1. Mix 600CC of boiled water and 400CC of cold boiled water at room temperature, and mix the water (about 75-80℃). 2. Stir in a sand shaker, then pour in 1 taro ice powder (250g) and stir well. 3. Add 100CC Nestle whipped cream or 10 granny oil ball, and then start the sand mixer to stir evenly. 4. If you want to be more delicious, you can add 100CC puree. Then stir well. 5. Pour the continuous ice powder stirred in the smoothie machine into a clean plastic mould barrel, stir it with a stirring handle when the temperature reaches room temperature, and finally put it into a freezer at-18℃ for freezing 18 hours (be sure to use a freezer with plastic doors with good sealing performance).

The advantages of taro ice are: 1. It tastes dense, melts in the mouth and tastes sweet. 2. The colors are diverse and beautiful, and now there are many kinds. 3. It is a product recognized by both industry personnel and customers. 4. It is suitable for relieving summer heat and is a good leisure product. 5. Low cost, fast production speed and other advantages.

Note: If the ice-making temperature is not low enough and the speed is not fast enough, it will take a long time and the output will not come out. Most importantly, if the ice-making temperature is too slow, it is easy to produce ice slag. Because it is easy to produce ice crystals at MINUS 1 to 5 degrees, it is necessary to pass through this point quickly to get uniform ice.