A method for manufacturing of ice cream on a stick, comprising preparing a mixture comprising sugar from 10% to 12% by weight, glucose 45 syrup from 4% to 7% by weight, liquid coconut fat from 8.0% to 11 % by weight, powdered whey from 2.5% to 6% by weight, protein concentrate from 0% to 3% by weight, skimmed milk powder from 2% to 7% by weight, colorants and flavourings from 0.05% to 0.5 by weight, stabiliser from 0.5% to 0.7% by weight and water complementing to 100% by weight, wherein the mixture is submitted to consecutive processes of homogenisation, pasteurisation, cooling, maturing with mixing and preliminary freezing with aeration, after which the mass is put into a mould and sticks are pushed into it, then the material is cooled in a cooling system using a cooling agent, in which the mould is submerged, wherein the frozen ice creams are removed from the moulds using a grab and transported by a conveyor belt to a packing station where they are wrapped into individual and collective packaging. The stabiliser used for the mixture is a mixture of mono- and diglycerides esterified with lactic acid constituting from 55% to 65% by weight of the stabiliser； mono- and diglycerides from 15% to 25% by weight, xanthan gum from 10% to 20% by weight, guar gum from 10% to 20% by weight, antioxidants in the amount of up to 100 mg/kg and anti-radicals in the amount of up to 100 mg/kg, and wherein the mixture is aerified to 190%-210% of the volume of the mixture before aeration and wherein the cooling agent is cooled to the temperature between -49°C to -51 °C in a heat exchanger powered by carbon dioxide (CO 2 ) having a temperature between -52°C and -56°C, and wherein the ice cream is freezed to obtain a temperature below -18°C within the total volume of the ice cream.
