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The purpose of this study was to isolate and refine the phycocyanin pigment, create nanocapsules, assess its antimicrobial and antioxidant qualities, observe how pH, temperature, and light affected the stability of phycocyanin in both free and encapsulated forms over time, and finally, analyze its impact on the flavor and texture of ice cream. Phycocyanin extraction methods included ultrasound, freezing, enzymatic and inorganic solvents, followed by purification with ammonium sulfate. Nanoencapsulation was done through the use of maltodextrin and sodium caseinate, utilizing ultrasonic and ultra-homogenization techniques.