The need to eliminate trans-fatty acids from foods’ formulation resulted in the exploration of new lipid sources and alternative processing conditions that will improve the physicochemical characteristics and nutritional qualities of lipid-based foods. In general, the physicochemical characteristics of lipid networks depend on the microstructure and crystallization behavior of the system. The objective of this work was to use high intensity ultrasound (HIU) as an additional processing condition to alter the crystallization behavior of a lipid model system (anhydrous milk fat). Results show that HIU application not only decreases the induction time of crystallization (faster crystallization) at a constant crystallization temperature, but also generates smaller crystals. In addition, higher viscosities are obtained when samples are crystallized after HIU application. The degree of supercooling, ultrasound application settings and a combination of both parameters influence the degree of ultrasound effect on the crystallization behavior.