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Ice Cream: A Perfect Breakfast Food

Joette Calabrese

June 1st, 2013  |  19 Comments

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In my e-book Secret SpoonfulsI share the insight I accumulated as a “sneaky mom” trying to get my kids to eat nutritionally dense foods that taste great.

One day, it occurred to me that ice cream, when made from raw cream and milk along with raw free-range organic eggs plus a touch of honey, was a great food. And as breakfast was the most trying meal, I began incorporating ice cream into our daily fare. Suddenly, I had no problem convincing them to eat their breakfast.

Yes, Ice Cream alongside for a great nutritious breakfast meal

In fact, I’ve been known many times to feed my sons a breakfast of homemade ice cream alongside a grass-fed steak before they head out the door to a long day of work or classes. This kind of meal holds them until lunch better than any other I know while nourishing developing brains and brawn.

Because ice cream was such a staple in my kitchen, I invested in a beautiful Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker from Italy.

Musso Ice Cream Maker

Musso Ice Cream Maker

It is stainless steel inside the bowl, where it matters. Most ice cream makers boast stainless steel but what they mean is that the exterior is made of stainless steel, not the bowl. Indeed, the price tag might scare you off but don’t let it. You can get high-quality results from much less expensive machines.

A simple Ice Cream Recipe

I hardly measure, but here’s an approximation of how the recipe comes together:

2 ½ cups raw cream (Don’t skimp-this is the best part)

½ cup raw milk

6 raw egg yolks (be sure to scrub the outside of the shell with hot, soapy water before cracking)

1 teaspoon vanilla extract (my homemade recipe is here)

¼ cup raw honey (preferable), maple syrup or Sucanat to taste

Experiment with different flavor combinations of fruits, nuts, cocoa powder, mint essence, etc. Mix together and freeze according to the manufacturer’s directions.

Just add ice cream!

Just add ice cream!

Move over, Poptarts.

 

 

I am a homeopath with a worldwide practice working with families and individuals via Zoom. I'm also a teacher and most importantly, a mom who raised my now-adult children depending on homeopathy over the last 31 years. I lived decades of my life with food intolerances, allergies, and chemical sensitivities until I was cured with homeopathy, so I understand pain, anxiety, and suffering. You may feel that your issues are more severe or different than anyone else’s, but I have seen it all in my practice and in my work in India. My opinion is that nothing has come close to the reproducible, safe and effective results that my clients, students and I have achieved with homeopathy.

Call today and learn how homeopathy might just be the missing piece in your health strategy.


Joette is not a physician and the relationship between Joette and her clients is not of prescriber and patient, but as educator and client. It is fully the client's choice whether or not to take advantage of the information Joette presents. Homeopathy doesn't "treat" an illness; it addresses the entire person as a matter of wholeness that is an educational process, not a medical one. Joette believes that the advice and diagnosis of a physician is often in order.


We've provided links for your convenience but we do not receive any remuneration nor affiliation in payment from your purchase.


The Author disclaims all liability for any loss or risk, personal or otherwise incurred as a consequence of use of any material in this article. This information is not a substitute for professional medical advice, diagnosis or treatment.



 

19 thoughts on “Ice Cream: A Perfect Breakfast Food”

  1. Suzanne says:

    This sounds yummy and is so much healthier than boxed cereal and skim milk (just white water in my opinion).

  2. jamie says:

    The above recipe is equally delicious with raw sour cream (creme’ fraiche) in place of the fresh cream….especially if you add strawberries!

  3. Amanda Grace says:

    Hi Joette! Great recipe. One thing I know as a longtime chicken farmer (since I was nine in 4h) is that you don’t use hot water to wash eggs. The reason is that egg shells are porous and hot water will only open the pores and drive bacteria inside. The proper method is to scrape off any solids (when you have your own chickens this happens sometimes) and then clean them with cool water and something non toxic like Basic H. I have done it this way for years and frequently eat raw eggs. Our family has never had a problem, (but I don’t eat store bought eggs). Keep up the great work!

  4. susan dollenmaier says:

    You’re a radical in the best sense

  5. Christine Banta says:

    YUM! Really wish you’d just adopt me!

  6. Caryn says:

    Ice cream for breakfast – that would sure go big in my house. Actually, ice cream any time would be welcomed.

    Did you do any research about the safety of washing off eggshells? Having moved to Israel from the U.S., we found that the eggshells here are not as clean as what we were used to. I was about to start scrubbing them myself before cracking, but upon inquiry, I was told that because eggshells are porous, scrubbing them with water will increase the likelihood of bacteria getting in through the shell.

  7. Les Furo says:

    Hi, I thought you should know – got water and soap are not the best way to clean eggs. Cool water and a scrub brush yes. Hotand even warm water gets through the shell they are somewhat permeable-
    Other that that this looks good. Thank you. Les

    1. Many thanks for the info. I was taught to do this by an old doc, Dr. Mary Catalano but am always willing to consider other ideas. i’ve been using this method for nearly 20 years and not had a problem, but i hope we can come to a consensus. i think i’ll start the scrubbing with no water and then washing in cool water.

      i love blogs!

  8. Robin Fiske says:

    We’d love to have this for any meal of the day, but unfortunately it would break our food budget! A pint of raw cream in our neck of the woods is $11.99. We’d need to buy two to make this recipe. And then the raw milk is $7.99 a half gallon. How I wish they hadn’t cracked down on herd shares in Placer County! It’s criminal that to get healthy, safe food we need to pay so dearly!
    I will be using your homemade vanilla extract recipe for Christmas gifts, though! Thank you for your WONDERFUL blog, Joette!

  9. Kim says:

    Sounds like a great hot summer afternoon lunch idea as well! I’d love to see you add a few of your family’s favorite flavor combinations (including amounts) to this post.

    1. I liz, i love adding mint essential oil with cocao powder (my favorite) but i also love mashed up fresh peaches and almond oil. then of course there’s walnut pieces with maple syrup instead of honey , for maple walnut. oh, and my husband loves peanut butter mixed in. lest we forget, i like rum with raisins. ooh-ooh and since i make my own lemoncello (sorry, its sugar laden) that’s heavenly over vanilla ice cream.

      sorry, no measurements,. i keep tasting until its right.

  10. liz says:

    Yes, my kids love it when we make homemade ice cream because they know they can have as much as they want!

  11. on Face book i received a comment that read: “I’m shocked Joette, this is hugely irresponsible advice as the combination of sweet, cold, and dairy have long been recognized as deleterious to human health”

    THis was my comment: Recognized by whom? I can guarantee that every court out there will have a different take on what foods are healthy and which are not.

    Remember, however, it used to be in vogue to eat synthetic margarine instead of butter, and insipid tofu instead of pastured meat!

    However, after over 30 years of diligently studying and (sadly) incorporating food theories such as macrobiotics, veganism and, and raw foods, I have now happily…nay… deliriously found my cadence. I ‘ve been following this method (Weston A. Price Foundation) for over 19 years.

    As a direct result, I presently reside in the lap of the delicious, the hope of the future, in a most responsible way of buying, and of preparing foods that my family looks forward to.

    No more crocked teeth. No more fatigue. No more imploring them to eat.

    Nectar of the gods otherwise known as ice cream when made with pastured raw cream from my Amish farmer, raw honey from my bees in the meadow, pastured eggs from happy, bug- eating chickens in my back yard and fashioned in my own kitchen…couldn’t be lovelier.

    Content yes. Irresponsible? You’d be hard pressed to convince me of that.

    But I’m willing to listen.

  12. Lorna says:

    I agree, ice cream is the perfect breakfast food!

    I also wish that raw cream was less expensive, if it were it would probably be the staple of my diet…

  13. Nancy Calabrese says:

    Joette,
    Sounds delicious. I’m going to try this with my grandchildren. They LOVE ice cream.

  14. Jim says:

    You always have the best info on your website

  15. sarah says:

    If you can find a farmer w/cows who’ll sell you raw milk by the gallon, you can get the raw cream off the top carefully…We only pay $2/gallon of cream-rich milk to a farmer in northern PA; although not certified “organic”, he’s a humble, kind man who clearly loves his animals. I’m sorry to hear raw milk and/or cream is so expensive elsewhere; we’re blessed! (Although I can’t wait to have our own cow or two for milking ourselves!)

  16. Beth L. says:

    I don’t have an ice cream maker but I believe it is possible to make one w/ ice cubes and a bowl… well actually I do have an ice cream maker, but it has an aluminum pan so I don’t think I will use it anymore
    🙁

  17. Megan Saxbury says:

    Funny. I make “cookies” with oat, whole wheat flour, raisins, nuts honey etc and I give them to my kid for bfast sometimes.

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