The invention concerns a method for preparing a frozen ice-cream product with a pH ≤ 6.0 and comprising at least one protein, wherein at least one cream-mix with a pH > 6.0 and comprising said at least one protein is combined with at least one acid component comprising at least one acid to form an ice-cream mixture such that at a given temperature the contact time of said at least one protein and said at least one acid component prior to freezing said ice-cream mixture with simultaneous mixing or prior to freezing said at least one cream-mix is at most such that said at least one protein does not react with said at least one acid, or does not organoleptically perceivably coagulate.Further provided is an ice-cream product with low pH and in particular, an ice cream product with low pH prepared by the method according to the invention.
