This invention relates to a coated frozen confection product comprising an aerated fat continuous coating with an overrun of 20 to 200% characterised in that the coating comprises from 0.05 to 5% preferably from 1 to 5% by weight of at least one sucrose ester with an HLB value of between 1 and 9 wherein the coating has an average thickness of from 0.5 to 2.8 mm.