Step 1: Blend the Ingredients
In a high-speed blender or food processor, combine the cottage cheese, sliced strawberries, honey (or maple syrup), and vanilla extract.
Blend until completely smooth and creamy.
Scrape down the sides of the blender as needed to ensure everything is fully incorporated.

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

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

Step 4: Serve and Enjoy
Once fully frozen, let the ice cream sit at room temperature for 5–10 minutes to soften slightly before scooping.
Scoop into bowls or cones and enjoy immediately for the best texture and flavor.

Storage Instructions

Keep Fresh:
Store the ice cream in an airtight container in the freezer for up to 1 week.
For the best texture, allow it to sit out for a few minutes before scooping after being fully frozen.

Make Ahead:
You can make this ice cream a day ahead for parties or meal prep.
Stir once or twice while freezing to keep it creamy.

Warm Up:
Let the container sit at room temperature for a few minutes to soften before serving.
No microwaving needed—just a little patience.