Mellorine is a frozen dessert similar to ice cream that has the fat source replaced by vegetable oil. Oilseeds, such as flaxseed possesses many health benefits due to its high contents of alpha-linolenic acid (ALA), dietary fiber, and lignans. This research aims to study the utilization of flaxseeds in the making of mellorine. The research was carried out in two stages, preliminary research to determine the basic mellorine formulation and main research to study the effect of different flaxseed variety (brown, golden) and different flaxseed concentration (2.5%, 5%, 7.5%, 10%) on physical, chemical, and sensory qualities of mellorine. Different flaxseed concentration affected overrun, melting time, and total soluble solids (TSS of mellorine). Both different flaxseed concentration and flaxseed variety caused significant effect on pH and degree of Hue of mellorine samples. Interaction between flaxseed concentration and flaxseed variety affected color of mellorine in terms of lightness. The chosen mellorine was determined based on the hedonic test that resulted in golden flaxseed variety and 2.5% flaxseed concentration to be the most preferred mellorine. The most preferred mellorine contained 66.13% moisture, 2.21% ash, 17.16% fat, 3.73% protein, and 10.77% carbohydrate. The most preferred mellorine was found to be an abundant source of ALA that can fulfill more than 20% of RDI value of ALA and a good source of dietary fiber, fulfilling 10-19% of RDI for dietary fiber.