FIELD: food industry; applicable for production of soft ice-cream. SUBSTANCE: method involves preparation of mixture containing cow fat-free milk, soya-bean milk, soya-bean oil, sugar, citric acid, stabilizer, vanillin. Mixture is mixed, heated to 35-40 C, chilled to 20-25 C and aged for 15-25 min. Soya-bean milk, soya-bean oil, citric acid are used with total content of dry substances of 21-30%. EFFECT: higher biological value, low caloricity and cost price. 1 ex
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