Abstract: Nanocrystaline Cellulose (NCC) was used as a new stabilizer for ice cream production, overrun, antimelting, and sensory would be detected to explore quality of ice cream which added NCC and the control group to determine the optimal dosage of NCC in Ice Cream. The results showed that:NCC could increase resistance of melting, inhibit ice crystal growth and improve the quality of ice cream. The capabilities of antimelting and shape retention of ice cream would be improved with increasing concentration of NCC, and significantly better than control group when the concentration was between 0.3% and 0.4%, especially. NCC could also inhibit ice crystal growth and enhance physical sense to make ice cream taste more delicate.