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, caramel sauce, sea salt, honey or maple syrup (if using – start with less and add more if needed), and vanilla extract (if using).

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 for the best texture. This might take 1-2 minutes.

3. Initial Freeze:

• Pour the smooth caramel 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 solid and the center is becoming firm but still slushy/stirrable.

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 the frozen sections and incorporating them into the softer center. Scrape the sides and bottom well.
• 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 quite firm, making stirring difficult. This helps minimize large ice crystals.

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.

6. Serve:

• Remove the Salted Caramel Cottage Cheese Ice Cream from the freezer and let it sit at room temperature for 5-10 minutes (or slightly longer) to soften for easier scooping.
• Scoop into bowls and garnish with whipped cream, extra chopped pecans, a sprinkle of flaky sea salt, or an extra drizzle of caramel sauce, if desired.

An easy path to a unique frozen treat!