Dr. Ahmed Farhan
Breast milk ice cream became one of the most talked-about desserts of 2025. While the original was created by Frida and OddFellows Ice Cream, you don’t need to travel or buy a limited-edition pint to try it.
You can make a safe copycat version at home using cream, milk, honey, and optional colostrum powder.
The recipe captures the flavor of breast milk is often described as smooth, lightly sweet, with a touch of honey and a faint salty finish.
It doesn’t use human milk, but it gives you the same curious taste experience that sparked so much conversation.
How to make Breast Milk Ice Cream at Home?
Here’s how you can make a copy version of Frida-Style breast milk ice cream at home in no time!
Ingredients (for 1 quart, about 6–8 servings)
- 1¾ cups heavy cream
- ¾ cup whole milk
- ½ cup skim milk powder
- ¾ cup granulated sugar
- 2 tbsp light corn syrup or glucose
- 4 large egg yolks
- 2 tbsp honey (adjust to taste)
- Pinch of fine sea salt
- Optional: ½ tsp salted caramel extract or syrup
- Optional: 1–2 tbsp bovine colostrum powder (supplement form)
Equipment
- Medium saucepan
- Whisk
- Wooden spoon or silicone spatula
- Mixing bowls
- Thermometer
- Fine mesh strainer
- Ice bath setup (large bowl with ice + water)
- Ice cream maker
- Freezer-safe container
Instructions
- In a saucepan, combine heavy cream, whole milk, skim milk powder, corn syrup, and half the sugar. Whisk until the milk powder fully dissolves. Heat gently until steaming, but do not let it boil.
- Then, in a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
- Now, slowly ladle about one cup of the hot milk mixture into the yolks, whisking constantly to prevent scrambling.
- Return the yolk mixture to the saucepan. Cook over medium-low heat, stirring continuously with a spatula, until the custard reaches 170–175°F and coats the back of a spoon.
- Remove from heat. Stir in honey, salt, and optional caramel extract. If using colostrum powder, whisk it in at this stage.
- Strain the mixture through a fine mesh sieve into a clean bowl. Place the bowl in an ice bath to cool quickly. Once cooled, cover with plastic wrap pressed directly against the surface. Refrigerate for at least 4 hours, preferably overnight.
- Pour the chilled base into your ice cream maker. Churn for 20–25 minutes until thick and soft-serve in texture.
- Finally, transfer the ice cream into an airtight container. Freeze for 2–4 hours before serving for a scoopable consistency.
What Does Breast Milk Ice Cream Taste Like?
This ice cream is not obnoxiously sweet in the manner of many store-bought options. Rather, it sits in a good balance: creamy richness from the dairy, a muted sweetness from sugar and honey, and a tiny salty finish, making each scoop complicated rather than icky sweet.
Moreover, honey gives this ice cream its uniqueness, it provides the ice cream a round, slightly flowery character that remains after each bite.
If you use caramel extract, then the ice cream has a better, more subtle depth, while colostrum powder adds some earthy nuttiness and extra nutrition.
Variations of Breast Milk Ice Cream:
One of the best features of this recipe is that it is so easy to change. You can adjust the flavour profile as you wish or add twists:
- Vanilla version: add 1 teaspoon pure vanilla extract.
- Caramel swirl: Add 2–3 tablespoons of caramel sauce into the churned ice cream before freezing.
- More honey: double or triple the honey to 3–4 tablespoons for a stronger sweetness and floral flavor.
- Dairy-free version: use coconut cream for the heavy cream, and oat milk for the whole milk. This version will be a bit icier, but it will still have a lovely mouthful.
- Colostrum-free: Overall, you can leave the colostrum powder out altogether if needed. The recipe will be no worse for the lack of it.
How to Serve Breast Milk Ice Cream?
Breast milk ice cream is an exciting dessert and easy for conversation starters. It can be served alone in small bowls on nice, chilled plates for the novelty aspect.
Or you can get creative with combinations. Fresh fruit like strawberries, figs, and bananas look and taste great with breast milk ice cream because of the soft, honey-like flavor.
It functions nicely as an ice cream sandwich filling, especially between soft sugar cookies or shortbread.
For a more decadent dessert, you could serve it alongside warm pies and use it as the ice cream in bread pudding desserts, or simply add a drizzle of honey and nuts to suit a Middle Eastern theme!
How to Store Breast Milk Ice Cream?
Store the finished ice cream in a freezer-safe, airtight container. To minimize ice crystals, press plastic wrap or parchment directly onto the surface before sealing.
While technically it can last two weeks, the best texture and flavor come within the first 7 days. After that, ice crystals may affect smoothness.
Nutrition Information (Approx. per ½ cup serving)
| Nutrient | Amount |
|---|---|
| Calories | 240 |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 24 g |
| Sugar | 20 g |
| Protein | 6 g |
| Calcium | ~15% DV |
| Vitamin D | ~10% DV |
Health Benefits of Breast Milk Ice Cream:
The base supplies protein, fat, and calcium from the dairy contents, vitamins A and D from the egg yolks, and antioxidants from honey in negligible amounts.
Corn syrup was chosen due to the smooth texture and lack of sweetness interference. If bovine colostrum powder is included, it is important to note that the extra factors, bioactive proteins, etc, complement and develop a nutritional advantage which will increase the nutritional profile when compared to standard ice cream.
Breast milk truly is the gold standard for nutrition during infancy. It is an ideal blend of fats, carbohydrates, proteins, vitamins, and minerals that also provides antibodies and bioactive factors that play an important role in immune defense and the development of the infant gut microbiome.
This recipe imitates the flavor and describes a nutrient balance, but does not mimic the immune-boosting or developmental benefits of breast milk.
For grown-ups, it’s still dessert. If you use colostrum powder, it will add some extra proteins and other compounds that may be connected to digestive or immune health, but the amounts are likely quite small.
The main gain is drawing up a lighter, more balanced ice cream that hasn’t been subject to traditional high-sugar ice cream processing.
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