Step 1: Blend the Ingredients
In a blender or food processor, combine the cottage cheese, lemon juice, lemon zest, and honey (or maple syrup).
Blend until completely smooth and creamy, scraping down the sides if needed to make sure everything is fully incorporated.

Step 2: Pour and Freeze
Pour the lemony mixture into a shallow dish or container.
Spread it evenly to help it freeze faster and prevent large ice crystals.
Place the container into the freezer.

Step 3: Stir During Freezing
Every 30 minutes, stir the mixture thoroughly with a spatula to keep the texture creamy.
Continue stirring every 30 minutes for about 1–2 hours, or until the ice cream is firm but still scoopable.

Step 4: Serve and Enjoy
When ready to serve, let the ice cream sit at room temperature for about 5 minutes to soften slightly.
Scoop into bowls or cones and savor the bright, creamy flavor with every bite.

Storage Instructions

Keep Fresh:
Store the lemon ice cream in an airtight container in the freezer for up to 1 week.
Let it sit out for 5–10 minutes before scooping to get the perfect creamy texture.

Make Ahead:
Blend and freeze the mixture ahead of time for a quick, refreshing dessert whenever you need a pick-me-up.

Warm Up:
Allow it to soften naturally at room temperature for the creamiest texture without microwaving.