[Problem] To provide a novel ice confectionery capable of effectively utilizing the nutritional components of sake lees without impairing the flavor, and a manufacturing technique thereof. The main raw material contains lactic acid bacteria fermented sake lees, soy milk and sugars, and the ratio of the lactic acid bacteria fermented sake lees to the total weight of the lactic acid bacteria fermented sake lees, the soy milk and the sugars is 40 to 50% by weight, Ice confectionery in which the ratio of saccharides is 21 to 25% by weight and the ratio of the soymilk to the total weight is 25 to 39% by weight. [Selection] Figure 1【課題】風味を損なうことなく酒粕の栄養成分を有効活用することができる新規な氷菓とその製造技術の提供。【解決手段】主原料として乳酸菌発酵酒粕、豆乳及び糖類を含み、前記乳酸菌発酵酒粕、前記豆乳及び前記糖類の総重量に対する前記乳酸菌発酵酒粕の比率を４０～５０重量％とし、当該総重量に対する前記糖類の比率を２１～２５重量％とし、当該総重量に対する前記豆乳の比率を２５～３９重量％とした、氷菓。【選択図】図１
