The main goal of work was characterisation of yoghurt ice cream made of plain yoghurt produced with traditional starter culture YC-380 and also with starter culture set ABT-3 that contains probiotic strains. Introduction of probiotic strains into frozen desserts is particularly advantageous because of their nutritive properties but it also has some technological advantages. Results of some physico-chemical and sensory analyses of yoghurt ice creams confirmed it.