In this study, the effects of changing formulation and processing conditions on the quality of plant-based, frozen dessert were investigated. A total of 26 formulations were compared, including one commercial dairy ice cream sample and one commercial plant-based frozen dessert sample which were used as reference points to gauge consumer acceptability. Physicochemical properties (e.g. pH, total soluble solids as degree Brix, overrun, color components, particle size) of the mixes before and after scaling up were measured, and these findings were used to inform product development decisions. Results suggested that vanilla frozen dessert quality showed most potential with the following attributes: pH 6, total soluble solids value of 36% as degree Brix, overrun of 100%, L* color value above 80, smooth and bimodal particle size distribution with average particle size D [4,3] of 4.1 _m, composition of: 14.75% fat, 37.1% solids, with gum or blends as stabilizers made of gum acacia, locust bean gum, and guar gum.