A frozen dessert that is low in alcohol and low in sugar would freeze how?

A frozen dessert that is low in alcohol and low in sugar would generally freeze the hardest. This occurs because alcohol lowers the freezing point of a mixture, and sugar also helps to inhibit the formation of ice crystals, leading to a softer texture. When both are present in lower amounts, the dessert can freeze more solidly. The absence of sufficient sugar and alcohol means that the mixture doesn’t have the compounds that would typically interfere with the formation of ice, resulting in a denser structure with less airiness. Therefore, the correct response is that such a dessert would indeed freeze hard.