A method for producing of ice cream roll-ups, in which a mixture is obtained from sugar, powdered milk, glucose syrup, liquid coconut fat, powdered whey, stabiliser and water, in order to create roll-up layers, which are consecutively subject to homogenisation, pasteurisation, cooling, maturing and initial freezing with aeration followed by an initially frozen mixture being formed into a final product that is hardened and placed in a cooling chamber. The ice cream roll-up is hardened in a first hardening tunnel in an atmosphere having a temperature from - 55°C to -65°C in order to achieve a temperature not higher than -18°C in an outer layer constituting at least 25% of ice cream volume, and subsequently the ice cream roll-up is hardened in a second hardening tunnel in an atmosphere having a temperature from -40°C to -42°C in order to achieve temperature not higher than - 18°C in the total volume of the ice cream roll-up.
