In a medium saucepan over medium heat, add unsalted butter and cook until it melts and turns golden brown, about 5-7 minutes.

In a blender or food processor, combine the cooled brown butter, cottage cheese, honey or maple syrup, and vanilla extract. Blend until smooth, about 1-2 minutes.

Pour the blended mixture into an airtight container and freeze for at least 5 hours.

Before serving, let the ice cream sit at room temperature for about 10-15 minutes.

Scoop and serve the ice cream into bowls or cones, optionally topping with fresh fruit, nuts, or chocolate shavings.