The present invention relates to a method for manufacturing soft persimmon ice cream, and more specifically, to a soft persimmon ice cream manufacturing method which comprises: a raw materials mixing step of mixing a soft persimmon with the crust of overcooked rice a subsidiary materials mixing step of mixing milk and acacia honey with the mixture which is manufactured in the raw materials mixing step a stirring step of stirring the mixture which is manufactured in the subsidiary materials mixing step using a blender and a cooling step of cooling the mixture which is stirred in the stirring step. The ice cream which is manufactured through the processes not only has nutritive components by including a soft persimmon and has excellent taste and texture by containing the soft persimmon but also is beneficial to human body by being composed of natural ingredients and is not easily soluble at room temperature due to rich fibers.COPYRIGHT KIPO 2014본 발명은 감홍시 아이스크림의 제조방법에 관한 것으로, 더욱 상세하게는 감홍시와 누룽지 분말을 혼합하는 원료혼합단계, 상기 원료혼합단계를 통해 제조된 혼합물에 우유 및 아카시아 꿀을 혼합하는 부재료혼합단계, 상기 부재료혼합단계를 통해 제조된 혼합물을 믹서기로 교반하는 교반단계 및 상기 교반단계를 통해 교반된 혼합물을 냉각하는 냉각단계로 이루어진다.상기의 과정을 통해 제조되는 아이스크림은 감홍시가 함유되어 영양성분이 풍부하며, 누룽지가 혼합되어 맛과 식감이 우수할 뿐만 아니라, 천연의 재료로만 이루어져 인체에 유익하며, 섬유질이 풍부하여 상온에서도 잘 녹아내리지 않는 효과를 나타낸다.
