THE PRESENT INVENTION RELATES TO FROZEN DESSERTS WHICH CAN BE FREE OF ADDITIVES. IT ALSO PERTAINS TO A PROCESS FOR THE MANUFACTURE OF SUCH FROZEN DESSERT COMPRISING THE STEP OF FERMENTING MILK PROTEINS WITH MICRO-ORGANISMS YIELDING HETERO-EXOPOLYSACCHARIDES, AND THUS AVOIDING THE USE OF ADDITIVES SUCH AS THICKENERS AND/OR STABILISERS.