A process for producing a frozen confectionery product is provided, the process comprising: preparing a mix containing a gelling agent and having a total solids content of from 20 to 45 wt%； filling the mix into a mould and allowing the gelling agent to form a gel in the mould； freezing the gelled mix to form a product having a first form； removing the shaped product from the mould； and deforming the product whilst it is in the frozen state so that it takes up a second form.
