Cottage Cheese Ice Cream with Brown Butter and Vanilla
A creamy, nutty, and silky frozen treat made from cottage cheese, brown butter, and vanilla that is surprisingly simple to make.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 305 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups full-fat cottage cheese
- 1/3 cup honey (adjust to taste)
- 1 teaspoon vanilla extract
- 2 tablespoons salted butter
Instructions
- Brown the butter: In a small saucepan over medium heat, melt the 2 tablespoons of salted butter, stirring constantly until it becomes dark golden and smells toasty. Remove from heat and let cool for 2–3 minutes.
- Blend the base: Add the cottage cheese, honey, cooled brown butter, and vanilla extract to a food processor or blender. Blend until ultra-smooth and creamy, about 45–90 seconds.
- Transfer and freeze: Pour the mixture into a loaf pan or shallow, freezer-safe container and smooth the top. Cover tightly with plastic wrap or an airtight lid.
- Freeze solid: Place in the freezer until completely frozen, about 5 hours.
- Thaw to scoop: Remove from the freezer and transfer to the refrigerator for about 45 minutes to soften. Scoop and serve.
Notes
For extra creaminess, swap 1/4 cup of cottage cheese for Greek yogurt or mascarpone. You can also use unsalted butter and add salt to taste.