During the past two decades probiotic micro-organisms as low cost dietary component with the potential to promote consumer health in a variety of ways have been increasingly included in various types of food products, especially in dairy products. Some important criteria that determine the efficacy and success of probiotic-containing foods s are (1) the survival of the probiotic organisms during food processing and subsequent storage of the product (2) the effects of these processes on functional properties of the probiotics along with (3) the sensory appeal of the product to consumers. The aim of this investigation was to study efficiency of nonfermented ice cream as carrier for delivering L.acidophilus and L.‌rhamnosus to consumers. The bacteria were incorporated into ice cream mix at initial populations greater than 10 8 CFU/g. The products were assessed for the survival of the Lactobacillus species. The Lactobacillus species underwent preliminary resistance tests to acidity and bile before adding to the ice cream and after 12 weeks of storage in the product. Additionally, the influence of incorporated bacteria on some chemical and physical properties of the product was also assessed. To assess sensory differences between inoculated sample and non-inoculated control sample pertain to each Lactobacillus species, samples were stored 12 weeks and compared using triangle tests. Results show that the population of both microorganisms is not influenced by aging of ice cream mix, but it was decreased significantly after freezing of the mix. The number of L.rhamnosus did not change significantly during storage, whereas the population of L.acidophilus decreased significantly by 0.87 logarithmic cycle. In fact, the concentration of both L.‌acidophilus and L.‌‌rhamnosus was above the lowest recommended therapeutic level of 6 log cfu/mL at end of storage. The sensitivity of L.acidophilus cells to bile and acidic condition (pH 2.5 and 1.5) increased by manufacture and storage process of ice cream. The susceptibility of L.rhamnosus cells to acidic condition increased by the process but sensitivity of this bacteria to bile didn’t changed. Using the Lactobacillus species in ice cream mixes did not alter the fat content, solid matter, overrun, viscosity, firmness and melting rate of the product. In regard to L.rhamnosus, pH and acidity of the ice cream mix were decreased and increased respectively by adding the microorganism and aging of the inoculated sample. Similar trend was observed for L.acidophilus with the exception of aciditidy of the inoculated sample during aging that was unchanged. The sensory analysis highlighted a significant ( P 0.05) difference between the ice cream with L.acidophilus cells and a control ice cream produced without the micro-organism