Disclosed is a making method of undeformed soft-serve ice cream, which includes: a mixing step, a heating step, a cooling step, a flavoring step, a fining step and an ice making step. The making method includes: firstly, mixing and stirring rice powder and hydrogen water in a specific ratio to be a paste； placing the paste into a pot to heat and stir until a rice dough having no water is formed, and further carrying out a circle stirring to be more uniform； cooling the rice dough at room temperature and then refrigerating for at least 6 hours； adding flavored liquid and sugar water in a specific ratio into said refrigerated rice dough, uniformly stirring again, and placing in a blender to carry out a fining so as to obtain flavored rice dough granules； and finally placing in a soft-serve ice cream making machine to make the undeformed soft-serve ice cream with high viscosity.一種不變形之霜淇淋製造方法，其係包括有：一混合步驟、一加熱步驟、一冷卻步驟、一調味步驟、一細化步驟及一製冰步驟；首先，以特殊比例之米粉與氫水混合並攪拌至糊狀；接著，糊狀物放入鍋內加熱並攪拌，直到呈不具水分之米糰狀，再繞圈攪拌更均勻；後將米糰於常溫冷卻後放入冷藏至少6小時；由冷藏取出米糰後加入特殊比例之口味液體及糖水，再次均勻攪拌，並放入果汁機中細化具有味道之米糰的顆粒；最終，將其放入霜淇淋機中，即可製造出具有高黏稠性而不變形之霜淇淋。
