Frozen dairy desserts are complex, multiphase systems containing ice, water, air, and fat. These products are frozen using a scraped-surface heat exchanger, which creates ice crystals, a freeze-concentrated serum phase, networks of destabilized fat, and incorporates air cells into the semi-solid product. Most products then continue to develop the final microstructure during hardening and storage. Frozen dairy desserts have a variety of physical, rheological, and sensorial properties depending on the formulation and processing parameters used during formulation, production, and storage.