The present invention relates to a method for producing red bean warm cream and red bean cold cream. To solve a problem in which the original chewing texture of red beans is not maintained because various additives are added in red beans which are ingredients. According to a red bean warm cream example, 30 wt% of red beans are pre-added in a heater (caldron), and water is poured until the red beans are dipped in water. Then, the red beans are heated. First water after heating is removed, and 55 wt% of water is added in 30 wt% of red beans, and re-heating is performed. After the re-heating, the red beans are added and pulverized in a strong pulverizing device or a mixer with water, and 6 wt% of glutinous rice power, 3 wt% of small dumplings, 1.5 wt% of salt, and 4.5 wt% of yellow sugar are added. The mixture is consumed after being heated until the small dumplings float. According to a red bean cold cream example, 28 wt% of red beans are pre-added in a heater (caldron), and water is poured until the red beans are dipped in water. Then, the red beans are heated. First water after heating is removed, and 5 wt% of sweet potato, 3 wt% of sweet pumpkins, and 55 wt% of water are added and heated. After the heating, 3 wt% of glutinous rice powder, 1.5 wt% of salt, and 4.5wt% of honey are re-heated to produce a mixture. An half (1/2) of the mixture is added in an ice cream producer, and ice cream is produced and stored in a refrigerator. The other half (1/2) of the mixture is added in a refrigerator and stored between ice and water at 0°C which is the freezing point to be maintained at a cold temperature. Then, 2/3 of the stored ice cream is filled in a dish, and the remaining 1/3 is added in a refrigerator to be consumed after filling the mixture stored between ice and water at 0°C which is the freezing point.COPYRIGHT KIPO 2016본 발명은 재료가 되는 붉은 팥에 여러 가지 첨가물을 첨가하였기에 팥의 고유의 식감을 살리지 못하는 문제점을 해결하기 위하여, 팥 온(溫) 크림 실시 예에서는 붉은 팥 30중량 %를 미리 가열기(솥)에 넣어 물에 잠길 만큼 물은 넣은 다음 가열하며, 가열
