A method of manufacturing a frozen confection comprising ingredients: (a) 40 to 85% w/w water in liquid and frozen forms; (b) 0 to 30% w/w first fat; (c) 5 to 45% w/w freezing point depressant; (d) 0.3 to 6% w/w aerating agent; wherein the aerating agent is selected from the group consisting of water-soluble sucrose esters, hydrophobins, milk proteins, and mixtures thereof.; and (e) 0.5-10% stabilising particles comprising hydrophobically surface modified silica, hydrophobically surface modified titanium dioxide, lycopodium powder and a second fat which has a solids content at 5 degrees centigrade of at least 10, preferably 40, most preferably 60% w/w, and a solid content at 30 degrees centigrade of no more that 60, preferably 40, most preferably 20% w/w and which is selected from the group consisting of butter fat, cocoa butter, coconut oil, palm oil, palm kernel oil and mixtures thereof, wherein the frozen confection has an overrun of at least 10, preferably at least 15, most preferably at least 30 % v/v when comprising aerating agent, wherein the surface of the stabilising particles is hydrophobic, the method comprising the steps of: i. Providing stabilised ice particles comprising ice partially coated with the stabilising particles of (e); ii. Providing one or more non-frozen concentrate components comprising the ingredients of (a) to (d), wherein one or more of the concentrate components is optionally aerated, wherein the temperature of the one or more concentrate components is independently no higher than 10, preferably 5 degrees centigrade; iii. Mixing the stabilised ice particles provided in step (i) with the one or more of the non-frozen concentrate components provided in step (ii); iv. Optionally hardening the mixture of step (iii) by cooling it to a temperature of - 15 to -25 degrees centigrade; thereby to form the frozen confection, wherein the particle size distribution of the ice particles are selected from the group consisting of: (a) A particle size distribution of 1-500microns; (b) A particle size distribution of 100-3000 microns; (c) A particle size distribution 500-5000, microns, and (d) A particle size distribution of the combination of the particle size distributions of (a) and (c). (a) 40 to 85% w/w water in liquid and frozen forms; (b) 0 to 30% w/w first fat; (c) 5 to 45% w/w freezing point depressant; (d) 0.3 to 6% w/w aerating agent; wherein the aerating agent is selected from the group consisting of water-soluble sucrose esters, hydrophobins, milk proteins, and mixtures thereof.; and (e) 0.5-10% stabilising particles comprising hydrophobically surface modified silica, hydrophobically surface modified titanium dioxide, lycopodium powder and a second fat which has a solids content at 5 degrees centigrade of at least 10, preferably 40, most preferably 60% w/w, and a solid content at 30 degrees centigrade of no more that 60, preferably 40, most preferably 20% w/w and which is selected from the group consisting of butter fat, cocoa butter, coconut oil, palm oil, palm kernel oil and mixtures thereof, i. Providing stabilised ice particles comprising ice partially coated with the stabilising particles of (e); ii. Providing one or more non-frozen concentrate components comprising the ingredients of (a) to (d), wherein one or more of the concentrate components is optionally aerated, wherein the temperature of the one or more concentrate components is independently no higher than 10, preferably 5 degrees centigrade; iii. Mixing the stabilised ice particles provided in step (i) with the one or more of the non-frozen concentrate components provided in step (ii); iv. Optionally hardening the mixture of step (iii) by cooling it to a temperature of - 15 to -25 degrees centigrade; (a) A particle size distribution of 1-500microns; (b) A particle size distribution of 100-3000 microns; (c) A particle size distribution 500-5000, microns, and (d) A particle size distribution of the combination of the particle size distributions of (a) and (c).