Introduction: Ice cream is a food consumed by all age groups and social classes, offered in various flavors and distinct combinations. Objective: to produce an ice cream from Beauregard biofortified sweet potato and to evaluate the physical and chemical physical characteristics. Methodology: The following ingredients were used: water, xanthan gum, green banana biomass, demerara sugar, powdered milk, fresh coconut, coconut milk, yogurt, Beauregard biofortified sweet potato. Three formulations were produced, being F1 (Standard, no sweet potato), F2 (With conventional sweet potato) and F3 (with sweet potato Beauregard). The ingredients were weighed and homogenized in the blender, then the ice cream samples were stored in freezing (-4 ° C). Physicochemical, microbiological and sensorial analyzes of the samples were performed. Results: 100g of each sample, F1: carbohydrate 63g, protein 3.3g, lipid 12g, iron 0.93mg, humidity 65%, betacarotene 5.7mcg, fiber1,9g, F2: carbohydrate 55,1g, protein 3, 78g, lipid 6.9g, iron 0.9mg, moisture 65.48%, betacarotene 20.9mcg, fiber 3.1g, F3: carbohydrate 57.6g, protein 4.16g, lipid 8.01g, iron 0.12mg, 63.4 g humidity, 53.6 mcg betacarotene, 2.2 g fiber. Microbiological analysis: the results were the same for the samples, Total Coliforms (NMP / g) <3.0, Thermotolerant Coliforms (NMP / g) <3.0, Staphylococcus aureus (UFC / g) <102, Salmonella (/ absence. A total of 138 untrained judges participated in the sensory analysis, and the acceptability was similar for all formulations in terms of appearance, aroma, taste, texture, all with a grade of 7 or higher. Conclusion It was possible to elaborate a healthy product with a pleasant taste and with fiber value superior to the already existing products in the market, however it was verified that the beta-carotene content may have been impaired in F3 due to factors such as light, pH, aqueous solution, Interaction between nutrients, emulsifiers as well as oxidation of the product.