An unprecedented rate of advanced medical technology, physical activity promotion, nutraceutical and functional food like probiotics, prebioticsare increasingly to promote and maintain good health, feasibility of synbiotic ice creams (SIC), manufactured to include germinated brown rice (KDML105) flour, as prebiotic sources, and Lactobacillus acidophilus LA-5 probiotic culture was experimented. Physicochemical and sensory attributes of SIC. Using probiotic survivability over 30-day storage was manufactured. Four SIC formulations that mixed of rice flour (RF) and corn flour (CF): Synb-1 (0%RF, 4.0%CF); Synb-2 (2.0%RF, 2.0%CF 2.0%); Synb-3 (3.0%RF, 1.0%CF); and Synb-4 (4.0%RF, 0%CF). The physicochemical and microbiological analyses showed suitability with standards required by legislation, and all formulations through acceptable sensory attributes. Synb-1 and Synb-2 SIC indicate that higher counts of viable probiotic microorganisms with formulations were compared. The product matrix and pH maintained the viability of the probiotic microorganisms as 106 CFU/g, the potential of the manufactured of the SIC are provided.