A frozen confection made from masticating frozen foodstuffs and such having no air entrapment (overrun); a homogeneous consistency; an increase in total sugar content as compared to the feed material; and a superior mouth feel. This frozen confection possesses an appearance and a mouth feel similar to soft-serve ice-cream without the use of air, dairy, fillers, creaming agents, preservatives, or additives of any sort. Upon processing, the frozen convection made from frozen fruit, vegetables, or foodstuffs shows a gain in natural sugars. Resulting flow characteristics and viscosities are apparently unaffected by the choice of feed materials. This frozen convection is easy to prepare, may be made from countless raw materials, is easy to digest, shows no negative thaw characteristics, and provides high, easily digestible, naturally sweet nutrition with no additives.