The present invention relates to a novel adzuki-bean ice dessert manufacturing method. Red beans are put into a caldron, water is poured until the adzuki beans are soaked, and boiling is performed. Then, the first water for saponin removal is discarded. With the water discarded, red beans 28% are put into the caldron again, water 55% is poured, sweet potato 5% and sweet pumpkin 3% prepared in advance are put in, and boiling is performed. Then, all of these are put into a high-speed grinder or a mixer and ground into the form of ultrafine particles. Then, glutinous rice powder 3%, salt 1.5%, and honey 4.5% are put in and boiling is performed. Then, the sweet red bean porridge according to embodiment A is obtained. Half of the obtained sweet red bean porridge is turned into ice cream in an ice cream machine and the other half is put into a refrigerator for a low temperature to be maintained between ice and water at the freezing point of 0 degrees Celsius. Then, approximately two-thirds of a small and beautiful dish is filled with the sweet red bean porridge turned into the ice cream. The rest one-third is filled with the sweet red bean porridge stored in the refrigerator and preserved at the freezing point of 0 degrees Celsius. Then, rice cakes prepared in advance are put on it to add to its appearance. Preferably, various fruits and cookies are put on the sweet red bean porridge to add to its appearance. In this sweet red bean cold frost novel food, the sweet red beans are mixed with the cold sweet red bean porridge and the ice cream at the freezing point as described above.COPYRIGHT KIPO 2016본 발명은 즐겨먹는 팥빙수를 새로운 제조방법으로 만드는 고안으로 자세히 설명하면 다음과 같다.붉은 팥을 솥에 넣고 팥이 물에 잠길때까지 물을 채우고 끓인다. 끓으면 첫물은 사포닌을 제거하기 위한 것으로 철저히 버린다. 물을 버린 붉은 팥 28%를 다시 솥에 넣고 물 55%를 붓고나서 미리 준비한 고구마 5%, 단호박 3%,를 넣은 다음 끓인다. 끓으면 모두를 고속 분쇄기나 믹사에 넣어 초미립자가 될때까지 몹시 분쇄한 다음 찹쌀가루 3%, 소금 1.5%, 꿀 4.5%를 넣고 다시 끓인다.끓으면 실시예 A의 단팥죽이 완성된다.완성된 단팥죽 반은 아이스크림 제조기에 넣어 아이스크림을 만들고 반은 냉장고에 넣어 빙점인 0℃에서 얼음과 물사이의 차가운 온도를 유지하게 만든 다음 예쁘
