Opuntia ficus indica is a tropical and subtropical plant. This plant is pointed out as relevant health promoting food with a great number of potentially active nutrients. In this study, ripe prickly pear fruit was selected from a local farm in Taif, KSA. This work aimed to study the physio-chemical characteristics of ice cream prepared with prickly pear juice before and after enzymatic treatment. The results showed that, enzymatic treatment increased the amounts of natural sugars. The concentration of reducing sugars was higher in the juices. In general, the quality of prickly pear juice was better in pectinase treated juice compared with untreated juice. For ice cream, it was clear that, ice cream with 10% treated prickly pear juice was better, while, ice cream with 30% untreated juice was the best.