A frozen aerated confection is provided, comprising water; a fat component in an amount of 1 to 15% by weight of the frozen aerated confection wherein greater than 20% and less than 35% by weight of the fatty acids in the fat component are polyunsaturated, and less than 65% by weight of the fatty acids are saturated; mammalian milk protein; and sweetener; characterised in that the frozen confection contains less than 0.04% emulsifier by weight of the frozen confection. A process for manufacturing such a frozen aerated confection is also provided.