The aim of this paper is finalisation and quality control of ice cream Silk Milk. Finalisation of ice cream Silk Milk consisted of ageing ice cream mix, partially freezing, forming of ice cream,filling with strawberry sauce, ice cream hardening, dipping of ice cream into a mixture of cacao sauce and hazelnut pieces, and packaging of the final product. Quality control consisted of microbiological analysis of ingridients, chemical analysis of ice cream mix, monitoring of the charging process and microbiological analysis of finished product. The quality of the ice cream mix depends on the quality of ingridients and technological processes implemented and carried out before preparing microbiological control of ingridients. During the test over a period of one month, there were no significant differences in microbial quality of ingridients for the production of ice cream. Also, there were no significant differences in the microbiological composition of the ice cream mix during production. Manufactured ice cream meets the microbiological criteria indicating the efficiency of the production process and purposefulness implemented quality control during the manufacturing process