Blend the base. Add the cottage cheese, maple syrup or honey, milk, vanilla powder, and salt to a high-speed blender or food processor. Blend for 45 to 60 seconds until the mixture looks silky, thick, and completely smooth.
Check the texture. Stop and scrape down the sides with a rubber spatula. If the mixture is too thick to blend, add 1 tablespoon of milk at a time. The base should look creamy and glossy, similar to soft pudding.
Add mix-ins. If using strawberries, chocolate chips, cookies, or nuts, fold them in gently with a spoon. For a smoother ice cream, blend fruit directly into the base for 15 to 20 seconds.
Transfer and smooth. Spoon the mixture into a freezer-safe loaf pan or shallow container. Spread it into an even layer so it freezes consistently from edge to center.
Freeze. Cover tightly and freeze for 3 to 4 hours. While it freezes, clear a small counter space and set out your scoop so serving is quick and easy.
Soften before scooping. Let the Cottage Cheese Ice Cream sit at room temperature for 5 to 10 minutes before scooping for a creamy texture.