The invention discloses a liquid nitrogen ice cream making technology. The technology comprises the following steps: 1, kneading milk: adding ice cream to milk powder, adding dry yeast and edible baking powder, gradually adding 15-85DEG C warm water for kneading milk, and kneading while adding water until the milk powder forms milk dough; 2, fermenting the milk dough: carrying out heat insulation standing on the kneaded milk dough for 30-120min; 3, wrapping a stuffing: processing the fermented milk dough to form milk bases, wrapping the stuffing with the milk bases, and putting the obtained milk products in a food steamer; and 4, steaming: putting the food steamer in a steaming pot, steaming on strong fire for 8-20min, and taking the steamed milk products out of the food steamer, wherein the ice cream is added to the milk powder in step 1, that is, 150-200g of rice flour, 80-100g of sweet rice flour, 80-100g of fresh milk, 180-200g of clear water and a proper amount of ice cream are added to 200g of the milk powder. The technology improves the protein content of ice cream wrappers, and makes the ice cream have good mouthfeel, nutrition and fashionable profile.