Step 1: Blend the Ingredients
Add the cottage cheese, coconut milk, shredded coconut, and honey (or maple syrup) to a blender or food processor.
Blend until completely smooth and creamy, scraping down the sides as needed to incorporate all the coconut.

Step 2: Pour and Freeze
Pour the creamy coconut 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 thoroughly with a spatula to maintain a creamy texture.
Repeat this process for about 1–2 hours, or until the ice cream is firm but still scoopable.

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

Storage Instructions

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

Make Ahead:
Blend and freeze the mixture ahead of time for a ready-to-enjoy tropical dessert whenever you like.

Warm Up:
Let it sit at room temperature for 5–10 minutes before serving for a soft, creamy scoop.