A process of producing ice cream product from Tinawon rice (Oryza sativa var. tropical japonica) and Soybeans (Glycine max) comprising the steps of: measuring 100 grams soybeans and 100 grams tinawon rice roasting the said tinawon rice and soybeans separately until light brown in color grinding the roasted tinawon rice and soybeans separately to powder form measuring other ingredients such as 120 ml soya milk, 240 grams all-purpose cream, 60 grams white sugar, 1 teaspoon sesame seed and 1 teaspoon vanilla extract in separate containers measuring 60 grams each of the powdered tinawon rice and soybean mixing the tinawon rice, soybean and other measured ingredients blending the said mixture in a food blenderizer pouring the blended mixture from food blenderizer into mixing bowl filling ice cream cup with the blended mixture and covering and freezing the said filled ice cream cups in a freezer at -35oC to -45oC for 20 hours.
