1. Combine all ingredients in a blender or food processor: Add the cottage cheese, fresh lemon juice, lemon zest, maple syrup (or honey), vanilla extract, and a pinch of salt to your high-speed blender or food processor. Ensure all ingredients are in the container before blending.

2. Blend until completely smooth and creamy: Process the mixture on high speed for 2-3 minutes, or until there are no visible lumps of cottage cheese and the mixture has a silky, uniform consistency. Scrape down the sides of the blender occasionally to ensure everything is incorporated. This step is crucial for achieving that authentic ice cream texture.

3. Taste and adjust sweetness or lemon intensity: Once blended, taste a small spoonful. If you prefer it sweeter, add more maple syrup or honey, a tablespoon at a time, and blend briefly. For a stronger lemon flavor, add a tiny bit more lemon juice.

4. Pour the mixture into a freezer-safe container: Transfer the smooth cottage cheese mixture into a shallow, freezer-safe container. A loaf pan or an airtight plastic container works perfectly.

5. Freeze until firm: Place the container in the freezer. For a soft-serve consistency, freeze for about 2-3 hours. For a firmer, scoopable ice cream, freeze for 4 hours or even overnight. The longer it freezes, the harder it will become.

6. Thaw slightly before serving (if very firm): If the ice cream has frozen solid overnight, let it sit on the counter for 10-15 minutes before attempting to scoop. This will allow it to soften slightly, making it easier to serve and enjoy its creamy texture.