Ice cream with addition of Lactobacillus rhamnosus B 442 enriched with zinc ions and treated with pulsed electric field (PEF) was produced and stored in a freezer for 90 days. Physicochemical and microbiological analyses were carried out after 1, 30, 60, and 90 days of storage. Storage of the ice cream for 90 days had a significant impact on their microbiological change. A decrease in the viability of microorganisms was noted in ice cream that was previously subjected to the fermentation process. The largest decline in the total number of microorganisms (4.07•107 CFU/mL) did not result in loss of the probiotic properties of the product. The pH of the products ranged from 5.97 to 6.41 and underwent significant changes in some ice cream samples only after 90 days of storage. The first dripping time and the total melting time of the ice cream increased proportionally to the increasing storage time. The freeze storage was found to exert a significant effect on product hardness. In addition, the fermented ice cream was characterised by lower hardness.