To provide a method for manufacturing a frozen soymilk free from frozen deterioration, quality change after frozen storage and thawing.

The invention relates to the method for manufacturing frozen soymilk comprising preparation of slurry by adding water to soybeans and then crushing or adding water to crushed soybeans, and filtration of the slurry to remove bean curd refuse. The method is provided with a step insolubilizing a component of the soymilk which deteriorates by freezing, and in removing bean curd refuse from the slurry the insoluble materials in the soymilk is reduced as possible.