The objective of this work was the use of goat and sheep liquid whey concentrates (LWCs) produced by ultrafiltration (UF) for the manufacture of frozen yoghurts with or without different concentrations of inulin. In a first step, natural yoghurts using only goat and sheep LWCs as raw material were obtained. One day after production, these yoghurts were used to produce frozen yoghurts with different concentrations of added inulin. The physicochemical charateristics of ewe´s and goat´s yoghurts were significantly different regarding dry matter, protein, fat and minerals. Ewe´s yoghurts were solids while goat´s yoghurts behaved as a viscous liquid. Frozen yoghurts with different levels of inulin addition also presented significant differences concerning physicochemical and microbiological characteristics. Overrun was similar for all formulations except for the one produced with ewe’s LWC containing 5.0% inulin, which presented a significantly higher value. Higher meltdown rates in goat’s whey frozen yoghurts were observed. The survival rates of lactic acid bacteria were lower than data reported for similar products. Concerning sensory acceptance, both products showed encouraging results. It can be considered that the production of frozen yoghurts by using LWCs as main ingredient can be an interesting option to broaden the product’s portfolio of small/medium scale dairy producers.