PURPOSE: To obtain the subject ice candy excellent in mouth feeling, visual appearance and productivity by immersing an ice cream in a specified syrup containing red bean grains having a prescribed size, cooling and solidifying it in a state where the read beans are uniformly dispersed on the surface and forming a coating layer.

CONSTITUTION: In production of an ice candy by carrying out cooling and solidification and forming a coating film of red bean grain-containing syrup on the surface of an ice cream to a prescribed thickness, the size of the red bean grains is adjusted to ≥4mm and an emulsifier composed of a sugar fatty acid ester and a surface solidification promoter composed of coconut oil and a thick malt syrup are added to the syrup. The ice cream is then immersed in the red bean grain-containing syrup and the syrup is subsequently cooled and solidified in a state where the red bean grains are almost uniformly dispersed to form a coating layer. Thus the objective ice candy can be obtained.