PURPOSE: A producing method of a chocolate ice cream bar containing cereal is provided to offer the high palatability and the unique texture of the cereal to the ice cream bar. CONSTITUTION: A producing method of a chocolate ice cream bar containing cereal comprises the following steps: dipping an ice cream bar into chocolate having the viscosity of 2,500-3,000CPS at 35-40 deg C for firstly coating the ice cream bar; and settling the ice cream bar for 13-20 seconds, and secondly coating the ice cream bar with 8-10g of cereal having the size of 8-12 meshes on the chocolate layer. The ice cream bar is obtained by the following steps: mixing nonfat dry milk, raw milk, milk cream, saccharide, starch syrup, and an emulsifier; homogenizing and sterilizing the mixture, and transferring the mixture into an aging tank; adding a flavoring agent into the aging tank, and freezing the mixture for 2-6 hours to obtain an ice cream mix; and passing the ice cream mix through a freezer while applying 30-50% of overrun, and inserting a stick into the ice cream discharged from a discharge nozzle before cutting.본 발명은 씨리얼(cereal)을 포함하는 초콜렛 아이스바(chocolate ice bar)의 제조방법에 관한 것으로서 보다 상세하게는 아이스바의 제조방법에 있어서 아이스바의 표면을 초콜렛으로 1차 코팅한 후 상기 아이스바의 표면에 코팅된 초콜렛 위에 씨리얼을 2차 코팅하는 단계를 포함하는 것을 특징으로 하는 씨리얼을 포함하는 초콜렛 아이스바의 제조방법 및 동 방법에 의해 제조한 씨리얼을 포함하는 초콜렛 아이스바에 관한 것이다.