PURPOSE: A producing method of soy milk yogurt ice cream containing soy milk yogurt is provided to offer functionalities of soy milk and yogurt to eaters. CONSTITUTION: A producing method of soy milk yogurt ice cream comprises a step of mixing soy milk yogurt and an ice cream mix in a weight ratio of 1-9:9-1. The soy milk yogurt is obtained by the following steps: mixing soy milk, skimmed milk powder, oligosaccharide, and purified water; homogenizing the mixture for 30 minutes-1 hour; sterilizing the mixture for 10-15 minutes at 90-95 deg C, and injecting 0.05-2% of lactobacillus into the sterilized mixture before fermenting for 1-3 days; and crushing obtained curd when the acidity of the fermented mixture is 0.85-0.95, and cooling the mixture at 1-4 deg C. The ice cream mix contains the soy milk, first saccharide, palm oil, skimmed milk powder, second saccharide, oligosaccharide, an emulsification stabilizer, refined salt, and purified water. The ice cream mix additionally contains a flavoring agent, and an acidulant.
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