Disclosed is a frozen food product composition that comprises an aqueous ingredient mixture and holocellulose in an amount effective to inhibit ice crystal growth in the frozen food product. Also disclosed is a method of preparing a frozen food product that comprises adding to the ingredient mixture prior to freezing an effective ice crystal growth inhibiting amount of holocellulose. Preferably, the holocellulose is corn hull holocellulose. Holocellulose is effective in stabilizing frozen food products, does not suffer from certain drawbacks associated with other known stabilizers, and can be obtainable inexpensively and in ready supply.