This research aimed to determine the physicochemical and sensory characteristics of purple sweet potato ice cream with various types of milk fat sources and stabilizers. The research was conducted using a factorial completely randomized design (CRD) consisting of 2 factors. The first factor was the type of milk (goat's milk, soy milk, and cow's milk), while the second factor was the type of stabilizer (jelly, CMC, and gelatin). The method used included steaming the purple sweet potato and pasteurizing all ingredients of the ice cream mixture. The chemical parameters tested included moisture level, ash level, crude fiber level, fat level, protein level, antioxidant level, and total sugar level. Meanwhile, the physical parameters tested included overrun, viscosity, and melting speed. The sensory test conducted included the test of aroma, taste, texture, and overall liking. The results indicated that the treatment of milk type (A) and the treatment interaction (AxS) significantly affected several variables: moisture level, ash level, crude fiber level, fat level, protein level, total sugar level, aroma, taste, texture, and overall liking. However, it had no significant effect on the antioxidant test results. The treatment of stabilizer type (S) showed no significant effect on all physicochemical and sensory analysis results. The best treatment was indicated from the use of goat milk and CMC (A2S2) with a water level of 59.77%, fat level of 9.68%, protein level of 5.89%, total sugar level of 35.21%, overrun of 35.13%, melting speed of 15.45 minutes, the viscosity of 1556 cP, the aroma of 4.00 (like), the taste of 4.00 (like), the texture of 3.80 (like), and overall liking of 4.60 (like very much).