Sorghum flour has potential as an additive in food processing, one of which is ice cream. Sorghum has the potential to be added in the manufacture of ice cream because sorghum contains insoluble fiber or crude fiber and dietary fiber. This research is an experimental study that aims to determine the fat content and melting speed of cashew nut milk ice cream with the addition of sorghum flour. The research design carried out was a completely randomized design (CRD) with the addition of sorghum flour with 4 different variations, referring to the research of Putri, et al (2014) namely 0.0%, 0.1%, 0.2%, 0.3% of ICM (Ice Cream Mix) or the total weight of the ingredients. The fat content of the ice cream was analyzed using the modified Soxhlet method which resulted in the highest fat content in the addition of 0.2% sorghum flour, namely 4.85%, which means that it does not meet the Indonesian National Standard (SNI), which is at least 5%.Criscio et al (2011) by calculating the melting weight of ice cream every 5 minutes, the results obtained the lowest melting speed of ice cream with the addition of 0.2% sorghum flour, which is 1.46 grams/minute.There was a significant effect on the fat content of cashew nut milk ice cream with the addition of sorghum flour (p = 0.00) and no significant effect on the melting speed of cashew nut milk ice cream with the addition of sorghum flour
