The present invention relates to a method for manufacturing fruit ice cream which contains a soft persimmon and a yellow pumpkin, and more specifically, to a fruit ice cream manufacturing method which comprises: a raw materials mixing step of mixing a soft persimmon with a yellow pumpkin a subsidiary materials mixing step of mixing white rice, milk, and acacia honey with the mixture which is made in the raw material mixing step a stirring step of stirring the mixture which is made 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 fruit ice cream which is manufactured through the processes not only has rich nutrient components by containing a soft persimmon and is efficient in the improvement of immunity level and the recovery of fatigue by containing a yellow pumpkin but also is not easily soluble at room temperature by including lots of fiber and is beneficial to a human body by being comprised of natural ingredients.COPYRIGHT KIPO 2014본 발명은 감홍시와 단호박이 함유된 과실 아이스크림의 제조방법에 관한 것으로, 더욱 상세하게는 감홍시와 단호박을 혼합하는 원료혼합단계, 상기 원료혼합단계를 통해 제조된 혼합물에 흰쌀밥, 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 과실 아이스크림은 감홍시가 함유되어 영양성분이 풍부하며, 단호박이 함유되어 면역력 개선 및 피로회복에 효과적일 뿐만 아니라, 섬유질이 풍부하여 상온에서도 잘 녹아내리지 않고, 천연의 재료로만 이루어져 인체에 유익한 효과를 나타낸다.
