Ice cream, a milk-based product, is a good media for microbial growth due to high nutrient value, almost neutral pH value (~pH 6–7), and long storage period of ice cream. The aim of this study is to identify and determine the extent of microbial infections in the traditional ice cream of Sari city and compare them with the standard rate determined by the standard institute and industrial research - Iranian national standard. This study is descriptive and cross – sectional study, which was carried out in the second quarter of 1396. The 96 sample of traditional ice cream samples were randomly collected to examined the desired bacteria. 15 samples (15/63%) contaminated with coliforms, 10 samples (10/42%) contaminated with ecoli, 4 samples (4/17%) were contaminated with Staphylococcus aureus over the national standard of Iran, and there was no contamination of salmonella. A total of 41/66% of specimens were non-consumable according to national standards. Microbial contamination of traditional ice cream was high therefore, required to prevent the poisoning of traditional ice cream using pasteurized milk, workers \\\\\\\\\\\\\\\' training in production centers and sold of ice cream, sanitary supervision and control of production centers.

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