FIELD: food-processing industry. SUBSTANCE: method involves freezing ice-cream mass; dosing into portions and hardening; preparing ice-cream coating by introducing pretreated poppy at temperature of ice-cream coating of 30-48 C in an amount of at least 2 wt% of ready product. Amount of coating is 14-26 wt% of ready product. Method allows organoleptical properties of ice-cream to be improved by combining specific aroma of poppy seeds and ice-cream coating, as well as of milk components. EFFECT: simplified method and improved nutritive and gustatory value of product. 2 cl
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