Step 1: Blend the Ingredients
In a blender or food processor, combine the cottage cheese, raspberries, honey (or maple syrup), and lemon juice. Blend until completely smooth and creamy, scraping down the sides if needed to make sure all the raspberries are blended in.

Step 2: Pour and Freeze
Pour the raspberry mixture into a shallow dish or freezer-safe 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 prevent ice crystals from forming and to keep the texture creamy. Repeat this stirring process for about 1 to 2 hours, or until the ice cream is firm but still scoopable.

Step 4: Serve and Enjoy
Let the ice cream sit at room temperature for about 5 minutes before serving to soften slightly. Scoop into bowls, cones, or enjoy it right out of the container for a creamy, berry-filled treat.

Storage Instructions
Store your raspberry ice cream in an airtight container in the freezer for up to 1 week. Let it sit at room temperature for a few minutes before scooping for the best texture. You can blend and freeze the mixture ahead of time to have a refreshing, homemade dessert ready whenever you need it.