To provide a method for freezing aloe mesophyll to produce a frozen dessert enabling easy processing and adjustment of taste and palatability and having a healthy image and deliciousness at a low production cost.

The frozen aloe mesophyll is produced by cutting a solid aloe mesophyll to a proper size, immersing the cut aloe in a syrup optionally added with a food additive, etc., to effect the impregnation of sugar and other components into the mesophyll, draining the syrup and freezing the product.