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, cocoa powder, 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, creamy, and uniform in color. This is the most critical step for texture – ensure no cottage cheese curds remain visible. Scrape down the sides as needed. This might take 1-3 minutes depending on your blender.

3. Initial Freeze:

• Pour the smooth chocolate mixture into a shallow, freezer-safe dish. Spread it out evenly.
• Place the dish in the freezer, uncovered, for 1-2 hours, until the edges are frozen and the center is starting to firm up but is still slushy/stirrable.

4. Stir During Freezing (Key Step):

• Remove the dish from the freezer. Use a sturdy spoon or spatula to vigorously stir the mixture, breaking up the frozen edges and incorporating them into the softer center. Aim to break down ice crystals as much as possible.
• Return the dish to the freezer. Repeat this stirring process every 30 minutes for the next 1-2 hours (or until the mixture becomes too firm to stir easily). This manual “churning” helps improve the final texture.

5. Final Freeze:

• Once the mixture is uniformly frozen and difficult to stir, 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.

6. Serve:

• Remove the Chocolate Cottage Cheese Ice Cream from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.
• Scoop into bowls and garnish with dark chocolate shavings before serving.

Minimal effort for a healthy chocolate treat!