Processes for maintaining the stability and quality of frozen desserts during storage and transportation, including an improvement. This improvement process involves flushing the ambient air in the storage compartment and flushing this storage compartment, with either a low molecular weight gas, a high molecular weight gas, or a combination of both. The gas mixture in the compartment would allow the cells within the frozen dessert to remain at approximately a constant volume during elevation changes, thereby reducing or eliminating shrinkage and transportation settling.