Frozen desserts are emulsion-based products that undergo the freezing process while being aerated and are consumed in their frozen state. Notably, the popularity of frozen desserts has seen a remarkable increase in recent years. Among the various frozen desserts available, ice cream and frozen yogurt are prominent choices. Ice cream is a complex multiphase system composed of ice crystals, air cells, and fat globules embedded in a highly viscous, freeze-concentrated matrix phase. The production of frozen yogurt closely resembles that of ice cream, with the key distinction in the fermentation of the mix using yogurt cultures before freezing. This fermentation imparts distinctive flavors and textures to the final product. The ingredients used in ice cream and frozen yogurt production can vary to achieve the desired physical, chemical, and sensory properties. High-quality ingredients are crucial for maintaining the quality and flavor of these products. The production of these frozen desserts involves several critical steps, each playing a crucial role in determining the ultimate product’s texture, structure, flavor, and overall quality. This chapter provides a comprehensive guide to the processing of ice cream and frozen yogurt, encompassing essential steps, technical considerations, and practical insights. It is tailored for food scientists, technologists, and professionals engaged in producing frozen desserts.