The present invention relates to a shelf-stable composition for the preparation of a frozen confection comprising: (i) a sweetening agent (ii) a dairy fat and (iii) one or more polysaccharide having a Dextrose Equivalent (DE) value of maximum 40 with the proviso that the composition does not comprise added emulsifiers or stabilizers. The present invention also relates to a method of preparing a frozen confection by mixing said composition with ice and an edible liquid and blend the mixture.
