The aim of the present study was to investigate microbial quality and chemical composition of sold ice cream in retail markets of different parts of Kermanshah city, west of Iran. A total 120 samples of traditional ice cream collected from different local markets (north, south, east, west and centre of city). Out of total 120 samples, 93 ice cream samples (77.5%) exceeded standard value of total bacterial count, which is 5×10⁵ CFU/g. In case of total Enterobacteriacea count, 81 samples (67.5%) crossed the standard value which is 100 CFU/g. Similarly, 27 samples (22.5%) and 57 samples (47.5%) were found crossing the standard value of Staphylococcal count (100 CFU/g) and E. coil (0 CFU/g), respectively. The mean values of the main components of ice cream were 9.18±1.36% fat, 2.67±1.01% protein, 33.28±1.89 total solids (%), 0.64±0.01% ash and 9.56±2.29% sucrose. Our findings indicate that traditional ice creams produced in different parts of Kermanshah city has poor microbiological quality. It is imperative that bacteriological standards be enforced in order to prevent traditional ice cream-borne diseases.