This post may contain affiliate links. Please see our disclosure policy.
This browned butter protein ice cream is rich, creamy, and packed with protein, without any of the hassle of homemade ice cream. Just blend, freeze, and run through your Ninja Creami for the smoothest, creamiest texture. It’s the perfect way to satisfy a sweet craving while still feeling good about what you’re eating – there’s hardly any added sugar!
Table of Contents
- Brown Butter Protein Ice Cream (Ninja Creami Recipe)
- Why you’ll love this protein ice cream recipe
- Simple ingredients you’ll need
- How to make browned butter protein ice cream
- Watch me make this brown butter protein ice cream
- Recipe tip
- Serving suggestions
- Meal prep & storage
- Substitutions, optional variations & dietary adjustments
- Frequently asked questions
- More frozen high protein recipes you’ll love
- High Protein Browned Butter Ice Cream Recipe
- Save this brown butter ice cream to Pinterest and make it later!
Brown Butter Protein Ice Cream (Ninja Creami Recipe)
I’m a little obsessed with this browned butter protein ice cream!
Using browned butter ghee instead of browning your own butter makes this so much easier, since all that rich, nutty flavor is already built in and ready to go.
It still gives the ice cream that warm, toasted flavor that makes it taste so much more indulgent than a basic vanilla protein ice cream, just without any extra steps.
Between the cottage cheese and protein powder, each serving gives you 22 grams of protein, so it’s not only a treat, but fuel for your body too!
The trick to getting that perfect soft serve texture is running it through the machine twice, with a splash of milk added in between. Trust me on this – the texture is perfection!
Why you’ll love this protein ice cream recipe
Rich, nutty flavor – Browned butter adds a depth of flavor you won’t get from regular vanilla ice cream.
High protein – Cottage cheese and protein powder make this a treat you can feel good about – there’s over 40 grams of protein in the whole container!
No ice cream maker required – Just blend, freeze, and run it through the Ninja Creami.
Naturally sweetened – Just a touch of maple syrup keeps this from being too sweet.
Tastes like the best ice cream shop – Rich, creamy, and packed with browned butter flavor in every perfect scoop.
Simple ingredients you’ll need
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions
- Almond milk – The liquid base that helps everything blend smoothly.
- Cottage cheese – Blended until smooth, it adds a big protein boost and creamy texture.
- Vanilla protein powder – Adds extra protein and sweetness.
- Maple syrup – A touch of natural sweetness.
- Browned butter ghee – The star of the show, adding that rich, nutty, golden brown flavor!
- Vanilla bean paste – For classic vanilla flavor with pretty flecks of vanilla bean.
How to make browned butter protein ice cream
- Add the almond milk, cottage cheese, protein powder, maple syrup, browned butter ghee, and vanilla bean paste to a blender.
- Blend on high speed until completely smooth.
- Pour the brown butter ice cream base mixture into a Ninja Creami container.
- Freeze until completely solid, at least 24 hours.
- Run the frozen tub under hot water for 10-20 seconds to loosen it from the sides.
- Process on the lite ice cream setting.
- Add a splash of milk, then run the lite ice cream setting again for the perfect creamy texture.
- Scoop and enjoy right away!
Watch me make this brown butter protein ice cream
The full how to video can be watched below, or on my YouTube channel!
Recipe tip
- Freeze completely solid – A fully frozen base is what gives you that smooth, creamy texture instead of an icy one.
- Don’t skip the hot water step – Running the container under hot water for 10-20 seconds helps loosen it so the Creami can process it evenly and it’s not stuck on the sides.
- Add the splash of milk – This little trick softens the texture and helps it re-spin into something extra creamy.
- Blend until completely smooth – Any lumps of cottage cheese will still be there after freezing, so take the time to blend well.
- No browned butter ghee on hand? – Brown your own: melt regular butter in a small saucepan over medium heat, swirling often, until the milk solids turn golden brown and you notice a nutty aroma, about 5-7 minutes. Let it cool to room temperature before blending.
Serving suggestions
- Top with extra melted browned butter drizzled over the top.
- Add a sprinkle of flaky sea salt for a sweet and salty finish.
- Serve with a few dark chocolate chips or crushed graham crackers on top.
- Pair with warm cookies for an ice cream sandwich situation.
- Press it into a lined loaf pan and freeze for a quick, no-churn ice cream cake for a celebration.
Meal prep & storage
This homemade browned butter ice cream stores well in the Ninja Creami container, or transfer it to a mason jar or other airtight container, in the freezer for up to 2 weeks.
If it freezes solid again after the first day, just run it through the lite ice cream setting again to bring back that creamy texture.
Substitutions, optional variations & dietary adjustments
Below you’ll find a list of substitutions that will work well in this healthy homemade ice cream recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Protein powder – Any vanilla protein powder works, though flavor and sweetness will vary slightly by brand.
Almond milk – Any milk you have works here, dairy or non-dairy. Whole milk or a splash of heavy cream will make it even richer and creamier.
Cottage cheese – Plain Greek yogurt can work in a pinch, though the texture will be slightly different. I used 2% cottage cheese, but whole milk cottage cheese will work too and give you a richer texture.
Browned butter ghee – Regular browned butter works too – just let it cool to room temperature before blending.
Maple syrup – Honey, granulated sugar, light brown sugar, or dark brown sugar all work as sweetener swaps.
Vanilla bean paste – Vanilla extract works just as well if that’s what you have on hand.
Frequently asked questions
Yes, this recipe is written for the Ninja Creami. The freeze and re-spin process is what gives it that smooth, ice cream like texture from a blended base.
The hot water helps loosen the frozen base from the sides of the container so the Creami blade can process it more evenly, giving you a smoother result.
You could use regular melted butter or ghee, but browned butter is what gives this recipe its signature nutty, rich flavor, so I’d recommend taking the extra few minutes to brown it.
It’s best within the first week or two. Store it in an airtight container and re-spin on the lite ice cream setting if it hardens back up.
Yes. Pour the blended mixture into a loaf pan and freeze, then break it into chunks and blend in a food processor until smooth, repeating once or twice for the creamiest texture. You can also churn it in a traditional ice cream maker or ice cream machine following the manufacturer’s instructions.
More frozen high protein recipes you’ll love
- Ninja Creami raspberry protein ice cream
- Raspberry cheesecake cottage cheese protein ice cream
- Chocolate protein popsicles
High Protein Browned Butter Ice Cream
Ingredients
- 3/4 cup almond milk
- 3/4 cup cottage cheese
- 1 scoop vanilla protein powder
- 1 tbsp maple syrup
- 1/2 tbsp browned butter ghee
- 1 tsp vanilla bean paste
Instructions
- Blend the base. Add the almond milk, cottage cheese, protein powder, maple syrup, browned butter, and vanilla bean paste to a blender. Blend until completely smooth.
- Freeze. Pour the mixture into your Ninja Creami pint container and freeze for at least 24 hours, until completely solid.
- Spin it. Run the frozen container under hot water for 10-20 seconds to loosen it, then process on the lite ice cream setting.
- Re-spin for creaminess. Add a splash of milk to the center, then run it through the lite ice cream setting once more for that perfect soft serve texture.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Save this brown butter ice cream to Pinterest and make it later!
If you try this browned butter protein ice cream recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
