Description
Make homemade Breast Milk Ice Cream. This recipe provides instructions for creating safe and delicious frozen treats using breast milk.
Ingredients
Scale
- 4 cups breast milk (fresh or previously frozen)
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Pasteurize the breast milk: Heat breast milk to 145°F (63°C) for 30 minutes using a double boiler. Cool rapidly in an ice bath. This step is optional but recommended for safety.
- Combine ingredients: In a bowl, whisk together pasteurized breast milk, heavy cream, sugar, vanilla extract, and salt until sugar is dissolved.
- Chill mixture: Cover the mixture and refrigerate for at least 4 hours, or preferably overnight.
- Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden.
Notes
- For banana breast milk ice cream, blend one ripe banana into the mixture before churning.
- For strawberry breast milk ice cream, blend 1 cup of fresh strawberries into the mixture before churning.
- If you don’t have an ice cream maker, you can make no-churn ice cream by freezing the mixture in a shallow container, whisking every 30 minutes for the first 2-3 hours to break up ice crystals.
- Always consult with a pediatrician or healthcare professional regarding the safe handling and consumption of breast milk.
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg