Pigskin collagen was hydrolyzed by alcalase to get enzymatic hydrolysate,and then resulting collagen hydrolysate were added into the ice cream to study how it impacted on the viscosity,the expansion ratio,the microstructure of the ice crystal growth,the recrystallization and the Tg'. The results showed that the collagen hydrolysate significantly improved the quality of the ice cream. After addition of 0. 5% of the collagen hydrolysate,the maximum of viscosity,expansion ratio,recrystallisation inhibition activity( RI) and Tg'of the ice cream were obtained,which were 34. 5 m Pa·s,26. 87% and-17. 64 ℃ respectively. Combined with sensory analysis and evaluation,the best taste and quality of the ice cream were both obtained after addition of 0. 3% of the enzymatic hydrolysate.