Ice creams are products obtained from the emulsion of fats, proteins and other ingredients. The stabilizers and / or emulsifiers are added after the addition of milk. Agar is an stabilizer, a polysaccharide extracted from the red algae of the Gracilareas genus. The present research proposes to evaluate sensorially two ice creams formulated with hydrocolloids extracted artisanally from the seaweed Gracilaria domingenis and Gracilaria cervicornis collected in the coast of Piauí and sent to the Fish Technology Laboratory / LATEP / UFPI. After cleaning, the algae were subjected to extraction of the agar by the hot method, using distilled water in a ratio of 1: 200 (algae: water) for 1 hour. The obtained agar was used in formulations of artificial chocolate flavor ice creams, according to the following treatments: (1) the agar extracted from Gracilaria domingensis was used as a gelling agent in the proportion of 1: 3 (agar: milk / chocolates); And (2) the same procedure was followed using the agar obtained from Gracilaria cervicornis samples. The formulated ice cream was deposited in 15 mL disposable cups, labeled and taken to a domestic freezer, where they remained until sensory analysis. The attributes evaluated was flavor, texture, color, aroma, general characteristics and purchase intention. The paired comparison test was applied, through the use of the paired two-tailed comparison table at a 5% level of significance. There were significant differences between the products. In relation to the aroma attribute, G. domingensis presented an average of 8.06 while G. cervicornis was 7.95. The purchase intention among the products, 53.45% would certainly buy the ice cream based on G. cervicornis, while using G. domingensis 41.81% would probably buy the product.