FROZEN DESSERT

1 . A frozen dessert comprising:

(a) A plastically deformable container;

(b) A shell of first solid fat-based edible composition applied to an interior surface of the plastically deformable container;

(c) A filling for the shell, the filling consisting of a frozen confection and more than one ribbon of a second solid fat-based edible composition, wherein the ribbons adopt a wave configuration in the frozen dessert; and

(d) A lid of third solid fat-based edible composition for the shell thereby to enclose the filling,

wherein the ribbons of a second solid fat-based edible composition are orientated vertically in relation to a base of the plastically deformable container, and wherein when the filling comprises more than one ribbon of a second solid fat-based edible composition, the more than one ribbon of a second solid fat-based edible composition are in spaced arrangement within the frozen confection; and wherein the first, second and third solid fat based compositions are compositions chosen from the group consisting of chocolate, chocolate analogue and fruit-fat composition.

2 . A frozen dessert according to claim 1 , wherein the shell has a wall thickness of 0.5 to 3.

3 . A frozen dessert according to claim 1 , wherein the shell has a Young's modulus of 0.3-5 at a serving temperature of −18 degrees centigrade.

4 . A frozen dessert according to claim 1 , wherein the shell has a yield strength of 1-20 at a serving temperature of −18 degrees centigrade.

5 . A frozen dessert according to claim 1 , wherein the shell has a work of fracture of 0.0004-0.002 at a serving temperature of −18 degrees centigrade.

6 . A frozen dessert according to claim 1 wherein the filling comprises at least two ribbons of a second solid fat-based edible composition.

7 . A frozen dessert according to claim 1 , wherein the ribbons of a second solid fat-based edible composition have a thickness of at least 0.5 mm.

8 . A frozen dessert according to claim 1 , wherein the ribbons of a second solid fat-based edible composition have a width of at least 5 mm.

9 . A frozen dessert according to claim 1 , wherein the filling comprises 2-10% v/v ribbons of a second solid fat-based edible composition.

10 . (canceled)

11 . A frozen dessert according to claim 1 , wherein the first and second and optionally the third fat-based edible compositions are chocolate.

12 . A frozen dessert according to claim 1 wherein the frozen confection has a specific heat capacity of 2500 to 3600 J/kg/K.

13 . A frozen dessert according to claim 1 , wherein the frozen confection has an overrun of 40 to 150%.

14 . A frozen dessert according to claim 1 , wherein the frozen confection has an ice content at −18 degrees centigrade of 35-55%.

15 . A frozen dessert according to claim 1 , wherein the frozen confection has a Vickers hardness of 0.042-0.36 at a serving temperature of −18 degrees centigrade.

16 . A method of manufacturing the frozen dessert of claim 1 comprising the steps of:

(a) Applying the first solid fat-based edible composition to the interior surface of the plastically deformable container thereby to form a shell;

(b) Dosing the filling into the shell, the filling consisting of a frozen confection and the second solid fat-based edible composition;

(c) Applying the third solid fat-based edible composition to an upper surface of the filling thereby to form the lid for the shell and enclose the filling; and

(d) Freezing the product of step (b) or step (c),

wherein the second solid fat-based composition is co-extruded into the shell with the frozen confection using a nozzle comprising a plurality of feed apertures dispensing alternately frozen confection and second solid fat-based edible composition; and

wherein the feed apertures for the second solid fat-based edible composition form slots.