Step 1: Blend the Ingredients
In a blender or food processor, add the cottage cheese, ripe bananas, honey (or maple syrup), and vanilla extract.
Blend until completely smooth and creamy, scraping down the sides as needed to make sure everything is fully incorporated.

Step 2: Pour and Freeze
Pour the creamy banana mixture into a shallow dish or container.
Spread it out evenly to promote even freezing and minimize ice crystals.
Place the container in the freezer.

Step 3: Stir During Freezing
Every 30 minutes, stir the mixture thoroughly with a spatula.
This step keeps the ice cream creamy by breaking up any forming ice crystals.
Repeat this process for about 1–2 hours, until the ice cream is frozen and scoopable.

Step 4: Serve and Enjoy
Once frozen, let the ice cream sit at room temperature for 5 minutes to soften slightly.
Scoop into bowls, cones, or enjoy it straight from the dish for a creamy, dreamy banana treat.

Storage Instructions

Keep Fresh:
Store the ice cream in an airtight container in the freezer for up to 1 week.
Allow it to sit at room temperature for a few minutes before scooping for the best texture.

Make Ahead:
You can prepare the mixture ahead of time and freeze it when you’re ready to enjoy a cool, sweet treat.

Warm Up:
Let the container sit at room temperature for 5–10 minutes to soften naturally.
Avoid microwaving to preserve the creamy texture.