Abstract: To replace part of the milk with soybean milk fermented by kefir,yogurt soybean milk ice cream was developed.Selecting the cooking time of the soybean milk,the proportion of soybean powder and milk powder,the amount of sugar,the amount of the composite emulsion stabilizer,aging time and freezing stalls as a single factor to make gradient experiments,using the L9( 33) to determine fermentation time,inoculum and fermentation temperature,the optimum process parameters of the ice cream were determined. Taking soaked soybeans,according to the ratio of 1 ∶ 11 with water,then grinded,filtered,boiled for 5 min at 100 ℃,added 8% soybean powder,5% milk powder,16% sugar and 0.65% compound emulsion stabilizer by the weight of soybean milk,and after homogenization,added 0.2% kefir fermentation agent by the weight of homogenized material at 38 ℃,fermented for 8 h at 38 ℃,aged for 4 h at 4 ℃ and then the material was poured into ice cream machine with the third freezing stalls,yogurt soybean milk ice cream fermented by kefir was prepared.