A process for preparing a frozen dessert having stabilized ice crystals to imitate the taste of ice cream, which process comprises: (A) providing a KEY ingredient, (B) adding a freeze inhibitor, in suitable amounts, and adequate sweetness to attain a stabilized starting freezing point of about 27° F. and melting point at about 17° F.； (C) adding a stabilizer in suitable amounts to create a microcrystalline ice particles； (D) rapidly freezing the mix until frozen solid at the temperature at which ice cream freezes； (E) masticating the frozen product to yield a soft serve dessert product for immediate consumption, said product having a contantometer rate significantly less than that of prior art desserts.
