Frozen confectionery products

A frozen confectionery product obtained by a method comprising:

• subjecting a composition having a pH between 5.8 and 6.5 and comprising at least 7 wt. % of dairy protein comprising a protein source selected from the group consisting of liquid fresh milk, milk powder, standardised milk powder, skimmed milk powder, acid casein, sodium caseinate, and combinations thereof to a heat treatment at a temperature between 120° C. and 140° C. for a time period of 5 seconds to 30 seconds to at least partially form protein aggregates comprising casein and whey protein, wherein at least 30 wt. % of the dairy protein in the composition is converted to the protein aggregates by the heat treatment of the composition;
• mixing the heat treated composition with further ingredients to form an ice confectionery mix;
• pasteurizing the ice confectionery mix;
• and
• freezing the pasteurized ice confectionery mix to form the frozen confectionery product, wherein the frozen confectionery product has an average equivalent diameter of fat globules below 10 microns, the protein aggregates comprising casein and whey protein are 0.5 wt. % to 4 wt. % of the frozen confectionery product, the casein protein is covalently bonded to the whey protein in the protein aggregates, and the frozen confectionery product has a smooth and creamy texture.