FIELD: food industry, particularly, production of ice cream. SUBSTANCE: method involves plunging of center surface in coating solution. Before plunging, center surface is brought to temperature lower at least minus 15 C, while coating solution has temperature from 0 to 20 C at plunging of center in it. Fat content in it is from 10 to 18%, and center surface is plunged in coating solution for time enough for formation some quantity of solution in the form of covering layer on center. After plunging, repeated cooling of ice cream is conducted up to temperature of surface lower minus 15 C for hardening of coating layer prepared on frozen center of ice cream. Another method of preparing two-component ice cream differs from the first one that, before plunging, center surface is brought to temperature lower at least minus 40 C. Formation of coating layer is so conducted that coating layer of prepared ice cream has at least temperature of storage life or lower after plunging. Whipping of coating layer may be not more 10 vol.% or 30 vol.% from volume of coating solution. Coating layer may be unwhipped. Fat of coating layer may be milk or vegetable fat or their mixture. Vegetable fat may be coconut oil, or cacao butter or their mixture. For cooling, center may be plunged into cryogenic liquid which may be liquid nitrogen or carbonic acid for 7-35 s. Ice cream, prepared according to said invention, has smooth cream-like envelope. EFFECT: improved structure, increased quality and organoleptical index; broadened assortment of ice cream. 20 cl, 4 ex
