To obtain a smooth and creamy frozen dessert without affecting its taste by including each specified amount of modified starch and starch- decomposed product.

This frozen dessert is obtained by including 1-5 wt.% of modified starch, hydroxypropylated crosslinked starch and/or acetylated crosslinked starch with pref. waxy starch as raw material and 3-20 wt.% of a starch- decomposed product, pref. reduced starch-decomposed product, and pref. little fat content, and by freezing when desired.