In this study, survival of Lactobacillus acidophilus and Bacillus coagulans after freezing and during 90 days of storage at -18○C in probiotic and low-fat synbiotic ice-cream was evaluated. Addition to a control group (which was ordinary ice-cream), two probiotic ice-creams were formulated using L. acidophilus and B. coagulans and two synbiotic ice-creams were prepared using the aforementioned microorganisms but replacing 5% of milk-fat with inulin. The total solids of the ice-cream mixes did not differ significantly, however there was a significant difference (p