Blend the base: Add cottage cheese, honey or maple, vanilla, and salt to a high-speed blender or food processor. Blend until completely smooth and creamy, 30–60 seconds. Scrape down the sides and blend again to remove any remaining curds.
Taste and adjust: Taste the mixture. Add more sweetener if you want it sweeter (frozen desserts taste less sweet). Blend in any optional flavor boosters now—cocoa, nut butter, berries, or espresso.
Add mix-ins: If using chocolate chips, nuts, or cookie pieces, pulse briefly or fold them in by hand to keep texture.
Transfer and freeze: Pour into a shallow, freezer-safe container. Smooth the top. Press a piece of parchment directly on the surface to minimize ice crystals. Freeze 1–2 hours for a soft-serve texture, 3–4 hours for a firmer scoop.
Serve: If very firm, let it sit at room temperature 5–10 minutes to soften, then scoop. Add toppings like a drizzle of honey, chopped chocolate, or fresh berries.
Use full-fat cottage cheese for the creamiest finish and fewer ice crystals.
Blend thoroughly until glossy and silky; grit means it needs more time.
Shallow containers freeze faster and soften quicker for scooping.
Sweeten slightly more than you think since cold mutes sweetness.
Stir halfway through a longer freeze to keep it creamy if you skip parchment.
