloe vera gel products that can suppress flavonoid damage without using high temperatures to inhibit antioxidant damage. Ice cream is a frozen food in the form of an emulsion of fat in water. It has a high melting rate to maintain flavonoid resistance during processing. This research aimed to produce aloe vera ice cream with appropriate chemical properties (total solid, sugar content, protein, fat) and physical properties (overrun, melting point) with high and favorable antioxidant activity. The research was carried out in a completely randomized design with two factors, namely the amount of aloe vera gel with variations: 250 g, 300 g, and 400 g, and the concentration of carboxyl methyl cellulose (CMC) stabilizer is 0.3%; 0.5%; 0.7% per total ingredients. Data were processed factorially using SPSS for Windows 19, and differences between samples were calculated using Duncan’s Multiple Range Test. The most preferred aloe vera ice cream was tested for FT-IR absorption bands to determine the functional changes in aloe vera due to the addition of CMC. The results showed that the amount of aloe vera gel had no significant difference in the chemical properties of ice cream and its antioxidant activity. Meanwhile, adding CMC increased total solids, but the sugar content and overrun were lower. Ice cream with the addition of 250-300 g of gel with 0.5% CMC was most preferred, and the presence of hydroxyl groups proved the presence of antioxidant activity in the ice cream according to the standard flavonoid quercetin in the preferred aloe vera samples.