Kefir is a viscous product with acid taste and probiotic characteristics. This results from fermentation of milk by kefir grains, which are an association between acid lactic bacteria and yeasts in a polysaccharide and protein matrix. The ice cream is a frozen product which is good to carry probiotic bacteria, allowing better preservation of viable strains during storage, besides being a food widely consumed by population. This work aimed to develop a probiotic ice cream from kefir. The kefir was produced from the inoculation of 1 % kefir grains in cow’s milk (w/w), followed by static incubation at 25 °C (K25) and 30 °C (K30) for 24 hours. This study determined: kefir grain biomass increase (%KGBI), pH and acidity (% lactic acid). Three ice cream formulations were produced for both K25 and K30: F1, F2 e F3 (34, 51 and 68 %kefir, respectively). The viability of acid lactic bacteria (VALB) was determined as follows: one milliliter of seven consecutive dilutions was pour plated on MRS agar. The resulting colonies were counted after 72 h incubation at 35 °C in anaerobiosis. Statistical analyses were performed at 90% of confidence level probability. K30 showed the grater % KGBI (43.61±8.55%) and acidity (0.84±0.02% lactic acid) and lower pH (4.3±0.04) than K25 (23.07±0.44%; 0.77±0.04% lactic acid and 4.58±0.07, respectively). The VALB in F1, F2 and F3, respectively, were 5.5x108, 8.0x108 and 11.0x108 UFC/mL for K25 and 5.5x108, 6.3x108 and 9.9x108 UFC/mL for K30. Despite the higher %KGBI in K30 this did not result in a higher number of VALB in the ice cream. F3 presented the highest number of VALB among the formulations, however there was no difference between the formulations produced in K25 and K30. Thus, both conditions (K25 and K30) are suitable to obtain kefir for the production of probiotic ice cream.