This study was conducted to develop omega-3 fortified ice cream by using ground flaxseed and micro encapsulated fish oil (MEFO) as the source of omega-3. From each omega–3 source, nine formulations were developed by changing the percentages of omega-3 (15% of daily intake (DI), 25% of DI, 35% of DI) and the percentage of Stabilizer/Emulsifier (S/E) system (0.2, 0.3 and 0.5%) and were compared with a commercial ice cream via sensory/chemical evaluations. From viscosity and flow rate of the aged mixes from each stabilizer system and omega-3 source, 6 samples were selected and from sensory evaluation it was found, 0.3% S/E and 25% of DI of omega-3 containing ice cream mixes from flaxseed and MEFO had the highest preference. From the added flavors, the most accepted flavored ice cream mix from flaxseed and MEFO incorporated ice cream was the mango flavor. All the physiochemical parameters of the selected ice cream mixes complied with the SLS 223:2017 standard and it were concluded that flaxseed and MEFO can be incorporated for ice cream successfully.