Turmeric is increasingly being added to various food products due to its potential therapeutic properties. However, curcumin, the active ingredient in turmeric, is very difficult to absorb into the bloodstream. Since it has been proven that piperine from pepper increases the bioavailability of curcumin, their combination will be applied. The aim of this study was to examine the sensory profile and evaluate the acceptability of ice cream with the addition of turmeric, as well as turmeric and pepper in different concentrations. In preliminary trials, a sensory panel has selected the three most acceptable turmeric ratios, as well as the pepper ratio. The participants were recruited at the Faculty of Food Technology in Osijek, and they evaluated six samples with the addition of turmeric (three without pepper and three with pepper), along with a control standard dairy ice cream. The acceptability of sensory properties (taste, mouthfeel, appearance, texture, and smell) and overall acceptability of the samples was assessed using a hedonic scale. The intensity of selected sensory properties (colour, hardness, melting, overall taste, sweetness, aftertaste, bitterness, and smell) were examined using the JAR (Just-about-Right) scale, and for product characterization, the CATA (Check-all-that-apply) test with 28 sensory terms (8 for texture, 16 for taste and smell, and 4 for mouthfeel) will be applied. It was concluded that the addition of turmeric changes the sensory properties of ice cream, and that black pepper in optimal concentrations can be integrated into ice cream recipes without negative impact on the sensory properties of ice cream. Therefore, it is acceptable to use turmeric and pepper in the production of functional ice cream.