The present invention relates to a novel manufacturing method of adzuki bean ice dessert (shaved ice with adzuki beans). According to the present invention, red adzuki beans are put into a caldron, the caldron is filled with water until the adzuki beans are fully dipped, and the adzuki beans are boiled. Then, first water after boiling is completely removed, 28% of the red adzuki beans are put back into the caldron, 55% of the caldron is filled with water, and the adzuki beans are boiled after adding 5% of sweet potato and 5% of sweet pumpkin. The entire result of the boiling is subjected to rapid grinding or grinding to the point of becoming close to ultrafine particles in a mixer., and boiling is performed again after adding 3% of glutinous rice powder, 1.5% of salt, and 4.5% of honey. Then, the fire is turned off and cooling is performed, so that sweet red-bean porridge of embodiment A is obtained. Half of the obtained sweet red-bean porridge is turned into ice cream in an ice cream maker, and the rest is stored at 0°C, the freezing point, in a refrigerator. In the case of serving on a table, approximately two-thirds of a container such as a rice bowl is filled with the adzuki bean ice cream made by the ice cream maker, and the rest, that is one-third, is filled with the sweet red-bean porridge stored at the freezing point. According to the present invention, dozens of types of adzuki-bean ice cream (adzuki-bean ice dessert) suiting various tastes can be manufactured and supplied by the sweet red-bean porridge stored at the freezing point being poured onto the same amount of dozens of ice cream products available in the market (milk ice cream, strawberry ice cream, kiwi ice cream, blueberry ice cream, and so on).COPYRIGHT KIPO 2017본 발명은 팥빙수를 새로운 제조방법으로 고안한 것으로 붉은 팥을 솥에 넣고 팥이 물에 푹 잠길때까지 물을 붖고 (채우고) 끓인다.끓으면 첫물은 철저히 버리고 물을 버린 붉은 팥 28%를 다시 솥에 넣고 물 55%를 채우고 나서 고구마 5%, 단호박 5%를 넣은 다음 끓인다.끓으면 모두를 고속 분쇄기나 믹사에 넣어 초미립자에 가깝도록 분쇄한 다음 찹쌀가루 3% 소금 1.5%, 꿀 4.5%를 넣고 다시 끓인다.끓으면 불
