1. 1. Combine Ingredients: Pour the full-fat cottage cheese into a high-speed blender or food processor. Add the maple syrup (or your chosen sweetener), vanilla extract, and a pinch of salt. If using, now is the time to add your scoop of protein powder.

2. 2. Blend Until Smooth: Secure the lid and blend the mixture on high speed. You want to achieve a completely smooth, uniform consistency. Scrape down the sides of the blender with a spatula as needed to ensure all cottage cheese curds disappear. Keep blending until it looks like a thick, pourable milkshake.

3. 3. Taste and Adjust: Briefly pause your blender. Taste the mixture. Adjust the sweetness or add more vanilla extract if you desire.

4. 4. Pour and Freeze: Pour the smooth cottage cheese mixture into a freezer-safe container. An airtight container works best to prevent ice crystals. Spread it evenly.

5. 5. Freeze Until Firm: Place the container in the freezer. Freeze for at least 3-4 hours, or until the mixture reaches your desired ice cream consistency. For a firmer, scoopable ice cream, freeze it overnight.

6. 6. Serve and Enjoy: When ready to serve, you might need to let the ice cream sit on the counter for 5-10 minutes to soften slightly, especially if frozen solid. Scoop into bowls and enjoy!