Let’s create this high-protein Lemon Cottage Cheese Ice Cream:

1. Prepare the Lemon:

• Thoroughly wash and dry your lemon. Using a microplane or zester, grate the zest from the entire lemon into a small bowl.
• Then, cut the lemon(s) in half and squeeze out ½ cup of fresh lemon juice, removing any seeds.

2. Blend the Ice Cream Base:

• Add the 2 cups of cottage cheese, the ½ cup of fresh lemon juice, the lemon zest, and the ½ cup of honey or maple syrup to the container of a high-powered blender or a food processor.
• Secure the lid tightly. Blend on high speed until the mixture is completely and totally smooth and creamy. This may take 1-3 minutes depending on your blender.
• Stop and scrape down the sides of the blender as needed with a rubber spatula to ensure everything, especially any stubborn cottage cheese curds, is well incorporated and a velvety smooth texture is achieved.

3. Prepare for Freezing (No-Churn Method):

• Pour the smooth lemon mixture into a shallow, freezer-safe dish (like a loaf pan or an 8×8 inch pan).
• Spread the mixture out evenly using a spatula.

4. Freeze and Stir:

• Place the dish, uncovered, into the freezer.
• After 30 minutes, remove the dish from the freezer. Use a fork or a spoon to vigorously stir the mixture, breaking up any ice crystals that have formed, especially around the edges and on the bottom. Smooth the top again.
• Return the dish to the freezer. Repeat this process of stirring every 30 minutes for a total of 1 to 2 hours. This manual stirring acts like a churn, helping to create a creamier texture.

5. Final Freeze:

• After 2 hours of periodic stirring, the ice cream should be firm but still somewhat scoopable. For a harder, more traditional ice cream texture, cover the container tightly with a lid or plastic wrap and freeze for an additional 1-2 hours, or until it reaches your desired firmness.

6. Serve:

• Let the ice cream sit at room temperature for a few minutes (5-10 minutes if frozen solid overnight) to make it easier to scoop.
• Scoop into bowls or cones. Enjoy your delicious homemade high-protein ice cream!

7. Store:

• Store any remaining ice cream in an airtight container in the freezer for up to 2 weeks for the best texture.

The blending and stirring steps are key for a creamy no-churn result!