Microalgae are increasingly recognized as sustainable food ingredients due to their richness in proteins, vitamins,
minerals, flavonoid, phenolic compounds, and antioxidants. This study investigated the incorporation of Chlorella
vulgaris and Spirulina platensis powders at 0.5%, 1.0%, and 1.5% into ice milk formulations to develop functional
dairy products. The fortified samples were evaluated for physicochemical, phytochemical, antioxidant, microbiological, and sensory characteristics. Results showed that the addition of microalgae did not significantly affect
proximate composition, including total solids, fat, protein, carbohydrate, ash, acidity, or pH (p ≤ 0.05). However, significant improvements were observed in functional bioactive properties, including antioxidant activity,
total phenolic content, and flavonoid content levels, alongside improvements in density, weight per gallon, and
overrun, indicating enhanced product structure and functional quality. Sensory evaluation confirmed strong
sensory acceptability by trained panelists, with favorable ratings for appearance, color, flavor, texture, and
overall quality. These findings highlight Chlorella vulgaris and Spirulina platensis as valuable natural sources of
bioactive compounds and colorants, supporting the development of functional ice milk with enhanced antioxidant potential rather than changes in basic macronutrient composition, aligning with current trends in sustainable and health-oriented dairy innovation.