The health risks associated with ice cream consumption in Port Harcourt, Nigeria were studied. The microbiological and physico-chemical properties of ten different brands of ice cream products were analyzed. The total heterotrophic count and coliform estimations were carried out to determine the microbial load of any type. The results of the heterotrophic counts obtained were between 4 x 104 to 2.0 x 106 cfu/ml. Similarly the coliform estimations ofE.coli obtained were 2/100 ml to 240/100 ml.Staphylococcus spp. Micrococcus spp. Bacillus spp and enterobacter spp were also isolated. E.coli and Staphylococcus spp were frequently encountered in most of the ice cream products. The pH of the ice cream products ranged from 5.4 to 7.0. The public health implication of the presence or E.coli spp and enterotox in-producing strains of Staphylococcus aureus and the use of unhygienic water in producing ice cream is stressed.