This study aimed to determine the physical, chemical, and sensory characteristics of soybean milk ice cream with the addition of roselle flower extract. The research used a Completely Randomized Design (CRD) with a non- factorial pattern consisting of 5 treatments: P0 (0% roselle extract), P1 (5% roselle extract), P2 (10% roselle extract), P3 (15% roselle extract), and P4 (20% roselle extract).…