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

Step 2: Pour and Freeze
Pour the creamy chocolate mixture into a shallow dish or container.
Spread it out evenly to help it freeze faster and more evenly.
Place the container into the freezer.

Step 3: Stir During Freezing
Every 30 minutes, stir the mixture with a spatula to help maintain a creamy texture and prevent ice crystals from forming.
Repeat this process for about 1–2 hours, or until the ice cream is frozen and scoopable.

Step 4: Serve and Enjoy
Once the ice cream is frozen, let it sit at room temperature for about 5 minutes to soften slightly before scooping.
Scoop into bowls, cones, or enjoy straight from the dish!

Storage Instructions

Keep Fresh:
Store your chocolate cottage cheese ice cream in an airtight container in the freezer for up to 1 week.
Allow it to sit out for a few minutes before scooping if it becomes too firm.

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

Warm Up:
Simply leave the container at room temperature for 5–10 minutes to soften naturally—no microwaving needed.