FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave filed till dry substances content is no less than 85% and glazing with chocolate glaze, mixing of chicken eggs, dry defatted milk, sugar sand, cocoa powder, gelatine and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product. Produced ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of raw materials introduced into the ice cream composition. Vegetal raw materials are represented by apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, ch
