To provide frozen dessert having soft but glutinous palate feeling like that of raw chocolate and also excellent meltability in the mouth.

This frozen dessert uses water-soluble carrageenan having at lest one property selected from the properties of (1) dissolving in water at least at ≤50°C, (2) bringing no gelatinization to the aqueous solution thereof at 1.5 wt.% under a condition at 25°C, (3) being ι- or κ-type, or a mixture of both the types and (4) containing calcium ion at ≤0.1 wt.%.