Cottage Cheese Ice Cream with Brown Butter and Vanilla

There’s something magical about homemade ice cream, especially when it combines rich, nutty flavors with creamy goodness. This Cottage Cheese Ice Cream with Brown Butter and Vanilla is a unique take on classic ice cream, offering a high-protein, naturally sweetened dessert that feels indulgent yet nourishing.

The secret ingredient? Cottage cheese! It might sound unconventional, but it creates an ultra-creamy texture while adding a boost of protein. Paired with the deep, caramel-like notes of brown butter and the comforting warmth of vanilla, this ice cream is both sophisticated and nostalgic.

Whether you’re looking for a healthier alternative to traditional ice cream or simply want to try something new, this recipe is a must-make. Plus, it requires minimal effort—no fancy ice cream maker needed!

Why You’ll Love This Recipe

• High-Protein & Nutrient-Rich – Cottage cheese is packed with protein, making this a satisfying treat.
• No Ice Cream Maker Required – A blender and freezer do all the work.
• Deep, Rich Flavor – Brown butter adds a nutty, toffee-like richness that pairs beautifully with vanilla.
• Customizable & Naturally Sweetened – Use your favorite natural sweeteners like honey or maple syrup.
• Creamy & Indulgent – You won’t believe how smooth and velvety this ice cream turns out!

Ingredients You’ll Need

• 2 cups full-fat cottage cheese
• ¼ cup honey or maple syrup
• 2 tablespoons unsalted butter
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon sea salt

How to Make Cottage Cheese Ice Cream with Brown Butter and Vanilla

Making this ice cream is surprisingly simple, and the results are absolutely delicious. Follow these steps for a smooth and creamy dessert.

Step 1: Brown the Butter

Brown butter is what gives this ice cream its deep, caramelized flavor.

• In a small saucepan, melt the butter over medium heat.
• Keep stirring as it melts and begins to foam. After a few minutes, you’ll notice small golden-brown bits forming at the bottom of the pan, and the butter will develop a rich, nutty aroma.
• Once it turns a deep golden brown, remove it from heat immediately to prevent burning. Let it cool slightly.

Step 2: Blend Everything Together

• In a blender or food processor, combine the cottage cheese, honey (or maple syrup), vanilla extract, sea salt, and the cooled brown butter.
• Blend until completely smooth and creamy. This step is key—keep blending until there are no visible curds. The mixture should be thick and silky.

Step 3: Freeze Until Firm

• Pour the mixture into a loaf pan or freezer-safe container. Smooth out the top with a spatula.
• Cover and freeze for about 3–4 hours, or until it reaches your desired ice cream consistency.
• If it becomes too firm, let it sit at room temperature for 5–10 minutes before scooping.

Step 4: Scoop and Enjoy!

• Once the ice cream has set, scoop it into bowls or cones and enjoy the rich, creamy flavors.
• For an extra touch, drizzle with a little honey or sprinkle with some toasted nuts.

Helpful Tips

• Use Full-Fat Cottage Cheese – Low-fat versions won’t give you the same creamy texture.
• Blend Until Silky Smooth – Any lumps will freeze into icy bits, so take your time blending.
• Let It Soften Before Serving – If frozen too long, let it sit out for a few minutes for the best texture.
• Experiment with Add-Ins – Swirl in peanut butter, mix in chocolate chips, or add crushed nuts for a fun twist!

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 3 hours 15 minutes (including freezing)
• Yield: About 4 servings
• Category: Dessert
• Method: No-Churn, Blending
• Cuisine: American
• Diet: Vegetarian

Notes

• If you prefer a sweeter ice cream, adjust the honey or maple syrup to taste.
• Brown butter enhances the flavor, but you can skip it for a simpler version.
• This ice cream is best enjoyed within a few days for the freshest taste.

Nutritional Information (Per Serving)

• Calories: ~180
• Protein: ~10g
• Carbohydrates: ~15g
• Fat: ~10g
• Sugar: ~12g

Frequently Asked Questions

Can I Use Greek Yogurt Instead of Cottage Cheese?

Yes! Greek yogurt can work, but it won’t be as creamy as cottage cheese. If using yogurt, consider adding a bit of heavy cream or coconut cream for a smoother texture.

How Long Does This Ice Cream Last in the Freezer?

It’s best within 3–5 days, though it can last up to 2 weeks. Just let it soften before scooping.

Can I Make This Dairy-Free?

You can try using dairy-free cottage cheese and coconut oil instead of butter, but the texture may vary.

Storage Instructions

• Store in an airtight, freezer-safe container to prevent ice crystals from forming.
• If it hardens too much, let it sit at room temperature for a few minutes before serving.

Related Recipes

If you loved this ice cream, check out these other creamy delights:

• Apple Pie Bombs
• Tiramisu Cheesecake – A Heavenly Fusion of Two Classics
• Lemon Custard Cake – A Light and Luscious Treat
• Vanilla Magic Custard Cake

Conclusion

This Cottage Cheese Ice Cream with Brown Butter and Vanilla is proof that healthy desserts can be just as indulgent as traditional ones. With its creamy texture, rich flavor, and high-protein benefits, it’s a treat you can feel good about. Plus, it’s incredibly easy to make—just blend, freeze, and enjoy!

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