ABSTRACT In present study, an ideal bivalent extraction system was selected and optimized for phenolic extraction of pomegranate peel .Study reported ethanol: ether bivalent solvent system with phenolic content having potent antioxidant activity. Selected bivalent system was optimized for extraction using response surface methodology (RSM). A Box–Behnken design was employed to analyze the effects of variables (temperature, time and peel concentration) on the extraction of total phenolic content, and antioxidant capacity (FRAP).  The optimization study suggested extraction with 2.9% pomegranate peel for 8 hours at 40 OC was found the best for extraction of phenolic compound with potent antioxidant activity. RSM was shown to be an adequate approach for modeling the extraction of phenolic compounds from pomegranate peel.The pomegranate peel was extracted using optimized parameters and extract was concentrated in rotary vacuum evaporator at 45 oC for 6 hours. The concentrated extract was used to formulate antioxidant enriched ice cream product. The ice–cream formulation containing 1% of peel extract was found to be more acceptable in terms of sensory parameters. Proximate analysis of acceptable formulation reveals 3.54% protein, 3.51% fat, 22.24% carbohydrate, 0.83% ash, and 69.88% moisture, however62.871 DPPH % inhibition and 84.96 mg/100ml of AAE, FRAP activity and 363.266 mg/100 ml of GAE phenolic content was also reported with ice cream enriched with 1%peel extract Results shown the antioxidant enriched   ice cream could be formulated using extract of pomegranate peel powder with good sensory properties.