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

1. Blend Ingredients:

• In a blender or food processor, combine the cottage cheese, sliced strawberries, honey (or maple syrup), and vanilla extract.
• Blend on high speed until the mixture is completely smooth and creamy. Scrape down the sides as needed to ensure no cottage cheese curds remain. Achieving maximum smoothness now helps minimize iciness later.

2. Initial Freeze:

• Pour the blended mixture into a shallow, freezer-safe dish. Spread it out relatively evenly.
• Place the dish in the freezer, uncovered, for 1-2 hours, until the edges start to freeze but the center is still somewhat soft.

3. Stir During Freezing (Crucial Step):

• Remove the dish from the freezer. Vigorously stir the mixture with a spoon or spatula, breaking up any frozen parts on the edges and mixing them into the softer center. This helps break down 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 mostly frozen but still stirrable). The more frequently you stir, the smoother the final texture will be.

4. Final Freeze:

• Once the mixture is uniformly frozen and difficult to stir easily, cover the container tightly (with a lid or plastic wrap).
• Freeze for at least another 1-2 hours, or until completely firm.

5. Serve:

• Remove the “ice cream” from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly before scooping and serving.

The stirring step is key for a better no-churn texture!