In recent years, lucrative algae have received much attention. Previous research has shown that the use of Spirulina platensis biomass in food products has reduced consumer acceptability. One way to prevent undesirable organoliptic properties is to extract beneficial compounds from the algae and add them individually to the product. Phycocyanin is one of the constituents of spirulina algae that attributes many of its beneficial properties to algae. In order to produce a useful ice cream containing phycocyanin with blueberry essential oil, in this study crude phycocyanin was first extracted from Spirulina by freezing and thawing and then purified by 30, 50 and 75(%) w/w ammonium sulfate salt. Purified phycocyanin was added to ice cream at concentrations of 0.1, 0.15 and 0.2 (%) w/w and 0.15 (%) w/w blueberry essence and physicochemical properties (pH, acidity, fat, dry matter, viscosity, uranium). Ice cream samples containing phycocyanin were compared with control ice cream, texture firmness, melting rate and color) and sensory (5-point hedonic test). According to the results, addition of phycocyanin significantly (p 0.05) increased the viscosity, texture, dry matter and acidity and significantly (p 0.05) increased the coefficient of increase in volume, melting rate and pH at 0.15 and 0.2 (%) phycocyanin were compared to the control ice cream. The results of sensory evaluation of the ice cream showed a significant difference at 95 (%) confidence level for tissue and 99 (%) for color and overall acceptance between control and samples containing different concentrations of phycocyanin, indicating a favorable effect of phycocyanin addition on the sensory properties of ice cream. . In general, the addition of phycocyanin instead of biomass of Spirulina can be considered as a suitable method to enhance the organolytic properties of this product and to increase its acceptability from the consumer. Key Words: Spirulina platensis , Ice cream, Algae, Phycocyanin, Functional.