Method for preparing an aerated frozen confectionery product comprising the steps of: a) providing an ingredient mix, which mix comprises: - 3 to 15% by weight fat; - 5 to 40% by weight carbohydrates; - up to 5% by weight of a stabilizer and emulsifier, including 0.2 to 3% by weight of stabilizer comprising locust bean gum, guar gum, carrageenan, microcrystalline cellulose, carboxymethylcellulose, pectin, gum Arabic, gellan gum, xanthan gum, modified starch, alginate, gum ghatti, gum karaya, gum konjac, agar-agar, oat or a combination thereof, and including 0.2 to 3% by weight of emulsifier comprising mono- and diglycerides of fatty acids, lactic acid esters of mono- or diglycerides (LACTEM), acetic acid esters of mono- or diglycerides (ACETEM), diacetyltartaric acid esters of mono- and diglycerides (DATEM), sucrose esters of fatty acids, polyglycerol esters of fatty acids, polyoxyethylene sorbitan fatty acid mono-esters, sodium stearoyl lactylate, calcium stearoyl lactylate, propylene glycol monostearate, lecithin, lysolecithin, phospholipoproteins or mixtures thereof; - 0.25 to 1.5 % by weight protein, whereof at least 30% by weight is caseinate; - and which mix contains fat and protein in a weight ratio of at least 5; b) pasteurizing and homogenizing the ingredient mix; c) ripening the ingredient mix of step b) for at least one hour at a temperature between 0 and 10°C; d) freezing while aerating the ingredient mix of step c) up to an overrun of 75 to 150%; e) hardening the frozen aerated ingredient mix. a) providing an ingredient mix, which mix comprises: - 3 to 15% by weight fat; - 5 to 40% by weight carbohydrates; - up to 5% by weight of a stabilizer and emulsifier, including 0.2 to 3% by weight of stabilizer comprising locust bean gum, guar gum, carrageenan, microcrystalline cellulose, carboxymethylcellulose, pectin, gum Arabic, gellan gum, xanthan gum, modified starch, alginate, gum ghatti, gum karaya, gum konjac, agar-agar, oat or a combination thereof, and including 0.2 to 3% by weight of emulsifier comprising mono- and diglycerides of fatty acids, lactic acid esters of mono- or diglycerides (LACTEM), acetic acid esters of mono- or diglycerides (ACETEM), diacetyltartaric acid esters of mono- and diglycerides (DATEM), sucrose esters of fatty acids, polyglycerol esters of fatty acids, polyoxyethylene sorbitan fatty acid mono-esters, sodium stearoyl lactylate, calcium stearoyl lactylate, propylene glycol monostearate, lecithin, lysolecithin, phospholipoproteins or mixtures thereof; - 0.25 to 1.5 % by weight protein, whereof at least 30% by weight is caseinate; - and which mix contains fat and protein in a weight ratio of at least 5; - 3 to 15% by weight fat; - 5 to 40% by weight carbohydrates; - up to 5% by weight of a stabilizer and emulsifier, including 0.2 to 3% by weight of stabilizer comprising locust bean gum, guar gum, carrageenan, microcrystalline cellulose, carboxymethylcellulose, pectin, gum Arabic, gellan gum, xanthan gum, modified starch, alginate, gum ghatti, gum karaya, gum konjac, agar-agar, oat or a combination thereof, and including 0.2 to 3% by weight of emulsifier comprising mono- and diglycerides of fatty acids, lactic acid esters of mono- or diglycerides (LACTEM), acetic acid esters of mono- or diglycerides (ACETEM), diacetyltartaric acid esters of mono- and diglycerides (DATEM), sucrose esters of fatty acids, polyglycerol esters of fatty acids, polyoxyethylene sorbitan fatty acid mono-esters, sodium stearoyl lactylate, calcium stearoyl lactylate, propylene glycol monostearate, lecithin, lysolecithin, phospholipoproteins or mixtures thereof; - 0.25 to 1.5 % by weight protein, whereof at least 30% by weight is caseinate; - and which mix contains fat and protein in a weight ratio of at least 5; b) pasteurizing and homogenizing the ingredient mix; c) ripening the ingredient mix of step b) for at least one hour at a temperature between 0 and 10°C; d) freezing while aerating the ingredient mix of step c) up to an overrun of 75 to 150%; e) hardening the frozen aerated ingredient mix.