Step 1: Add the full-fat cottage cheese, maple syrup (or honey), and vanilla extract to a high-speed blender.
Step 2: Blend on high speed for 1-2 minutes, or until the mixture is completely smooth and creamy. Stop and scrape down the sides of the blender once or twice to ensure there are no curds remaining. The consistency should be like a thick, pourable yogurt.
Step 3: If adding mix-ins (like chocolate chips or a fruit swirl), gently fold them into the blended cottage cheese ice cream base now. For a swirl, pour half the base into your freezer-safe container, add half the swirl, then repeat with the remaining base and swirl ingredients.
Step 4: Pour the cottage cheese ice cream mixture into a freezer-safe container. Cover tightly with a lid or plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent ice crystal formation.
Step 5: Freeze for at least 4-6 hours, or preferably overnight, until the cottage cheese ice cream is firm and scoopable. If it freezes too hard, let it sit at room temperature for 10-15 minutes before serving.
Step 6: Scoop and enjoy your delicious, high-protein cottage cheese ice cream! Store any leftovers in an airtight container in the freezer.