A process of making aramang (Nematopalaemon tenuipes) ice cream with dragon fruit (Hylocereus undatus) comprising the steps of: washing the dragon fruits slicing the dragon fruit in quarter for easier peeling peeling the dragon fruit mashing the peeled dragon fruit using a blender to make it a puree mixing 400 ml dragon fruit puree, 150 ml condensed milk, and 250 ml cream for two minutes in a blender adding cooked aramang to the previously blended dragon fruit puree mixing the final mixture using a blender for 3 minutes or until the aramang is well blended and smooth texture is achieved pouring the blended mixture in an ice cream maker continually mixing the poured mixture until thick or until the ice cream reaches its desired viscosity when the desired ice cream viscosity has been reached, pouring the aramang ice cream in containers and keeping the aramang ice cream in the freezer.
