In the present invention, by adding agar, which is a natural stabilizer, to the raw material for ice cream, smooth texture is further improved when stirring for the production of ice cream, and ice-making phenomenon and separation phenomenon are prevented from occurring, It prevents the increase of blood pressure and prevents the constipation by preventing intestinal fat absorption by the dietary fiber and the rectal action, and can prevent colon cancer by suppressing the multiplication of intestinal malignant germs and absorption of harmful substances A new agar-based ice cream and its manufacturing method are disclosed. In the present invention, 200 g of sugar is placed in a container, and the mixture is heated to 132 ° C., dried and dried at high temperature, and then pulverized agar powder is added in a proportion of 16 to 24 g. Then, the mixture is mixed evenly, A first step of preparing an agar solution； 250 to 260 g of sugar and 160 to 260 g of egg white are mixed in a separate container and mixed uniformly； A third step of adding 1,000 ml of milk to the mixture of sugar and egg whites and heating the mixture to 35 캜 while stirring well； A fourth step of adding a whipping cream to a mixture of sugar and egg heated at 35 ° C in a state where milk is added through the third step at a ratio of 1,000 ml and heating the mixture to 45 ° C while stirring well； A fifth step of adding 260 to 280 g of powdered milk and 10 to 14 g of flour syrup to the mixture which has reached 45 캜 through the fourth step and heating the resulting mixture to 55 캜 while stirring well； Adding the agar solution prepared in the first step to the mixture which has reached 55 캜 through the fifth step, and sterilizing the mixture at 85 캜 for 12 to 15 seconds or at 135 캜 for 2 seconds； A seventh step of aging the mixture which has been sterilized by the sixth step at a refrigeration temperature of 3 to 6 캜 for 12 to 24 hours； And an eighth step of preparing the aged mixture in the form of a so
