Abstract: Described are cook-stable ice cream fillings that are suitable for use in filled pastry products of the type that are pre-cooked, packaged, and frozen. In many embodiments, the cook-stable ice cream fillings of the invention display a texture, consistency, and mouth-feel that is similar to ice cream. In contrast to ice cream, however, the cook-stable ice cream fillings of the invention are more tolerant of heat exposure conditions that are typical when the filled pastry is pre-cooked by the manufacturer. For example, in many embodiments, the cook-stable ice cream fillings do not melt-out or otherwise degrade during the pre-cooking operation. In addition, the cook-stable ice cream fillings of the invention remain substantially frozen when a frozen pastry product containing a cook-stable ice cream filling of the invention is heated in a toaster or microwave oven under typical heating conditions.