Abstract This article analyzes the technology, the components of modern types of frosts, presents the technology according to the new type of frosts in the role of roles. The analysis of the glycemic index of the components of roll ice-cream mixtures allows us to state that the selection of recipe components, the use of computer calculations allows us to obtain products that meet the demands of health nutrition. This type of ice cream does not contain preservatives, thickeners, has a reduced calorie content, and a minimum content of sugars and fats. The use of fresh berries, citrus fruits, and nuts allows you to lower the glycemic index from 62 to 40, increase the content of vitamins, vegetable proteins, and useful fatty acids, make the product natural, nutritious, and health-oriented for any age and wishes.