Ever wondered what comfort and controversy taste like in a cone? This copycat Frida Breast Milk Ice Cream brings the creamy swirl of curiosity right into your kitchen. While it doesn’t actually contain human milk (just like the original), it captures the essence: silky, mellow, a whisper of honey, and that unmistakable salty-sweet balance only real colostrum-inspired flavors can deliver.
Originally dreamed up for National Breastfeeding Month by baby-care brand Frida and Brooklyn’s OddFellows Ice Cream, the pint stirred buzz with its cheeky name and golden hue. This homemade version mimics the luxe custard base, warm yellow color, and sea-salted caramel-honey notes, no DUMBO scoop shop required.
How to make Frida Breast Milk Ice Cream
Start with a rich custard ice cream base: whole milk, cream, skim milk powder, and egg yolks. Add honey syrup and a pinch of flaky salt to hit that perfect salty-sweet harmony. We finish it off with a spoonful of caramel and just a hint of food-safe beta-carotene (or turmeric) for that “liquid gold” glow. Optional? A dash of liposomal bovine colostrum or nutritional yeast for that subtle warm, nutty depth the original hints at.
Let it chill overnight, churn till thick and dreamy, then scoop it soft and golden like something straight from a velvet cloud.
Table of Contents
Nutrition facts (per ½ cup serving)
Calories: 290
Total Fat: 18 g
Saturated Fat: 10 g
Carbohydrates: 28 g
Sugar: 25 g
Protein: 4 g
Ingredients (yields about 1 ½ quarts)
Prep Time: 25 minutes
Cook Time: 10 minutes
Chill + Churn Time: 6 hours minimum
Total Time: ~6 ½ hours
Servings: 8
- 1¾ cups heavy cream
- ¾ cup whole milk
- ½ cup skim milk powder
- ¾ cup granulated sugar (divided)
- 2 tbsp light corn syrup or golden syrup
- 5 large egg yolks
- ¼ cup honey syrup (see below)
- 1 tsp vanilla extract
- 1 tsp flaky sea salt
- 1 tsp liposomal bovine colostrum (optional)
- ¼ tsp beta-carotene powder or 3 drops yellow food dye (or 1 pinch turmeric)
Honey Syrup:
¼ cup honey
¼ cup water
1 tsp lemon juice
Simmer together for 3 minutes and cool.
Tools you’ll need
• Medium saucepan
• Heatproof bowl
• Whisk
• Fine mesh strainer
• Ice cream maker (or no-churn alternative)
• Measuring cups and spoons
• Rubber spatula
• Airtight container for freezing
Instructions
1. Caramel base magic
In a heavy-bottom saucepan, heat ½ cup sugar over medium, stirring gently until it melts and turns deep amber. Immediately whisk in corn syrup (careful, it’ll bubble), then slowly add the cream and milk while whisking constantly. Return to low heat and stir until fully dissolved. (5 min)
2. Enrich with milk solids
Whisk in the skim milk powder and salt until smooth. Set aside to cool slightly. (2 min)
3. Temper the eggs
In a separate bowl, whisk egg yolks with the remaining ¼ cup sugar. Slowly stream in about 1 cup of the hot cream mixture while whisking to temper. Then pour the yolk mixture back into the pot. (2 min)
4. Cook to custard
Return pot to low heat and stir constantly until the custard thickens and coats the back of a spoon (around 175–180°F or 80–83°C). Do not let it boil. (5–6 min)
5. Add the final flavor layers
Remove from heat. Stir in the vanilla, honey syrup, food coloring, and colostrum (if using). Whisk until smooth. (1 min)
6. Strain and chill
Pour the mixture through a fine strainer into a clean container. Cover and refrigerate for at least 4 hours, preferably overnight. This step is key for a smooth texture.
7. Churn and freeze
Churn in your ice cream maker per manufacturer instructions until it’s soft-serve thick. Transfer to a freezer-safe container, press parchment on top, and freeze 4 hours minimum for scoopable consistency.
Optional twist
Add a swirl of caramel sauce right before freezing for extra sweetness and visual flair. Or stir in crumbled salted shortbread cookies during the last minute of churning for texture that nods to the snacky cravings of postpartum life.
Tips
• Don’t skip the skim milk powder, it’s key to that creamy, chewy texture.
• Chill your base thoroughly before churning for the smoothest result.
• For a golden yellow without food dye, try beta-carotene or a small pinch of turmeric.
• Let sit at room temperature 5 minutes before scooping for the silkiest texture.
What to serve with
Fresh + Bright
• Sliced ripe mango or banana – Their gentle sweetness pairs beautifully with the honey-caramel notes.
• Roasted pineapple chunks – Adds tangy tropical warmth that echoes the golden vibe.
Crunchy + Comforting
• Salty pretzel sticks – That salty crunch against soft ice cream is just… addictive.
• Buttered graham crackers – Like eating golden baby blankets in dessert form.
Baked Bliss
• Honey-laced scones – They play up the gentle lactone notes and add a warm baked touch.
• Oatmeal cookies – The toasty, wholesome profile highlights the “milkiness” of the scoop.
Variations
Colostrum-Free Version
Skip the bovine colostrum and instead add ½ tsp nutritional yeast for savory undertone.
Dairy-Free Version
Sub coconut cream for heavy cream and oat milk for dairy. Add 1 tbsp coconut condensed milk to bump richness. Texture will be airier.
Extra Honey Swirl
Drizzle honey into the final churned ice cream in ripples before freezing.
Boozy Golden Hour
Add 1 tbsp bourbon or dark rum to the base before churning. Deepens the caramel flavor.
Ingredient Substitutes & Why They Work
1. Heavy Cream
Substitutes:
• Coconut cream – high fat, thick, and creamy like dairy
• Evaporated milk – slightly less rich, but still gives body
Why it works: These swaps keep the ice cream smooth and scoopable, though coconut cream adds a faint coconut taste.
2. Whole Milk
Substitutes:
• Oat milk – neutral taste, creamy, and dairy-free
• Almond milk – lighter, slightly nutty flavor
Why it works: You’ll lose some richness, but both keep the texture light. Oat milk gives a softer “milky” flavor closer to real breast milk.
3. Skim Milk Powder
Substitutes:
• Whole milk powder – similar structure, just slightly more fat
• Malted milk powder – adds sweetness and depth
Why it works: Skim milk powder boosts creaminess and milk solids. These subs help retain body and chewy texture, especially in no-churn versions.
4. Granulated Sugar
Substitutes:
• Coconut sugar – adds a toasty caramel note
• Maple sugar – sweet with a hint of woodsy flavor
Why it works: These sugars change the flavor slightly but still dissolve well and help control freezing point.
5. Corn Syrup (or Invert Sugar)
Substitutes:
• Golden syrup – very similar in function and taste
• Honey or glucose syrup – also prevent ice crystals
Why it works: Corn syrup keeps the texture scoopable by lowering the freezing point. Alternatives do the same without changing sweetness too much.
6. Honey Syrup
Substitutes:
• Maple syrup + lemon juice – similar viscosity and tang
• Agave nectar – mellow and sweet
Why it works: These swaps still deliver that soft floral sweetness and mirror the natural lactose in real breast milk.
7. Egg Yolks
Substitutes:
• 1 tbsp cornstarch + 1 tbsp butter – thickens like yolks in cooked custards
• Vegan egg replacer powder – for dairy/egg-free versions
Why it works: Yolks give structure and richness. These substitutes still stabilize the base and help create a silky texture.
8. Liposomal Bovine Colostrum
Substitutes:
• Nutritional yeast – gives that warm, slightly savory depth
• Omit entirely – ice cream still tastes great without it
Why it works: If you’re skipping colostrum for allergy, safety, or preference reasons, nutritional yeast gives a faint umami warmth without dairy.
9. Beta-Carotene Powder (for color)
Substitutes:
• Turmeric – natural yellow-orange hue
• Saffron strands – luxury option, floral and golden
• Yellow food coloring (with tiny Red 40 drop) – precise control
Why it works: Frida’s “liquid gold” color comes from natural carotenoids in real colostrum. These all mimic that glow, though turmeric adds flavor if overused.
10. Vanilla Extract
Substitutes:
• Vanilla bean paste – more intense, speckled look
• Almond extract (¼ tsp) – for a slightly nutty twist
Why it works: Vanilla gives roundness to the flavor. Other extracts can steer it gently in new directions while still feeling nostalgic and soft.
Ingredients
- 1¾ cups heavy cream
- ¾ cup whole milk
- ½ cup skim milk powder
- ¾ cup granulated sugar (divided)
- 2 tablespoons light corn syrup or golden syrup
- 5 large egg yolks
- ¼ cup honey syrup (see below)
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt
- 1 teaspoon liposomal bovine colostrum (optional)
- ¼ teaspoon beta-carotene powder or 3 drops yellow food dye (or 1 pinch turmeric)
- Honey Syrup: ¼ cup honey
- ¼ cup water
- 1 teaspoon lemon juice
Instructions
1. Caramel base magic
In a heavy-bottom saucepan, heat ½ cup sugar over medium, stirring gently until it melts and turns deep amber. Immediately whisk in corn syrup (careful, it’ll bubble), then slowly add the cream and milk while whisking constantly. Return to low heat and stir until fully dissolved. (5 min)
2. Enrich with milk solids
Whisk in the skim milk powder and salt until smooth. Set aside to cool slightly. (2 min)
3. Temper the eggs
In a separate bowl, whisk egg yolks with the remaining ¼ cup sugar. Slowly stream in about 1 cup of the hot cream mixture while whisking to temper. Then pour the yolk mixture back into the pot. (2 min)
4. Cook to custard
Return pot to low heat and stir constantly until the custard thickens and coats the back of a spoon (around 175–180°F or 80–83°C). Do not let it boil. (5–6 min)
5. Add the final flavor layers
Remove from heat. Stir in the vanilla, honey syrup, food coloring, and colostrum (if using). Whisk until smooth. (1 min)
6. Strain and chill
Pour the mixture through a fine strainer into a clean container. Cover and refrigerate for at least 4 hours, preferably overnight. This step is key for a smooth texture.
7. Churn and freeze
Churn in your ice cream maker per manufacturer instructions until it’s soft-serve thick. Transfer to a freezer-safe container, press parchment on top, and freeze 4 hours minimum for scoopable consistency.
Notes
Calories: 290 Total Fat: 18 g Saturated Fat: 10 g Carbohydrates: 28 g Sugar: 25 g Protein: 4 g
