The viability of Lactobacillus acidophilus La-5 incorporated into ice cream produced with and without hydrolysis of lactose was evaluated. Furthermore, the effects of La-5 and lactose hydrolysis on the physicochemical characteristics of the final product were analyzed. Three formulations were produced: T1 (without La-5 and lactose hydrolysis); T2 (La-5 and without lactose hydrolysis), and T3 (La-5 and lactose hydrolysis). La-5 viability, pH and titratable acidity were evaluated weekly during 28 days. The overrun was evaluated during manufacturing process. The lactose hydrolysis did not alter physicochemical properties of ice cream. Regarding La-5 populations, no significant differences were detected between T2 and T3 during storage (p>0.05). T2 and T3 presented La-5 counts of 7.71 and 7.67 log CFU/g on day 28, respectively. The La-5 strain has adapted to the ice cream matrix, and was resistant to the incorporation of air during the process, since 43.6 and 43.8% of overrun was obtained to T2 and T3, respectively. The manufacture of a probiotic ice cream with 56% of hydrolyzed lactose was possible. The hydrolysis of lactose contributed to obtaining a functional ice cream that could be consumed for individuals with intolerance to this carbohydrate, considering the variable degrees of lactase deficiency for each individual.