Ice cream is a delicious and nutritious frozen dairy dessert with high calorific value. Camel milk has not been utilized to significant extent probably due to lake of knowledge and unawareness regarding their processing. The aim of this study was to utilized the quality benefits of Aloe vera in camel milk ice cream. Effect of the added Aloe veragel with various concentration (0-10%) on physicochemical and microbialproperties of camel milk ice cream were evaluated. The results revealed that highest phenolic contents (2.97 mg GAE/mL) were found in ice cream with high concentration of Aloe vera (10%) significantly. The total plate count of ice cream was decreased with the increased concentration of Aloe vera from 4.60 to 3.06 log CFU/mL significantly and slightly increased during storage. The acidity, viscosity, overrun and hardness are also increased 0.14-0.27%, 1961-2148 cp, 45.76-79.55%, 5.13-6.36 N/mm2 respectively with the increased concentration of Aloe vera (0-10%) significantly. Melting rate and pH of camel milk ice cream decreased 195-103 g/90 min, 6.52-6.13 respectively with the increase of Aloe vera gel. The camel milk ice cream supplemented with 4% Aloe vera gel had the best sensory attributes (taste, flavor and over all acceptability) significantly. The score sensorial attributes like taste, flavor, color and overall acceptability decreased with the increase of concentration of Aloe vera gel from 6-10%. Camel milk ice cream with Aloe vera play an important role in the development of new value-added camel milk products.