Ice creams having a creamy texture without any soybean odor like ice cream are provided by using soybean, without any use of dairy products or chemical auxiliaries, so the ice creams can be ingested by persons who cannot enjoy previous ice creams with addition of dairy products or chemical auxiliaries, due to the delicate health or milk allergy. Novel ice creams are provided, containing as the essential main components, soymilk and at least one species of potatoes. Use of at least one species of potatoes as one of the main components makes it possible to provide an ice cream product showing a smooth and creamy texture comparable to conventional ice creams and having no soybean odor.

milk hypersensitivity/kentang

Creamy ice cream products containing soy-milk and potato as the main components and process for producing the same

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