Bifidobacterium bifidum VTCC AS 1.1886 were independently encapsulated in calcium alginate beads not containing (C) or containing glycerol 5 percent (CG), skim milk 2 percent (CS), and calcium alginate with xanthan gum 0.15 percent coating (CX) by the emusion method. These micro particles were incorporated into ice cream. Ice cream with free B. bifidum was used as a control. These samples were investigated the viability of B. bifidumduring storage at -18°C and tested for its survival in simulated gastric fluid (SGF) and intestinal fluid (SIF) after 120 days of storage. The results indicate that, the cell number of ice cream containing microparticles weresignificantly higher (p 0.05) than free cell of B. bifidum during the same period of storage at same temperature. None of the free cells survived after 90 min incubation in simulated gastric fluid. Meanwhile, the viable cell numbers in ice cream containing encapsulated bead were 2.82, 3.06, 3.62, 4.97 (log CFU/g) respectively for C, CG, CS and CX samples at the same time. The CX sample showed the best survival. Results also indicated that, after 120 days storage, the count of B. bifidum in ice cream containing CX microparticles reduced by 0.51 (log CFU/g) and remaing 2.41 (log CFU/g) after 5 h incubated in SGF and SIF.