Begin by placing 2 cups of low-fat cottage cheese into a blender. Blend on high for about 30 seconds, or until the mixture is incredibly smooth and creamy.

Next, add 2 cups of frozen blueberries, 2 tablespoons of honey or maple syrup, 1 teaspoon of vanilla extract, and the juice of half a fresh lemon to the blended cottage cheese. Blend again on medium speed until all ingredients are just combined—about 20-30 seconds.

Carefully pour your creamy mixture into a freezer-safe container, using a spatula to smooth the surface for even freezing.

Place the container flat in the freezer, allowing it to chill for at least 4 hours.

When you’re ready to enjoy, take the container out of the freezer and let it sit at room temperature for about 5 minutes.

Scoop the ice cream into bowls or cones. Optionally, top with fresh blueberries or a sprinkle of granola.