Soft textured, aqueous-based ice confection

The present invention is directed to aqueous-based frozen confections that have very soft textures, including the use of a special stabilizer composition, to methods for preparing such frozen confections, and to products containing such confections. An aqueous-based frozen confection having a hardness of 20-100 g and containing 0.2-0.5% a stabilizer composition of a mixture of guar, locust bean gum, carboxymethylcelulose and carrageenan. Preferably, the stabilizer elements in the stabilizer composition are present in relative amounts in relative amounts in parts by weight: guar 8-20, locust bean gum 1.5-4.5, carboxymethylcellulose 1.2-2.8 and carrageenan 0.6-1.4.