PURPOSE: To continuously obtain the subject confectionery by uniformly coating small-volume frozen confectionery with both ice granules and syrup without needing newly providing any trimming line.

CONSTITUTION: Frozen confectionery bodies (e.g. solidified ice cream) are attached to needles 1 placed at regular intervals on a horizontally moving conveyor 2 and immersed in a liquid nitrogen tank 4 followed by the syrup liquor in a syrupping tank 5 to coat the outer periphery of the frozen confectionery with the syrup liquor; the resultant frozen confectionery is further dipped in a second liquid nitrogen tank 6 to conduct a chilling treatment followed by drawing the needles 1 off the confectionery, thus offording the aimed frozen confectionery. The syrup formulation is a strawberry syrup composed of 22.5wt.% of sugar, 0.15wt.% of carrageenan, 0.15wt.% of tara gum, 0.1wt.% of gum guaiac, and the rest of water. It is preferable that the weight ratio of the syrup liquor to the ice granules be (3:7) to (4:6).