1. Combine Ingredients in Blender:

• Place the cottage cheese, fresh or frozen blueberries, honey or maple syrup, and lemon juice into the container of your blender or food processor.

2. Blend Until Smooth:

• Secure the lid tightly. Blend the mixture on high speed until it is completely smooth, creamy, and evenly colored. This is key for the final texture and may take 1-3 minutes depending on your blender.
• Stop occasionally to scrape down the sides of the container with a rubber spatula to ensure all ingredients, especially the blueberry skins, are fully blended. The mixture should be thick and smooth.

3. Initial Freeze:

• Pour the blended blueberry mixture into a shallow, freezer-safe dish. Smooth the top.
• Place the dish uncovered in the freezer for 1-2 hours, until the edges are frozen and the center is becoming firm but still slushy.

4. Stir During Freezing (No-Churn Method):

• Remove the dish from the freezer. Use a sturdy spoon or spatula to stir the mixture vigorously, breaking up any large ice crystals and mixing the frozen edges into the slushy center. Smooth the top again.
• Return the dish to the freezer. Repeat this stirring process every 30 minutes for the next 1-2 hours (aiming for 2-4 stirring sessions total). This step is crucial for minimizing iciness and creating a creamier texture.

5. Final Freeze:

• After the last stirring session, cover the container tightly (press plastic wrap onto the surface or use an airtight lid).
• Freeze until completely firm, typically another 2-4 hours or overnight.

6. Thaw Briefly and Serve:

• Before serving, remove the container from the freezer and let it sit at room temperature for 5-10 minutes. This slight softening makes it much easier to scoop.
• Scoop the Blueberry Cottage Cheese Ice Cream into bowls or cones. Garnish with extra fresh blueberries or a sprinkle of lemon zest, if desired.