The objective of this study was to investigate the antibacterial activity of propolis at different doses and combinations of the same with nisin against Listeria monocytogenes in ice cream. Experimental groups were prepared with propolis in three concentrations (400, 800, and 1,600 mg/L) and combinations of the same with 250 ppm nisin. L. monocytogenes was inhibited in the ice cream which contained 400, 800 and 1,600 mg/L of propolis at the 2nd, 3th, and 7th day of storage, respectively. L. monocytogenes was inhibited from the 2nd day of storage in all samples containing both propolis and nisin. Additionally, the effect of using propolis on the quality parameters of ice cream was determined. Some minor differences were observed in the physico-chemical, sensorial, rheological, and textural properties among groups. However, the ice cream samples which have 1,600 mg/L of propolis have the lowest sensorial acceptability scores (p < .05) and highest anti-listerial effects. Practical applications Pathogen microorganisms are easily contaminated to foods and cause foodborne diseases. Especially, Listeria monocytogenes is a major threat when inadequate hygiene practices for products such as ice cream that have high nutrient content and cold-stored. Natural antimicrobials can be effective on L. monocytogenes..The results of the present study suggest that propolis can represent an important natural alternative for eliminating the possible L. monocytogenes contamination in ice cream. L. monocytogenes at a dose of 105 CFU/g ice cream can be inhibited with propolis in 2 days. Also, propolis and nisin have a synergistic anti-listerial effect in ice cream during the storage.