An experiment measuring the coagulation of soybean milk was carried out using protease from Bacillus licheniformis B- 6-4J. To coagulate soybean milk (10% total solids), it was found that an addition of more than 1% (w/V) of dry enzyme was needed. Excess additions of enzyme did not yield any significant changes in gel strength. Where high amounts of Glucono-δ-lactone( GDL) were present, progressively larger enzyme quantities resulted in progressively softer gels. In samples with GDL concentrations of 0.1% or less, the enzyme addition resulted in a hard gel. Ice cream produced from soybean milk and soy-milk curds was also evaluated. Compared to non-treated soy milk, an ice mix containing soy-milk curds showed high viscosity and was found to be suited to ice cream production. By examining the effects of milk homogenization and the addition of fat to soy-milk curds, it was possible to produce soy-milk ice cream with a slight soybean flavor and good texture.