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Cottage cheese ice cream scooped in bowl showing creamy texture with brown butter and vanilla

Cottage Cheese Ice Cream with Brown Butter and Vanilla

Creamy high-protein ice cream made with cottage cheese, brown butter, honey, and vanilla
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Prep Time 10 minutes
Cook Time 5 minutes
Freeze Time 5 hours
Total Time 15 minutes
Servings: 4 portions
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups full-fat creamy cottage cheese
  • 0.33 cup honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons salted butter

Equipment

  • Small saucepan
  • Food processor or high-powered blender
  • Loaf pan
  • Ice cream scoop

Method
 

  1. Brown the butter in a small saucepan until bubbly and dark golden brown. Stir it continuously, careful not to burn it. Remove from heat and allow the butter to cool slightly.
  2. Add cottage cheese, honey, brown butter, and vanilla to a food processor or high-powered blender and blend until smooth and creamy.
  3. Add mixture to loaf pan and place in the freezer for about 5 hours or until completely frozen.
  4. Remove from the freezer and let thaw in the fridge for about 45 minutes until you can easily scoop it. It also helps to dip your ice cream scoop in hot water before scooping.
  5. Put it back in the freezer when you're done serving. Enjoy!

Notes

Store in freezer for up to 6 weeks. Transfer to refrigerator 45 minutes before serving for best scooping consistency. Dip ice cream scoop in hot water between scoops for clean portions.