Abstract: A frozen confection made from masticating frozen foodstuffs and such having no air entrapment (overrun); a homogeneous consistency; an increase in total sugar content as compared to the feed material; and a superior mouth feel. This frozen confection possesses an appearance and a mouth feel similar to soft-serve ice-cream without the use of air, dairy, fillers, creaming agents, preservatives, or additives of any sort. Upon processing, the frozen convection made from frozen fruit, vegetables, or foodstuffs shows a gain in natural sugars. Resulting flow characteristics and viscosities are apparently unaffected by the choice of feed materials. This frozen convection is easy to prepare, may be made from countless raw materials, is easy to digest, shows no negative thaw characteristics, and provides high, easily digestible, naturally sweet nutrition with no additives.

Abstract: A device for masticating frozen foodstuffs such device having a housing; a motor installed inside the housing; and an inlet portion for introducing foodstuffs therein connected to a masticating chamber. A plunging device is attached such that a piston is inserted into the inlet hopper to move the frozen foodstuffs into the masticating chamber. A masticating element is contained within the masticating chamber and is connected to the motor. This masticating element is formed with a threaded masticating portion with a plurality of cutting grooves having ninety degree angles of attack for masticating the frozen foodstuffs into the desired creamy texture. The masticating element also has a transferring portion with a plurality of moving shoots to move the masticated product out of the machine. The frozen fruits, vegetables, or other foodstuffs are easily loaded, masticated, and cleanly removed from the apparatus.