The present invention relates to a method for producing a frozen snack, a cream cream, a frozen snack material, and a frozen snack； that is, the present invention provides a maintenance without changing the viscosity, texture and flavor and starting to dissolve until it is dissolved. A method for producing a frozen snack, a cream cream, a frozen snack material, and a frozen snack having a long time. The frozen dessert contains hydroxypropyl methylcellulose. Hydroxypropyl methylcellulose has a methoxy group and a hydroxypropoxy group as a substituent to improve the shape retention of the frozen snack.本發明係關於一種冷凍點心、霜淇淋、冷凍點心原料及冷凍點心的製造方法；也就是說，本發明係提供一種無改變黏性、食感和風味並且開始溶出而直到溶落為止之保持時間變長之冷凍點心、霜淇淋、冷凍點心原料及冷凍點心的製造方法。冷凍點心係含有羥丙基甲基纖維素。羥丙基甲基纖維素係具有甲氧基和羥基丙氧基，來作為取代基，提高冷凍點心之保形性。
