FIELD: food-processing and milk industry. SUBSTANCE: frozen confectionery product has core, outer layer of fat-based food coating and preliminary coating layer of food emulsifier containing hydrophilic and hydrophobic components. Outer layer of food coating may be natural or synthetic. Confectionery product may be ice-cream. Outer layer of food coating may have vegetable fat such as dark milk or white chocolate as base or coating components. Method involves applying preliminary coating onto confectionery product core with following applying of fat-base food coating onto preliminarily applied coating. Preliminary coating layer is food emulsifier containing hydrophilic and hydrophobic components. Food emulsifier may be applied in aqueous medium at concentration of from 0.1 to 5 wt.% onto food product core by dipping, spraying or glazing. Food coating may be applied at temperature of 10-35 C within time interval of from 1 min to 6 min after applying of preliminary coating. Method allows quality of frozen product to be improved due to improved adhesion between frozen confectionery product core and fat-base food coating. EFFECT: simplified method, improved quality of frozen product and reduced production costs. 12 cl, 3 tbl, 19 ex
