The Brazil nut is an oil seed native to the Amazon region, known for its high nutritional value and considered a good source of protein, lipids, fiber, vitamins, and minerals. Brazil nut oil, in particular, contains unsaturated fatty acids and significant amounts of linoleic and palmitic acid. To minimize nutritional losses and preserve the sensory qualities of foods, the microencapsulation technique has been applied as an effective strategy to protect and maintain the functional properties of certain food ingredients. In this context, this study aimed to develop beet and mango ice cream formulations by adding both microencapsulated and free Brazil nut oil, as well as assessing consumer acceptance and purchase intent. In the microencapsulation process, spray drying was used, with gum arabic (GA) and maltodextrin (MA) as encapsulating agents. The oil was characterized by its fatty acid composition using gas chromatography, revealing approximately 30% linoleic acid and 45% oleic acid in both free and encapsulated oil forms. To prepare the emulsion, 70% water, 6% Brazil nut oil, 24% polymers (GA and MA, in a 1:1 ratio), and 1% Tween 80 were used. Six (6) ice cream formulations were developed including: sucrose without oil (S); sucrose with free nut oil (S+O); sucrose with microencapsulated oil (S+P); mix (beet sugar + stevia) without oil (M); mix with free oil (M+O); and mix with microencapsulated oil (M+P). Concerning acceptability, 120 ice cream consumers participated, and the (S) and(S+O) samples were the most accepted (p<0.05). In addition, the (S+O) sample showed the highest purchase intent among consumers. Thus, it was observed that the addition of Brazil nut oil enhances flavor and nutritional value in ice cream, appealing to consumers' palates.