Abstract: The invention describes the manufacture of a frozen dessert, akin to sorbet, but having the organoleptic properties of ice cream from cooled milk whey. The milk whey could contain desired amount of fat, ranging from little to no fat, depending upon the quality and caloric value of the end product desired. Suitable sweetening agents and binders are added to the whey, which is subjected to a process of simultaneous agitation, aeration and freezing, resulting in a frozen dessert with an over run.

Abstract: The invention describes a cost effective method of manufacturing frozen dessert, akin to sorbet, but having the organoleptic properties of ice cream from cooled liquid milk whey, from which the undissolved fat and most of the dissolved fat has been removed by suitable heat treatment, and to which suitable sweetening agent and binder have been added before it is subjected to a continuous process of agitation, aeration and freezing to obtain a frozen dessert with an over run.