Abstract
Ice cream is considered as a most traditional desert product in Egypt. It is consumed particularly in summer as well as through all the year and continuous to be a dominant interest of large segments of the population. (Sharif et al., 2005).
Ice cream is highly delicious and nutritionally enriched dairy product which produced by freezing pasteurized mixture of milk solids. The ingredients of ice cream may be various Combinations of milk cream, dried milk, coloring materials, flavors, fruits nuts, sweeting agents, eggs products and stabilizers (Balaban and Rosooly, 2000).Any of these may contribute microorganisms and affect the quality of the product as Judged by its bacterial load or its content of various species of bacteria (Al-Shammary and Madi, 2016). Although ice cream is a nutritious food for human but also an excellent medium for the growth of many microorganisms due to high nutritive value, almost neutral PH (PH ~ 6-7) and long storage duration of ice cream.Contaminated ice-cream causes several outbreaks of gastrointestinal diseases in a number of countries in Asia, Europe and North America (Yaman et al. 2006)

Key words: Sanitary evaluation, frozen dessert, local markets