A frozen dessert includes: 20 to 80% by mass of a tofu puree containing particles, the tofu puree having physicochemical properties of: (a) viscosity of 20 to 3,000 mPas; (b) dynamic storage elastic modulus of 0.2 to 600 Pa; (c) dynamic loss elastic modulus of 0.2 to 250 Pa; and (d) an average particle diameter of the particles of 2 to 15 .mu.m and a 90% particle diameter thereof of 35 .mu.m or smaller; and 1 to 15% by mass of an oil and fat originating from a raw material other than the tofu puree.