Red kidney bean yogurt contains phenolic content and also microbial activity which gives benefits for human health. However in preliminary research, sensory analyses the acceptance of red kidney bean yogurt was far lower compared to milk-based yogurt. Therefore in this research the acceptance of red kidney bean yogurt can be enhanced by modifying the yoghurt into icecream. This research was aimed to study the effect of stabilizer types and concentration towards physicochemical characteristic and consumer acceptance of red kidney bean frozen yogurt. Red kidney bean yogurt was used as the main ingredient for frroozen yogurt making. Red kidney bean frozen yogurt was formulated with different types and concentration of stabilizer (CMC 0.15%, CMC 0.2%, CMC 0.25%, gelatin 0.125%, gelatin 0.25% and gelatin 0.5%) and the physicochemical and sensory acceptance were observed. Red kidney bean frozen yogurt with CMC 0.2% was the preferred formula with highest overall acceptance (4.67 ± 1.07), slow melting time (34.65 min ± 0.09) and lowest pH (5.22 ± 0.02). The preferred formula of red kidney bean frozen yogurt pH was 5.22 with nutritional value contained of 76.65% moisture content, 1.18% protein, 0.48% fat, 1.62% ash and 20.08% carbohydrate along with phenolic content 9.83 mgGAE/100mL