A method for freeze drying confectionary is provided, whereby a confectionary is provided that can be stored for long periods of time without deformation. Further, a confectionery is provided using cream comprising 28 to 33 parts by weight of cream having a milk fat content of 42% to 48%, 28 to 33 parts by weight of cream having a milk fat content of 32% to 38%, 28 to 33 parts by weight of vegetable-based cream, and 5 to 10 parts by weight of sugar. The confectionery is freeze dried by: freezing the confectionery; subsequently setting the drying pressure to 0.60 to 0.65 Torr; performing primary sublimation by drying at a temperature of 25.degree. C. to 40.degree. C., for 3 to 4 hours; subsequently performing secondary sublimation by drying at a temperature of 60.degree. C. to 70.degree. C. for 18 to 20 hours; and further performing tertiary sublimation by drying at a temperature of 35.degree. C. to 45.degree. C. for 1.5 to 4.5 hours.