A method for producing a frozen milk fat cream, said method comprising a concentration step for concentrating a starting milk material, a milk fat cream separation step and a cooling step, wherein, in the concentration step, the starting milk material is concentrated 1.4 to 2-fold relative to the total solid content of the starting milk material. Also provided is the production method wherein, in the cooling step, the milk fat cream is cooled in such a manner that the center temperature thereof is lowered from 0
