Butter pecan has always been one of my favorite treats, but making classic custard at home can take quite a bit of work.
In this cottage cheese brown butter pecan ice cream, I decided to take a much easier approach by blending cottage cheese right into the base.
Blending the cottage cheese makes the ice cream remarkably thick and velvety without needing any eggs or cooking a traditional custard.
It also brings a very mild tang that balances the deep, sweet flavors of the brown butter and brown sugar.
Tossed with crunchy candied nuts, this is easily one of the smoothest homemade frozen desserts I have ever made.
Why I Love This Recipe
Rich Brown Butter Flavor – Browning the butter creates deep caramel and nutty notes that elevate this dessert way beyond regular ice cream.
Ultra Silky Texture – Blending the cottage cheese with heavy cream turns the base completely smooth without leaving behind any curds.
Crunchy Candied Pecans – Sweet, buttery toasted pecans add a crisp and satisfying crunch to every single creamy scoop.
No Egg Custard Needed – You get the richness of traditional custard without having to slowly temper raw eggs over the stove.
The Ingredients
For the Candied Pecans
- 1 cup Pecan Halves, Roughly Chopped
- 1 tbsp Unsalted Butter
- 1 tbsp Brown Sugar
- 1 pinch Salt
For the Ice Cream
- 4 tbsp Unsalted Butter
- 2/3 cup Packed Brown Sugar
- 1/2 cup Whole Milk
- 2 cups Full Fat Cottage Cheese
- 1 cup Heavy Cream
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
How to Make This Recipe
Step 1
Melt 1 tbsp butter in a skillet over medium heat. Add the pecans and toast for 3 to 4 minutes, stirring often, until fragrant.
Sprinkle in 1 tbsp brown sugar and a pinch of salt and stir for 1 minute until the nuts look glossy. Spread them on parchment paper and let cool completely.
Step 2
In a small saucepan over medium heat, melt 4 tbsp butter and keep swirling the pan for 4 to 6 minutes. It will foam, then turn golden brown with toasty brown bits on the bottom and a nutty smell.
Step 3
Remove the pan from the heat and whisk in the brown sugar, then carefully whisk in the milk, as it will bubble up. Return to low heat and whisk for 1 to 2 minutes until the sugar dissolves into a smooth butterscotch, then cool for 15 minutes.
Step 4
Pour the butterscotch into a high-speed blender, scraping in all the brown bits. Add the cottage cheese, heavy cream, vanilla and salt and blend for 1 to 2 minutes until completely silky.
Step 5
Transfer the base to a container and refrigerate for at least 2 hours until very cold.
Step 6
Churn the base in a pre-frozen ice cream maker for 20 to 25 minutes until thick and creamy. Add the candied pecans during the last minute of churning.
Step 7
Transfer to a freezer-safe container, press plastic wrap onto the surface and freeze for 3 to 4 hours until firm. Soften at room temperature for 10 minutes before scooping.
Quick Tips
Use a Light-Colored Pan for the Butter
I recommend using a stainless steel or light-colored skillet when you brown the butter.
A dark pan makes it almost impossible to see the milk solids turning golden at the bottom.
Watch the pan closely because the butter can turn from toasted to burnt in just a few seconds.
Let the Butterscotch Cool Before Blending
From my experience, you should never pour the hot butterscotch syrup straight onto the cold dairy.
If the syrup is still hot, the heat can separate the heavy cream and warm up your blender.
Giving the mixture 15 minutes to cool down keeps your ice cream base smooth and thick.
Blend Until the Curds Are Completely Gone
You will get the best results if you run your blender on high speed for at least two full minutes.
Cottage cheese curds are stubborn, and any leftover texture will turn grainy once the ice cream freezes.
Stop the blender halfway through to scrape down the sides so every last curd gets broken down.
More Favorites
- Cottage Cheese Chocolate Chip Blondies
- Cottage Cheese Protein Chocolate Fudge Ice Cream
- Cottage Cheese Protein Fudgy Brownies
- Cottage Cheese Protein Maple Pecan Cookies
- Cottage Cheese Protein Salted Honey Pistachio Ice Cream
Quick Answers
Can I make this without an ice cream maker?
Yes, you can pour the blended mixture directly into a shallow freezer-safe pan.
Stir it thoroughly with a fork every 30 minutes for the first two hours to break up ice crystals, then fold in the pecans before letting it freeze completely.
Cottage Cheese Brown Butter Pecan Ice Cream
Ingredients
For the Candied Pecans
- 1 cup Pecan Halves, Roughly Chopped
- 1 tbsp Unsalted Butter
- 1 tbsp Brown Sugar
- 1 pinch Salt
For the Ice Cream
- 4 tbsp Unsalted Butter
- 2/3 cup Packed Brown Sugar
- 1/2 cup Whole Milk
- 2 cups Full Fat Cottage Cheese
- 1 cup Heavy Cream
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
Equipment
- blender
- ice cream maker
Instructions
- Melt 1 tbsp butter in a skillet over medium heat. Add the pecans and toast for 3 to 4 minutes, stirring often, until fragrant. Sprinkle in 1 tbsp brown sugar and a pinch of salt and stir for 1 minute until the nuts look glossy. Spread them on parchment paper and let cool completely.
- In a small saucepan over medium heat, melt 4 tbsp butter and keep swirling the pan for 4 to 6 minutes. It will foam, then turn golden brown with toasty brown bits on the bottom and a nutty smell.
- Remove the pan from the heat and whisk in the brown sugar, then carefully whisk in the milk, as it will bubble up. Return to low heat and whisk for 1 to 2 minutes until the sugar dissolves into a smooth butterscotch, then cool for 15 minutes.
- Pour the butterscotch into a high-speed blender, scraping in all the brown bits. Add the cottage cheese, heavy cream, vanilla and salt and blend for 1 to 2 minutes until completely silky.
- Transfer the base to a container and refrigerate for at least 2 hours until very cold.
- Churn the base in a pre-frozen ice cream maker for 20 to 25 minutes until thick and creamy. Add the candied pecans during the last minute of churning.
- Transfer to a freezer-safe container, press plastic wrap onto the surface and freeze for 3 to 4 hours until firm. Soften at room temperature for 10 minutes before scooping.