Pulsed Electric Field (PEF) with appropriately selected parameters was used to enrich the probiotic L. rhamnosus B 442 strain with calcium ions. Next, six types of ice-cream mixes were prepared and supplemented with 200 μg of calcium ions. Enrichment of 3 variants of mixes: unfermented, lyophilised and fermented, consisted in the addition of bacteria exposed to PEF to increase calcium bioaccumulation. Calcium levels were measured in bacterial cells and ice cream. After 24 h from the production of ice cream their chemical composition, pH, melting rates, and texture were determined. The colour parameters and the total number of microorganisms were analysed as well. The highest accumulation of Ca2+ ions in cells was achieved when the pulsed electric field was applied at the field strength of 3.0 kV/cm and at calcium concentration of 200 μg/mL of medium. The significant differences in all physicochemical parameters that were dependent on the ice cream production process were observed. The use of the PEF-modified L. rhamnosus B 442 bacteria for milk fermentation caused that obtained ice cream had the highest content of dry matter, fat, protein, and carbohydrates, as well as the lowest melting rates. There were no differences in the colour parameters a* and ΔH. Ice cream enriched with calcium ions with the use of PEF did not differ significantly in terms of bacterial survival rates.