Tamarillo (Cyphomandra betacea (Cav.) Sendtn.) is a type of fruit from South America and now due to similar climate were being cultivated in Indonesia. Tamarillo, which contain natural red pigment, anthocyanin, can be utilized as natural colorant and antioxidant source in ice cream. However, the stability of anthocyanin becomes most significant also in this case, as in the case of color quality. Its red color exhibition and stability are strongly affected by pigment concentration and sucrose. Fresh Tamarillo used in this research has red color (20.65oHue), pH 3.27, 1279.12 mg/ 100 g IC50 concentration, 177.2 mg GAE/ 100 g phenolic concentration, and 459.32 mg/ 100 g total anthocyanins. In this research, the effects of tamarillo juice concentration (10%, 20%, 30%, 40%, 50%) and sucrose (15%, 20%, 25%) in ice cream were investigated. Higher concentration of tamarillo juices gives significant differences in characteristic of ice cream, especially in antioxidant activity (IC50), total phenolics, total anthocyanins, pH, color, viscosity, melting time, and sensory evaluations level. Higher concentration of sucrose gives significant differences in total phenolics, total anthocyanins, pH, color, viscosity, melting time, and sensory evaluations level. Based on this research, ice cream with the best formulation is ice cream with 50% tamarillo juices and 25% sucrose. The choosen ice cream formulation also accepted well by consumer.