THE PRESENT INVENTION IS AIMED TO RETAIN THE TASTE AND TEXTURE OF INFANT AND TODDLER FOOD PRODUCTS THAT HAVE BEEN FROZEN. BY EMPLOYING A SLOW-CHURNING FREEZING PROCESS, THE FROZEN INFANT AND TODDLER PRODUCTS ARE LIGHTER IN COLOR, SMOOTHER AND CREAMIER IN TEXTURE AND POSSESS A BETTER TASTE PROFILE. THE INVENTION FURTHER COMPRISES METHODS OF MAKING AND USING SUCH PRODUCTS.