The purpose of this study was to obtain the best concentration of carboxymethyl cellulose (CMC) on the physical quality and organoleptic properties of lemongrass extract ice cream. This study used a Completely Randomized Design (CRD) which consists of five treatments and three replications. The treatments performed were P1 (addition of 0.5 % CMC), P2 (addition of 0.75% CMC), P3 (addition of 1% CMC), P4 (addition of 1.25% CMC), and P5 (addition of 1.5% CMC) on lemongrass ice cream formulation. Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan’s New Multiple Range Test (DNMRT) at 5% level. The results of the research showed that the addition of CMC concentration significantly affected total solids, overrun, melting rate (minutes/10 g), viscosity, and mouthfeel sensory of the ice cream. The best treatment was P1 (addition of 0.5% CMC) which had 33.46% total solid, 38.51% overrun, 16.56 minutes/10 g melting rate, and 22470.00 cP viscosity. Result of the descriptive test on the ice cream with the addition of 0.5% CMC was soft and panelists liked the ice cream for the mouthfeel parameter.