Home Healthy RecipesDessert Cottage Cheese Ice Cream with Brown Butter and Vanilla

Cottage Cheese Ice Cream with Brown Butter and Vanilla

by Kaitlynn Fenley

This is my delicious twist on the TikTok viral cottage cheese ice cream! You only need four ingredients to make this high-protein brown butter vanilla cottage cheese ice cream.

High Protein Cottage Cheese Ice Cream

You’ll love this recipe because it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker! A half-cup serving of this cottage cheese ice cream has 12 grams of protein, making it a healthy and balanced sweet snack.

What’s the Hype with Cottage Cheese?

Cottage cheese has gained popularity in recent years due to several key factors:

  1. Nutritional Profile:
    • High Protein: Cottage cheese is an excellent source of protein, which is essential for muscle repair, growth, and overall health. The protein content makes it a popular choice for fitness enthusiasts and those looking to increase their protein intake.
    • Low in Calories: It is relatively low in calories, making it a good option for those trying to manage their weight.
    • Rich in Nutrients: Cottage cheese provides essential nutrients such as calcium, phosphorus, selenium, and B vitamins.
  2. Versatility:
    • You can use cottage cheese in various dishes, both sweet and savory. You can eat it on its own, mixed with fruits or vegetables, added to smoothies, used as a topping for salads or toast, or incorporated into recipes like pancakes, dips, and casseroles.
  3. Digestive Health:
    • Cottage cheese contains probiotics, especially if you make it at home using cultures, which can support gut health by promoting a healthy balance of gut bacteria.
  4. Satiety:
    • The high protein content in cottage cheese can make you feel fuller longer, aiding in weight management and reducing overall calorie intake.
  5. Dietary Trends:
    • Cottage cheese is well-suited to several popular dietary trends, such as low-carb, high-protein, and ketogenic diets. Its nutritional profile makes it a suitable option for these diets.
  6. Convenience:
    • It is a convenient and quick snack option requiring little preparation. This makes it an attractive choice for busy individuals seeking a nutritious snack.
  7. Health Benefits:
    • Regular consumption of cottage cheese can contribute to muscle maintenance, bone health (due to its calcium content), and overall nutritional balance.

These factors combined have contributed to the growing popularity and “hype” around cottage cheese as a nutritious and versatile food choice.

Does Cottage Cheese Ice Cream Taste Good?

Yes! The flavor is sweet and creamy, reminiscent of cheesecake. If you like cheesecake, you’ll love the taste of this cottage cheese ice cream. Because cottage cheese is so thick and creamy, it maintains a great texture even as it starts to melt.

Brown Butter and Vanilla Cottage Cheese Ice Cream

Here is everything you need to make brown butter and vanilla cottage cheese ice cream:

  • Cottage Cheese: This is the crucial ingredient! I love to use my homemade cottage cheese. If I don’t have homemade cottage cheese, I love the extra creamy Good Culture brand from the store. If you are lactose intolerant, you can also use Cood Culture lactose free cottage cheese.
  • Honey: Raw local honey is best for this recipe, but pure maple syrup works well too.
  • Brown Butter: Brown butter is lightly toasted butter. I suggest using salted butter to make the brown butter, but unsalted works, too, if you’re watching your salt consumption.
  • Vanilla: We love vanilla ice cream, so vanilla extract adds a perfect vanilla ice cream flavor.
  • Blender: You can use a blender or a food processor. I love using my Vitamix to make cottage cheese ice cream.
  • Loaf Pan: Freezing the ice cream in a loaf pan makes it super easy to scoop.

How to Store Cottage Cheese Ice Cream

In the freezer: Transfer the cottage cheese ice cream to an airtight container and store it in the freezer for up to three months. Cover the surface with a plastic wrap before sealing the container to prevent ice crystals from forming.

Thawing: Allow the ice cream to sit at room temperature for 10 minutes before scooping. This will make it easier to scoop and provide a creamier 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.
brown butter vanilla cottage cheese ice cream in a tiny white bowl with a silver spoon.

Cottage Cheese Ice Cream with Brown Butter and Vanilla

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5 from 2 reviews

This is my delicious twist on the TikTok viral cottage cheese ice cream! You only need four ingredients to make this high-protein brown butter vanilla cottage cheese ice cream.

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • freeze time: 5 hours
  • Cook Time: 5 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 4 servings
  • Category: Cottage Cheese
  • Method: Frozen


  • 2 cups full-fat creamy cottage cheese*
  • 1/3 cup honey
  • 1 tsp vanilla
  • 2 tablespoons salted butter


  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!


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

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram


Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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Alex June 10, 2024 - 6:23 pm

I made this last night, and went to serve it today and it’s basically a brick. It’s been out at room temp for 30 minutes and it’s way too hard to scoop.

When it says “completely frozen” does it mean just frozen enough to set up?

Kaitlynn Fenley June 10, 2024 - 6:31 pm

completely frozen the same way any store bought ice cream is completely frozen. Should be easily scoop-able with a proper ice cream scoop after about 10 minutes at room temp.

Rebekah Botero June 13, 2024 - 6:07 pm

Made this today for my family and dug in tonight. I was shocked at how delicious it was! Couldn’t believe it. I am already adding more cottage cheese to my Walmart delivery order and can’t wait to make it again. I tried the coffee variation as well but messed up my espresso serving – oops. Still good, just a little bitter. My 3yo loves it though! Definitely want to try the strawberry version next, as well as the browned butter and vanilla and fold in some toasted pecans to make it a butter pecan – yummmm. Thanks for sharing!

Libby June 22, 2024 - 12:23 am

This is currently in my freezer, I got impatient and tried it while it was still liquidy. It is decadent. It tasted like if cheesecake was a milkshake and I want to eat it forever. I’m excited to see how the texture of the ice cream will turn out tomorrow, but I don’t know if I’ll have any left by then. Make this!