Provided is a method for producing ice creams which have high storage stability and excellent taste and can be easily scooped with a spoon. The method for producing ice creams comprises a desalting step, a step of adding an enzyme, a step of degrading lactose, and a cooling step. In the desalting step, a starting material, which contains 5-50 wt% inclusive of non-fat milk solids, is desalted. In the subsequent step of adding an enzyme, an enzyme capable of degrading lactose is added to the desalted material. In the step of degrading lactose, lactose contained in the material is degraded by the enzyme. In the final cooling step, the material having been treated in the lactose-degrading step is cooled. Thus, ice creams can be produced.
