FIELD: food industry.SUBSTANCE: method includes the stage of storing the mixture of ingredients consisting the sweet ice composition at a temperature of 35°C to 60°C for 10-40 min followed by quick freezing the mixture by means of the contactless method at a temperature of about minus 35°C to about minus 43°C till the temperature in the portion centre is not higher than minus 30°C. The ice obtained may also contain juice, sugar, stabilizer, flavour, colouring agent, citric acid and water.EFFECT: invention allows to obtain a product with organoleptically imperceptible small crystals of ice and to expand their range of products, ensuring the shelf life of the ice at a temperature not higher than minus 18 degrees up to 12 months.7 cl, 9 tbl, 9 ex
