FIELD: food industry.
SUBSTANCE: invention relates to food industry. Method of producing the chocolate ice cream with a dry extract of spinach provides the introduction of 72 % cocoa into the resulting chocolate product and a nanostructured additive including dry spinach extract in sodium alginate, or a nanostructured dry spinach extract in sodium carboxymethylcellulose at a rate of 1.5 g of nanostructured additive per 1,000 g of finished ice cream.
EFFECT: invention makes it possible to obtain ice cream with organoleptic characteristics characteristic of this type of product, without extraneous flavors and smells, enriched with a nanostructured dry extract of spinach.
1 cl, 3 ex
