Spices added to food to enhance flavor, color, and aroma also have antioxidant properties. This study aimed to examine the effect of adding turmeric powder and black pepper on the antioxidant properties of dairy ice cream. Turmeric powder was added in amounts of 0.5%, 1.0%, and 2.0%, in two series: one without and one with the addition of black pepper at a concentration of 0.02 %, while dairy ice cream without spices serve as a control sample. After the ice cream production, as well as after one, two, and three months of storage (at -18 °C and – 32 °C), total polyphenol content and antioxidant activity were analyzed, using a Folin-Ciocalteu and DPPH method, respectively. In addition, the yellowness and whiteness index were also determined. The results indicated that the addition of the mentioned spices led to an increase in the yellowness index and a decrease in the whiteness index. Additionally, there was a significant increase in the total polyphenol content, as well as in antioxidant activity. Moreover, the addition of black pepper further enhanced these values. During storage over a three-month period, there was a decline in the total polyphenol content and antioxidant activity, with the changes being more pronounced in samples stored at -18 °C. Furthermore, due to pigment degradation during the storage, evaluated colour parameters were changed during the storage, while this change was less for samples stored at -32 °C. Although the total polyphenol content, and consequently the antioxidant activity of the ice cream, decreased during the three-month storage period, polyphenols are still present in the ice cream, and it retains antioxidant activity which provides a basis for the further potential use of these spices in the production of ice cream with potential functional properties.