This study was undertaken to determine microbiological and chemical quality of flavored ice-cream with various flavors and nuts collected from Elazig market. Ten samples from each of lemon, cacao, strawberry, sour cherry, and peanut-flavored ice cream were analyzed resulting in a total of 50 samples. The average numbers for coliforms, total aerobic mesophiles, Staphylococcus-Micrococcus, psychrophiles, and yeast-mold were found as 1.77 - 2.70 Iog10 EMS/g, 3.44 -4.49 logio cfu/g, 1.87 - 3.09 log-ıo cfu/g, 2.59 - 3.67 logio cfu/g, and 1.58 - 2.99 logio cfu/g, respectively. Escherichia coli type 1 was determined in 10 (20%) of 50 samples. Level of Staph, aureus was found greater than 1.0 x 10 cfu/g in 14 (28%) samples. Chemical parameters were determined on average as 3.73-6.83 for pH, 0.26 - 1.23% (lactic acid) for tit-ratable acidity, 0.84 - 0.87 for aw, 3.59 - 7.27% for fat, 31.27 - 35.53% for dry matter, 11.30 - 21.80% for fat in dry matter, 25.16 - 63.10% for invert sugar, 2.69 - 26.37% for sucrose, and 43.41 - 66.67% for total sugars. It is concluded that flavored ice-cream samples with various fruits and nuts analyzed in the present study was of poor microbiological quality, probably due to production under unsanitary conditions, therefore may exhibit a health risk for general public. However, ali samples tested were in compliance with the current standards for chemical parameters.