Red Dragon fruit (Hylocereus polyrhizus) contains betalains which work as natural colorant and antioxidant. Low acceptance of soy ice cream which is usually caused by beany flavor can be reduced by addition of antioxidant in red dragon fruit juice. Low acceptance of soy ice cream related to the texture can be improved by modifying the type and concentration of stabilizer. This research was aimed to study the effect of red dragon fruit juice addition and different types and concentration of stabilizer on soy ice cream characteristics. In the research stage I, soy ice cream was made with different red dragon fruit juice concentration (0%, 5%, 10%, 15% and 20%). Physicochemical and organoleptic characteristics of soy ice cream were observed. Soy ice cream with 20% of juice addition was chosen with consideration of its highest antioxidant content (132298 ± 29802 ppm), highest overrun (36.44 ± 1.58%), and highest sensory acceptance. This preferred formula from stage one was used for the stage two. In the research stage II, soy ice cream was made with different stabilizer types (CMC 0.2%, CMC 0.1% and carrageenan 0.1%, and carrageenan 0.2%). Ice cream with CMC 0.2% was the preferred formula with consideration of its highest overrun (36.44 ± 1.58%) and slowest melting time (54.00 ± 0.61 min). The preferred formula of soy ice cream contained 61.85% moisture, 0.72% ash, 2.74% fat, 5.65% protein and 29.04% carbohydrate