Add the cottage cheese to a blender and blend until completely smooth and creamy. Scrape down the sides if needed to make sure there are no visible curds.

Add the Greek yogurt, vanilla protein powder, honey, vanilla extract and salt. Blend again until everything is completely smooth and well combined.

Pour the mixture into a shallow, freezer-safe container and spread it into an even layer. Cover and place in the freezer.

Freeze for around 30–45 minutes, or until the mixture has started to firm up around the edges while the center is still soft.

Remove from the freezer and stir thoroughly, scraping the frozen mixture from the edges into the softer center. This helps break up the ice crystals as they form.

Return the container to the freezer and repeat the stirring process every 30–45 minutes for around 2–3 hours. Make sure to break up any firmer frozen sections each time you stir.

Once the ice cream is thick and creamy, allow it to finish freezing until it reaches your preferred consistency.

If the ice cream has been frozen for several hours or overnight, let it sit at room temperature for around 10–15 minutes before scooping. Serve with your favorite toppings.