Kefir is a fermented dairy drink produced by fermentation of milk by kefir grains being considered a functional food because it contains probiotics and prebiotics. Lately consumers are looking for tasty and healthy food and the ice cream industry seems to be an area with potential for the development of products with added probiotic microorganisms. In this study was developed a kefir based ice cream and a sensory analysis was performed with 80 volunteers to evaluate acceptance, preference, and purchase intent. The same tests were performed with a similar ice cream (yogurt based) commercially available, and statistical analysis was performed using the t-test (p≤0.05). In the hedonic scale test (9 points) there was significant difference for the attributes color and texture and there was no significant difference for aroma, flavor and overall impression. In the just about right scale for acidity (5 points) the developed ice cream average was significantly (p ≤ 0.05) closer to the value considered optimal than the frozen yogurt used for comparison (2.9 and 2.7, respectively). The average scores of the volunteers for purchase intention (5 point scale), were at the hedonic term "probably buy" for both samples, with no significant difference, however it is important to note that this type of product, is not fully available for purchase. The product developed has been well accepted, with sensory characteristics similar or superior to the yogurt based ice cream and has a good potential, but greater exposure is necessary to increase purchase intent.