In a small saucepan, melt ½ cup of salted butter over medium heat, stirring constantly until it turns a rich golden brown, about 5-7 minutes. Then remove from heat and let it cool slightly.

In a food processor or blender, combine the browned butter with 2 cups of full-fat cottage cheese, ½ cup of honey, and 1 teaspoon of pure vanilla extract. Blend until smooth and creamy, about 1-2 minutes.

Pour the blended mixture into a loaf pan and cover it tightly. Place in the freezer for about 5 hours until firm.

Once frozen, let it thaw in the refrigerator for about 45 minutes before serving to make it easier to scoop.

Scoop the ice cream into bowls and serve. Optionally top with fresh fruit, honey, or nuts.