The invention relates to a method of producing a frozen confection product, the method comprising the steps of: providing an ingredient mix free from added sugar or comprises below 0.2 % wt, the composition comprising 3 - 17 wt. % fat, 3 - 17 wt. % milk solids non-fat, and 1 - 10 wt. % protein comprising casein and whey, the ingredient mix having a pH of 6.1 6.4； homogenising the ingredient mix and subsequently pasteurizing the composition at a temperature of 80°- 100°C for a period of 0.5 3 min to form agglomerated protein comprising casein and whey, adding 3 25 wt. % of sugar to the ingredient mix； and freezing while optionally aerating the ingredient mix, to form a frozen confection product. The invention also relates to a product obtained with the method.
