もうすぐ暑い夏がやってくる！
今回ココナッツミルクにクリームチーズを一緒に混ぜ込むのでなめらか濃厚なアイスが簡単にできますよ。今年の夏は、自宅でアイス食べ放題
材料
ココナッツミルク … 250ml
生クリーム… 125ml（牛乳に変えてもOK） (生クリーム100ml+牛乳25mlもおすすめ)
グラニュー糖 … 大さじ4 (うち、大さじ2を砂糖と混ぜ込む)
はちみつ … 大さじ1
クリームチーズ … 40g
塩 … ひとつまみ
バニラエッセンス … 数滴(お好み)入れなくてもOK
ラム酒 … 小さじ1〜2（お好み)入れなくてもOK
盛り付け用
アイスクリームコーン (お好み)
作り方
クリームチーズを常温に戻す（固まっている場合は電子レンジ600Wで10秒ほどチン）
クリームチーズ＋グラニュー糖 大さじ2、を先に混ぜてなめらかにする
ココナッツミルクを大さじ1ずつ加えて伸ばす(濃度が違うので少量ずつ混ぜる事をおすすめ)
残りの材料を全部混ぜる。(グラニュー糖は大さじ2)
冷蔵庫で30分冷やしたあと、冷凍庫に入れて、1時間ごとに3〜4回混ぜれば完成。
(混ぜない場合シャーベットっぽくなる)
アイスクリームコーンに盛り付けるのおすすめです
- ココナッツミルクは脂肪分が分離しやすいので使う前によく混ぜる
- 砂糖の量が少なすぎるとカチカチアイスに
- 冷凍容器は浅めがおすすめ
- 食べる5〜10分前に冷凍庫から出すと、すくいやすく香りも立つ
よつ葉乳業のクリームチーズおすすめ
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コーンに盛り付けると気分が上がる
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Translation
Get ready—hot summer days are just around the corner! This time, we’re mixing cream cheese into coconut milk to create an ultra-smooth, rich, and creamy homemade ice cream with almost no effort. This summer, unlimited ice cream at home is officially on the menu.
Ingredients
- Coconut milk … 250ml
- Heavy cream … 125ml (or swap with milk if you prefer)
Recommended: 100ml heavy cream + 25ml milk - Granulated sugar … 4 tbsp total(Mix 2 tbsp with the cream cheese at the beginning)
- Honey … 1 tbsp
- Cream cheese … 40g
- A pinch of salt
- Vanilla extract … a few drops (optional)
- Rum … 1–2 tsp (optional)
For serving
- Ice cream cones (optional, but highly recommended!)
Instructions
- Bring the cream cheese to room temperature. If it’s still firm, microwave it for about 10 seconds at 600W.
- Mix the cream cheese with 2 tbsp of sugar first until smooth and creamy.
- Add the coconut milk 1 tablespoon at a time, mixing well as you go. (Coconut milk consistency can vary, so adding it gradually works best.)
- Add the rest of the ingredients, including the remaining 2 tbsp sugar, and mix everything together.
- Chill in the refrigerator for 30 minutes.
- Transfer to the freezer and stir every hour, about 3–4 times total, then it’s done!
If you skip stirring, the texture becomes more like a coconut sherbet.
Serve it in an ice cream cone for extra summer vibes
Tips
- Coconut milk tends to separate, so give it a good stir before using.
- Too little sugar can make the ice cream freeze rock hard.
- A shallow container works better for freezing.
- Take it out of the freezer 5–10 minutes before serving—it’ll be easier to scoop and the coconut aroma becomes even more noticeable.
“What kind of sugar should I use?”
Different sugars can slightly change the richness and flavor, but honestly, whatever you already have at home works perfectly fine.
For this recipe, I used granulated sugar because it has a clean taste that doesn’t overpower the coconut flavor. It also helps the ice cream stay beautifully white and creamy-looking.