FIELD: milk industry. SUBSTANCE: method involves preparing dry mixture containing dry milk products, sugar sand or sugar powder, hen protein and stabilizer; reducing mixture in fruit syrup or in fruit syrup and water mixture prepared in the ratio of 1:(0.5-2.0); cooling in freezing chamber to temperature from minus 0.5 to minus 2.0 C; whipping mixture by means of mixer for 1-2 min; freezing in cooling chamber for 20-30 min; whipping obtained mixture by mixer for 1-2 min; holding it in cooling chamber for at least 40 min. EFFECT: increased efficiency and improved organoleptical properties of product. 3 tbl, 3 ex
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