Manufacturing method of frozen dessert and frozen dessert wherein the sauce of the frozen dessert includes vegetable oils with a solid fat content (SFC) of 50% or more

The present invention provides a manufacturing method of a frozen dessert, which can reduce permeation of a base material of the frozen dessert into a sauce portion of the frozen dessert. The present invention provides a manufacturing method of a frozen dessert, which is applied to manufacture a frozen dessert that is made up of a frozen dessert base material and a frozen dessert sauce, and at least includes a sauce stacking step, which stacks the frozen desert sauce having the following characteristics (1) and (2) onto the frozen dessert base material, and a freezing step, which freezes the frozen dessert base material that includes the frozen dessert sauce stacked thereon. Characteristic (1) refers to including 2% by mass or more vegetable oils with a solid fat content (SFC) of 50% or more at 5 degrees of Celsius. Characteristic (2) refers to having a viscosity above 500 at 5 degrees of Celsius.