1. 1. Combine Ingredients in a Blender: Add the cottage cheese, honey (or maple syrup), fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt to a high-speed blender or food processor.

2. 2. Blend Until Smooth: Secure the lid and blend on high speed until the mixture is completely smooth and creamy. There should be no visible lumps of cottage cheese. This might take 1-2 minutes, depending on your blender. Scrape down the sides as needed to ensure everything is fully incorporated.

3. 3. Taste and Adjust: Once blended, taste the mixture. If you prefer it sweeter, add a little more honey or maple syrup. If you want more lemon zing, add a tiny bit more lemon juice or zest. Blend again briefly to incorporate any adjustments.

4. 4. Transfer to a Freezer-Safe Container: Pour the smooth cottage cheese mixture into a shallow, freezer-safe container. A loaf pan or a glass dish with a lid works well.

5. 5. Freeze Until Firm: Cover the container tightly and place it in the freezer. Freeze for at least 2-4 hours, or until it reaches your desired ice cream consistency. For a firmer, scoopable texture, you might need to freeze it overnight.

6. 6. Serve and Enjoy: Once firm, scoop out the cottage cheese lemon ice cream and serve immediately. Garnish with a little extra lemon zest or fresh berries if desired.