1. Combine Ingredients in Blender:

• Place the cottage cheese, peanut butter, honey or maple syrup, and vanilla extract into the container of your blender or food processor.

2. Blend Until Smooth:

• Secure the lid tightly. Blend the mixture on high speed until it is exceptionally smooth and creamy. This is the most important step and may take 1-3 minutes depending on your blender’s power.
• Stop occasionally to scrape down the sides of the container with a rubber spatula to ensure everything is fully incorporated and no cottage cheese curds remain. The mixture should be thick and smooth.

3. Initial Freeze:

• Pour the blended peanut butter mixture into a shallow, freezer-safe dish. Smooth the top.
• Place the dish uncovered in the freezer for 1-2 hours, until the edges are frozen firm and the center is becoming icy and slushy.

4. Stir During Freezing (No-Churn Method):

• Remove the dish from the freezer. Vigorously stir the mixture with a sturdy spoon or spatula, breaking up all the frozen parts and mixing them thoroughly into the softer center. Scrape the sides and bottom well. Smooth the top again.
• Return the dish to the freezer. Repeat this stirring process every 30 minutes for the next 1-2 hours (aiming for 2-4 stirring sessions total). This minimizes ice crystals and creates a creamier texture.

5. Final Freeze:

• After the last stirring session, cover the container tightly (press plastic wrap onto the surface or use an airtight lid).
• Freeze until completely firm, typically another 2-4 hours or overnight.

6. Thaw Briefly and Serve:

• Before serving, remove the container from the freezer and let it sit at room temperature for 5-10 minutes. This slight softening makes scooping much easier.
• Scoop the Peanut Butter Cottage Cheese Ice Cream into bowls or cones. Garnish with chopped peanuts or mini chocolate chips, if desired.