Below is just one recipe you can try out. It’s simple and anyone can make this. Even kids. But only one person is in charge of providing the breast milk…

Step 1: Ingredients
Gather all of the needed ingredients. This is enough for one serving, but you may double or triple as you see fit, depending on how much breast milk you can pump out.

½ cup breast milk
½ teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
1 standard-sized coffee can
1 economy-sized coffee can
Hand towel or gloves (to protect your fingers)
Step 2: Making the Ice Cream
Combine the breast milk, vanilla, and sugar into the standard-sized coffee can and mix thoroughly. Tightly seal the can with its plastic lid and place inside the larger sized coffee can. Fill that can with the crushed ice, then sprinkle the salt over on top.

Now, use your gloves or towel to protect your hands as you roll the can back and forth on the ground, until the ice cream sets. The time required depends on the number of servings in the can.

The salt cause the ice to melt slightly, lowering its freezing point. Water freezes at 32°F. Water with 10% salt freezes at 20°F.
You can use plastic ziplock freezer bags instead of coffee cans. Just combine the breast milk, vanilla, and sugar in a 1-quart freezer bag, then putting that bag inside another 1-quart freezer bag to protect it from the salt. Now, put those bags inside a 1-gallon freezer bag, pour the ice and salt in, and use gloves to mix it around until set.
About 8 minutes is needed to freeze one serving of the ice cream mixture.


4 cups quality vanilla ice cream
2 teaspoons vanilla extract
8 tablespoons sugar
10 oz. of breast milk(my favorite)
Or 2 cups of breast milk

Using a blender or milkshake machine, blend all ingredients together until smooth.

Strawberry Surprise Milkshake
You betcha there’s a surprise in this milkshake! If you dare, use your own milk for a shake — we suggest chilling it in advance. Mix 1 cup breast milk, 8 ounces frozen strawberries, 3 ounces orange juice concentrate, 1 cut up frozen banana, and 1 cup pineapple chunks in a blender until smooth. Serve, sip, and see what it’s like to drink human milk.

Mommy’s Milk Cheese

When we first told you about Daniel Angerer’s breast milk cheese, the New York City chef and dad was at the forefront of the breast milk cooking craze. He added cheese made from his wife’s breast milk to his menu, stirring up plenty of controversy and curiosity. Try his recipe and read our previous post to learn more about why he chose this possibly-too-close-for-comfort, locavore ingredient.

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Breast Milk Chai Latte Cupcakes

With the cupcake craze still going strong it’s no surprise that many brave mommy bakers have dabbled with using their breast milk for quirky cupcake creations. Jasmine Marsh, a birth and postpartum doula, modified a vegan recipe to create her Breast Milk Chai Latte Cupcake recipe, which you can find on her blog Doula Right Thing. We also found a recipe for Vanilla Breast Milk Cupcakes with Strawberry Frosting.


Lactation Lasagna

Abi Blake, the self-proclaimed “Nigella Lawson of breast milk cookery” has become a bit of a legend when it comes to cooking with human milk. In defense of her favorite ingredient, she says, “Although the idea of eating something made out of someone else’s breast milk may make some people’s stomachs turn, it is full of vitamins that can never be found in cow’s milk.” Okay. But lasagna, really? Blake sells her comfort food including lasagna, cheesecake, tarts and smoothies at festivals with much fanfare. She hasn’t revealed her personal recipes, but the strategy remains the same — when a recipe calls for milk or cheese, replace it with breast milk or breast milk cheese and wallah you have breast milk lasagna.

Breast Milk Butter

Who knew you could turn your own breast milk into butter? All you have to do is put an ounce or two of breast milk in a sterile jar, screw the lid on tightly and shake, shake, shake until you have butter.

Breast Milk & Mushroom Risotto

If you love undeniably creamy and comforting risotto, why not add the comforting extra ingredient of mom’s breast milk? Psychologist Dr. Wendy Walsh tried it and shared her story on Momlogic. She “accidentally” used breast milk instead of cream in her rich mushroom risotto that she was preparing for dinner guests. Surprisingly, her mom-made meal didn’t scare away the party.


Have you heard of “Breastmilk Popsicles” or “Momsicles”. You can make plain breast milk pops, or add fruit or fruit juice for added flavor and fun.Simply purchase a single Popsicle mold from the dollar store,which holds 4 popsicles. After washing and rinsing well, pour expressed breastmilk into the mold and freeze. You can store these in the freezer above the fridge and offer them daily, every other day, every few days, or once a week.

French Toast Strata With Caramel Sauce & Breast Milk

This recipe calls for your breakfast to soak in breast milk overnight. Start by lightly coating a shallow 2-quart baking dish with vegetable spray. Arrange 5 slices of bread inside. Combine 1 1/2 cups breast milk, 2 large eggs, plus 4 large egg whites, 1/3 cup firmly packed brown sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon, mixing with a wire whisk. Pour half over the bread. Layer 5 more slices on top, and cover with the rest of the egg and breast milk mixture. Refrigerate overnight. Bake 30 to 35 minutes at 350 degrees. Optional: Drizzle caramel sauce and fruit over top before serving.

Your Milk Yogurt

If you’ve ever made yogurt before, you know the process can be time consuming. When using your own breast milk, the process remains the same, plus add a few extra minutes for pumping. We found a yogurt recipe from a reader on that calls for breast milk that’s worth a try. The creator of this recipe intended the result to be fed to babies, but you of course, can decide if you dare to indulge.

Breast Milk Bread Starter

What can you do with 2.5 cups of warm breast milk? StorkNet suggests making a bread starter, which you can later use to bake delicious dinner rolls or a loaf of fresh bread. You’ll also need 1 package of active dry yeast, 2 cups all-purpose flour and 1 tablespoon sugar.




  1. I’ve been cooking with breast milk for a while now and have found that in most cases, you can just substitute it for regular milk in a recipe. It is preferable to use fresh milk as milk that’s been expressed and frozen has on off taste. However, in many recipes, especially more savory ones, that taste can be masked by other ingredients. My favorite things to make are waffles and oatmeal. In fact, I eat breast milk oatmeal for breakfast at least 3-4 times a week.

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