They contribute to increased viscosity, aid in aeration, prevent the formation of large ice crystals, and ensure a smooth texture during consumption, such as in a smoothie [21; 22; 23]. The amount and type of stabilizer required depend on their specific properties [24; 25]. As consumer demands, particularly those related to healthy food, continue to rise, there is a constant search for new sources of natural stabilizers and novel combinations to replace commercial stabilizers [26]. Numerous valuable studies have explored natural stabilizers as alternatives to commercial stabilizers, such as guar gum and carrageenan. [PERSON] et al. [27] utilized extracted chia seed gum (mucilage), [PERSON] [28] evaluated the effects of salep and chia seed powder, [PERSON] et al. [29] employed creess seed and flaxseed mucilages, and [PERSON] et al. [30]investigated the potential of Gundelia tournerfortii L. as a substitute for commercial stabilizers. [PERSON] et al. [31] investigated the effect of natto mucus extract, while [PERSON] et al. [32] focused on optimizing ice cream formulation using basil seed gum (BSG) from _Ocimum basilicum_ L. In the pursuit of new natural stabilizers, arrowroot has been considered due to its favorable functional properties comparable to certain commercial stabilizers. This nutrient-rich starch, containing carbohydrates, protein, folate, iron, phosphorus, and potassium, serves as a healthier alternative in the preparation of various food products [33; 34]. The inclusion of hemp seed oil in the study was motivated by its potential health benefits. Numerous studies have shown that hemp seed oil is exceptionally rich in essential fatty acids (such as linoleic acid, \(\alpha\)-linolenic acid, \(\gamma\)-linolenic acid, and steardonic acid), bioactive components (including tocopherools, toctorienols, phytosterols, phospholipids, and carotenes), and minerals. The natural dark green color of the cold-pressed hemp seed oil is attributed to its high chlorophyll content (9 mg\(\cdot\)(100 g)\({}^{-1}\)). Due to its favorable properties and wide range of applications, it was incorporated into the developed ice cream as well [35; 36; 37; 38; 39]. However, there are some limitations to using hemp seed oil in ice cream. It has a slightly bitter and spicy-nutty taste and contains other bioactive compounds such as cannabinoids, dihydrotislenes, and spiroindanes. The use and marketing of products containing hemp seed oil are subject to legal requirements and restrictions. In Poland, for example, foods based on hemp and its oils may be sold as long as they do not exceed 0.2% natural phytocannabinoid content during production and are not considered \"new products\" [40]. Polish regulations on hemp products appear to be less restrictive compared to other European countries. Although the Polish legal system allows for the introduction and sale of such products on the market, it is still strictly regulated and governed by clear rules defining the permissible concentrations of phytocannabinoids in manufactured products. Considering the information presented, the study had two primary objectives. The first goal aimed to explore the possibility of using ultrasonic pasteurization as an alternative to traditional pasteurization methods in ice cream production. The second goal focused on investigating the potential of arrowroot as a substitute for standard stabilizers like carboxymethylcellulose and guard gum. To achieve these objectives, ice cream mixes containing both arrowroot and stabilizers were subjected to two pasteurization methods: traditional combined with homogenization and ultrasonic pasteurization. Additionally, cold-pressed hemp seed oil was incorporated into the ice cream recipe. The evaluation of the developed ice cream included analyzing its chemical composition, including total polyphenol content and antioxidant potential, as well as examining its physical properties through X-ray diffraction and microstructure analysis.