PURPOSE: To prepare ice cream, ice sherbet, etc. having plain taste, by adding microfibrillated cellulose to the raw material of ice cream, and cooling the mixture to freeze the water contained therein.

CONSTITUTION: Microfibrillated cellulose is added to the raw materials for the preparation of ice cream, i.e. water, milk, powdered milk, vegetable fat, sweetener, emulsifier, etc., and ice cream is prepared from the mixture by conventional method. The microfibrillated cellulose has high water-retainability and is prepared by beating refined cellulosic raw material in water under high pressure, thereby splitting the fiber without breaking. The amount of the microfibrillated cellulose is preferably 0.005W3wt% based on the whole mixture, and added in the form of an aqueous dispersion. Ice cream is prepared by cooling the mixture according to a definite procedure, and freezing the water contained in the mixture.