A process of making oyster ice cream comprising the following steps: washing and cleaning of fresh oyster with clean potable freshwater blanching of oyster for 5 minutes or until the oyster shells open removing the oyster meat from said blanched oyster blending of oyster meat using an electric blender until puree texture is attained mixing thoroughly of oyster puree with fresh milk, all purpose cream, condensed milk, diced cheese and white sugar stirring said mixture while cooling packaging in sterilized plastic containers freezing overnight of the mixture.
