The study was conducted to develop a new variety of ice cream from Sabungai (Gynura Procumbens), a medicinal plant. The purpose of this study was to determine the shelf life, sugar and calcium content. It used a descriptive research design to define the extent of its acceptance among the participants. The findings indicate that the developed Sabunga (Gynura Procumbens) Ice Cream contains low sugar and has a high calcium content. In terms of acceptability among adult participants, it gained a grand mean of 8.11, "LIKE VERY MUCH". In conclusion, the developed Sabungai (GP) ice cream is acceptable. Having a low sugar content implies that it is safe to eat and can be eaten by diabetic people, more so by health-conscious individuals who refrain from eating sweet desserts. It also contains high calcium, which may be a remedy to address the problem of the low calcium intake of mostly low-income Filipinos and is beneficial to women who experience premenstrual syndrome (PMS) as well as pregnant and lactating women. It is recommended to conduct further studies to fully claim that the product can be eaten by individuals with diabetes because of its low sugar content, and to the extent of introducing the product to the market, it is recommended to undergo time-series laboratory testing.