Cottage Cheese Ice Cream with Brown Butter and Vanilla
A delightful twist on traditional ice cream, this cottage cheese ice cream combines creamy cottage cheese with rich brown butter and aromatic vanilla for a satisfying and protein-packed dessert.
Ingredients
Base Ingredients
- 2 cups cottage cheese Use high-quality, full-fat cottage cheese for creaminess.
- 1 cup heavy cream
- ¾ cup brown sugar Adjust to taste for sweetness.
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter Browned for flavor.
- Pinch salt
Instructions
Preparation
- In a medium saucepan over medium heat, melt the unsalted butter, stirring frequently until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.
- In a blender or food processor, combine the cottage cheese, heavy cream, brown sugar, whole milk, vanilla extract, and salt. Add the cooled brown butter, scraping in any bits from the bottom of the pan.
- Blend the mixture until it becomes smooth and creamy, which may take a minute or two.
- Pour the blended mixture into a freezer-safe container, ensuring there’s enough space for expansion as it freezes. Cover tightly.
- Freeze the ice cream for at least 4-6 hours or until solid. Stir every hour for the first few hours if a softer texture is desired.
- Scoop out servings when ready to enjoy, allowing to sit at room temperature for a few minutes if too hard.
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Notes
For serving, use elegant bowls or mason jars and consider drizzling with warm caramel sauce or adding fresh fruits and whipped cream. Ensure proper storage in an airtight container to maintain freshness for up to a month.