The present invention relates to an aerated frozen confectionary product with an overrun between 20% to 140% by volume, comprising from 4 to 23 wt % fat； from 2 to 0.1 wt % protein, from 4 to 50 wt % of a sweetening agent and from 0 to 3 wt %, preferably from 0.1 to 3 wt % of natural stabilizer； characterised in that the product is essentially free from emulsifiers, non natural stabilizers, eggs, whey and milk sources other than cream, which is the main dairy ingredient of the product. The invention is also concerning the method for the manufacture of such a frozen confectionary product as well as the process of making such stable clean label product.
