A process is described for producing an ice-cream base, either an ice-cream or fruit sorbet or a cream ice-cream, comprising the steps of: preparing a mixture comprising at least one main ingredient in an amount included between 40% and 85% and complementary ingredients in an amount completing 100%, such complementary ingredients comprising at least one amount of sugar or of one or more sugar syrups； subjecting such mixture to a flash-pasteurization process to obtain a flash-pasteurized ice-cream base. An ice-cream base produced through such process is further described.
