Problem to be solved. To provide a cacao raw material-including frozen dessert which has a high content of a fat content (cocoa butter) derived from cacao, has low viscosity of frozen dessert mix and has easy scooping in the frozen dessert. Solution. The cacao raw material-including frozen dessert with 50 mass% or more of water content includes 8 mass% or more of a cocoa butter content or 15 mass% or more of cacao mass and includes 0.1 to 4.5 mass% of dextrin whose water-soluble dietary fiber and/or weight average molecular weight is 450 or more.

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