The Gracilaria corticata (red macroalgae) is a valuable source of nutrients for producing functional food products. This study aims to investigate how different concentrations of Gracilaria corticata affect the physical, chemical, and sensory properties of ice cream during a 60-day storage period. In this study, powders from Gracilaria corticata were used at concentrations of 0, 0.5, and 1 % in ice cream preparation. Results showed that adding algae powder significantly increased dry matter, protein, overrun, total phenolic content, and antioxidant activity (p < 0.05), while it did not significantly change carbohydrate, fat content, and melting rate (p ≥ 0.05). Despite their acidity, samples with algae powder had a higher pH than the control, although pH decreased and acidity increased during storage (p < 0.05). The powder reduced the melting rate and altered color properties, with L* and a* decreasing and b* increasing (p < 0.05), although storage time did not significantly affect color (p ≥ 0.05). Sensory evaluation indicated that flavor and aroma scores increased, while color scores decreased (p < 0.05). Storage time did not significantly impact flavor and aroma (p ≥ 0.05), but it did reduce other sensory parameters (p < 0.05). Overall, the addition of 0.5% macroalgae of the species Gracilaria corticata could be acceptable, considering the product's physicochemical properties and consumer acceptance.