1. Prepare Your Ingredients: Start by ensuring your strawberries are clean and hulled. If using fresh strawberries, give them a quick rinse and pat them dry. If using frozen, you can use them straight from the freezer.

2. Combine in a Blender: Add the cottage cheese, hulled strawberries, and your chosen sweetener (maple syrup or honey) to a high-speed blender or food processor.

3. Blend Until Smooth: Secure the lid and blend the mixture on high speed until it is completely smooth and creamy. There should be no visible lumps of cottage cheese or large pieces of strawberry. This might take 1-2 minutes, depending on your blender’s power. Scrape down the sides of the blender with a spatula as needed to ensure everything is incorporated.

4. Taste and Adjust Sweetness: Once blended, taste a small spoonful of the mixture. If you prefer it sweeter, add another tablespoon of maple syrup or honey and blend again briefly to combine.

5. Transfer to a Freezer-Safe Container: Pour the smooth cottage cheese mixture into a shallow, freezer-safe container. An airtight container or a loaf pan covered with plastic wrap works perfectly. A shallow container helps the mixture freeze more evenly and quickly.

6. Freeze Until Firm: Place the container in the freezer for at least 3-4 hours, or until the mixture is firm enough to scoop like soft-serve ice cream. For a firmer, more traditional ice cream texture, you might need to freeze it for 6 hours or even overnight.

7. Serve and Enjoy: Once frozen to your desired consistency, scoop out the cottage cheese strawberry ice cream and serve immediately. Garnish with fresh strawberries or a drizzle of extra maple syrup if desired.