The chemical composition of sweet apricot kernel flower and protein isolates was determined. The flour contained about 48.76% crude protein. The oil was extracted, characterized and evaluated for use in preparing Ice cream. The major amino acids, were phenylalanine + tyrosine, leucine and valine while that of fatty acids were oleic, linoleic and palmitic. The protein solubility was increased by Nacl and NaoH. The digestibility of the protein was high when the pepsin-pancreatin system was used while being quite absorption and emulsification as well as foam capacity of flour and protein isolates were evaluated. Sweet apricot kernel flour and protein isolates seem to be good sources of protein for good products. The evaluation of the crude apricot kernel oil and protein isolate added to different types of ice cream revealed excellent properties. This did not affect the flavor, color, body& texture, melting property and appearance of these products. Seeking for lower cost products for ice cream, production sweet apricot proteins isolates were thought to replace tangible protein of fluid milk solid not fat in the mix. The substitution of fluid milk solid not fat by sweet apricot proteins (90%) was implemented at levels of 5, 10, and 15% in preparing ice cream mixes. The replacement by 5% level increased the PH value, specific gravity and viscosity. The increase of sweet apricot proteins and the decrease in the total titratable acidity and overrun of the resultant in ice cream was achieved. Melting resistance gradually increased by the increase of sweet apricot protein isolate level. The replacement by 10% showed the highest total sensory scores and melting quality. The analytical data reveal the possibility of using sweet apricot protein isolates up to 15% which gave a satisfactory ice cream making. It could be recommended that the use of light heat treatment to the apricot protein isolate ice cream mixture is necessary to ascertain hygienic circumstances for the consumers.