Process for the preparation of an aerated confectionery confectionery, frozen, with or without fat, and comprising sweeteners, non-fatty dairy solids, emulsifier and stabilizer, which comprises percentages, by weight, consisting of 0 to 12% of fat, 4 to 10%, non-fatty milk solids, 10 to 25%, sweeteners, 0 to 0.5% stabilizers, 0.1 to 0.25% of propylene glycol monoester of fatty acid, as a primary emulsifier, and has a degree of assembly or volume increase, from 30 to 150%, comprising the following steps: a. dispersion, heating and homogenization of the ingredients that enter the composition of a frozen confectionery confection, at a temperature, at a pressure and for a period of time, that are sufficient to hydrate and pasteurize the mixture, b. cooled the mixture, at a temperature between 2 and 8 ° C, c. optionally, the aging of the mixture, at a temperature between 2 and 6 ° C, with or without stirring, for a time ranging from 4 to 24 hours, d. freeze at a temperature between -4 ° C and -10 ° C, providing a degree of mounting or volume increase of a percentage ranging from 30 to 150%, e. additionally freeze the aerated mixture, by extrusion, at a temperature below -11 ° C, in a helical spindle extruder, and f. hardening of the mixture, by freezing at very low temperatures, at a temperature between -20 ° C and -40 ° C.Procedimiento para la preparación de una confección de confitería aireada, congelada, con grasa o sin ella, y que comprende edulcorantes, sólidos lácteos no grasos, emulsionante y estabilizante, la cual comprende unos porcentajes, en peso, consistentes en un 0 a un 12% de grasa, de un 4 a 10%, de sólidos lácteos no grasos, de un 10 a un 25%, de edulcorantes, de un 0 a un 0,5% de estabilizantes, de un 0,1 a un 0,25% de monoéster de propilenglicol de ácido graso, como emulsionante primario, y tiene un grado de montado o aumento de volumen, del 30 al 150%, que comprende las siguientes etapas: a. dispersión, calentamiento y homogeneización de los ingredien
