A process of producing ice cream product from Tinawon rice (Oryza sativa var. tropical japonica) and Soybeans (Glycine max) comprising the steps of: measuring 100 grams soybeans and 100 grams tinawon rice; roasting the said tinawon rice and soybeans separately until light brown in color; grinding the roasted tinawon rice and soybeans separately to powder form; measuring other ingredients such as 120 ml soya milk, 240 grams all-purpose cream, 60 grams white sugar, 1 teaspoon sesame seed and 1 teaspoon vanilla extract in separate containers; measuring 60 grams each of the powdered tinawon rice and soybean; mixing the tinawon rice, soybean and other measured ingredients; blending the said mixture in a food blenderizer; pouring the blended mixture from food blenderizer into mixing bowl; filling ice cream cup with the blended mixture; and covering and freezing the said filled ice cream cups in a freezer at -35oC to -45oC for 20 hours.
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