Let’s walk through this incredibly simple blending and freezing process:

1. Blend Ingredients:

• In the container of your blender or food processor, combine the cottage cheese, ripe bananas, honey (or maple syrup), and vanilla extract.

2. Blend Until Smooth:

• Secure the lid and blend on high speed until the mixture is completely smooth and creamy. Scrape down the sides as needed. Ensure no cottage cheese curds remain – aim for a silky texture. This might take 1-2 minutes.

3. Initial Freeze:

• Pour the smooth banana mixture into a shallow, freezer-safe dish and spread evenly.
• Place the dish in the freezer, uncovered, for 1-2 hours, until the edges are frozen and the center is becoming firm but still somewhat soft/slushy.

4. Stir During Freezing (Key Step for Texture):

• Remove the dish from the freezer. Use a sturdy spoon or spatula to vigorously stir the mixture, breaking up any frozen parts (especially around the edges) and incorporating them into the softer center. This helps minimize large ice crystals.
• Return the dish to the freezer. Repeat this stirring process every 30 minutes for the next 1-2 hours, or until the mixture is uniformly frozen and difficult to stir easily.

5. Final Freeze:

• Once the mixture is mostly firm and uniformly frozen, cover the container tightly (with a lid or plastic wrap pressed onto the surface).
• Freeze for at least another 1-2 hours, or until completely firm and scoopable (after slight softening).

6. Serve:

• Remove the Banana Cottage Cheese Ice Cream from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly before scooping and serving.

Minimal effort for a healthy frozen delight!