In this study microbiological and chemical quality of ice-cream marketed in Elazığ were determined. For this purpose, 50 samples of ice-cream were analyzed. Mean Log10 numbers of total mesophile aerobes bacleria in samples was 4.51 cfu/g, total coliform was 2.85 cfu/g, Staphylococcus - Micrococcus was 2.36 cfu/g. Mean numbers of psycrop-hiles and yeast and mold were 4.18 cfu/g and 2.43 cfu/g respectively. Escherichia coli biotype I and Staphylococcus aureus were detected in 19 (38 %) and 22 (44 %) out of 50 samples. Mean values of selected chemical parameters were found as pH 6,68, titratable acidity (as l.a) 0.09 %, aw 0.81 %, fat 9.22 %, dry substances 34.73 %, fat in dry substances 26.65 %, invert sugar 16.51 %, saccarose 8.97 %, total sugars 27.40 %. A weak negative correlation (r: - 0,33) was found between yeast and mold numbers and pH values of the samples, whereas a mild positive correlation (r: 0,48) was found between dry substance and mold and yeast numbers of the samples. In conclusion, results showed that microbiological quality of the ice-cream samples was poor indicating insufficient hygiene practices and these product may exhibit a potential risk for public health. Chemical parameters, however, was in compliance with current standards.