The first invention concerns an ice confection composition having a reduced sugar content of not exceeding 15 wt.-% based on the total composition which comprises a mixture of sugars containing fructose and at least 2.5 wt.-% of sucrose on the total composition wherein the amount of fructose is up to 80 % of the total sugars, less than 8 wt.-% of non-fat milk solids and less than 7 wt.-% of medium to high glycemic index oligosaccharides and polysaccharides. The second invention relates to an ice confection composition having a reduced sugar content of not exceeding 15 wt.-% based on the total composition which comprises a mixture of sugars containing fructose and at least 2.5 wt.-% of sucrose on the total composition wherein the amount of fructose is up to 70 % of the added sugars, more than 8 wt.-% of non-fat milk solids and less than 7 wt.-% of medium to high glycemic index oligosaccharides and polysaccharides.
