Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts

► The survival of L. delbrueckii UFV H2b20 was not affected in ice cream after processing. ► The probiotic in three ice cream formulation survived when exposed to acid stress and bile salts. ► Ice cream production does not cause lethal damage to probiotic cells.