It is intended to provide a coated frozen dessert which is prepared by coating a frozen dessert with a viscoelastic composition and has an improved stickiness to fingers or a packaging material in eating, in particular, a coated frozen dessert which is prepared by coating a frozen dessert with a viscoelastic composition comprising starch, a saccharide, moisture and a fat and being transparent in a frozen state, and has an improved stickiness. Namely, a coated frozen dessert prepared by coating a frozen dessert with a viscoelastic composition comprising starch, a saccharide, moisture and a fat which is prepared by coating a frozen dessert with a viscoelastic composition having a fat content of from 0.9% by weight to 4.0% by weight and being transparent in a frozen state, to thereby give a coated frozen dessert having an improved stickiness.
