A semi-processed product for the preparation of deep-frozen desserts having creaminess and softness characteristics at temperatures below zero is disclosed, preferably in the range between -15° C. and -25° C., comprising: monosaccharides in a percentage range between 60% and 80%; sweeteners in a percentage range between 5% and 15%; milk proteins in a percentage range between 5% and 10%; vegetable fibres in a percentage range between 0.5% and 5%. The percentage values are based on the total weight of the semi-processed product.
