Cottage Cheese Ice Cream with Brown Butter and Vanilla

You only need four ingredients to make this high-protein brown butter vanilla cottage cheese ice cream.

Ingredients

  • 2 cups full-fat creamy cottage cheese.

  • 1/3 cup honey

  • 1 tsp vanilla

  • 2 tablespoons salted butter

Instructions

  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 for about 10 minutes until you can easily scoop it. Enjoy!

  5. If you love this recipe, please leave a review below!

Notes

  • Any natural cottage cheese, including lactose-free cottage cheese, will work. Extra creamy, full-fat gives the best texture.

    More Ways to Flavor

    Instead of brown butter and vanilla, you can try another flavor combination! Here are some of my favorites:

    • Peanut Butter Chocolate: Use the recipe below, but instead of brown butter, add peanut butter and 2 tablespoons of cocoa powder.

    • Strawberry: To make strawberry ice cream, replace the brown butter in the recipe with strawberry jam! Alternatively, you can blend in some frozen fruit for a lower-sugar option.

    • Coffee: Add a shot of espresso instead of the brown butter, and you’ll have a deliciously creamy coffee ice cream.

    • Mint Chocolate Chip: Instead of vanilla and brown butter, you can substitute it with mint extract and mini chocolate chips.

    • Fruit Cobbler: I make various sourdough fruit cobblers every summer, like peach cobbler and blackberry cobbler. If I have leftovers, I love to crumble them and stir them into the cottage cheese ice cream before freezing.

DessertKatharina Kunz