You could use an ice cream maker, but if you don’t have one, don’t worry! Your blender or food processor will do the trick just fine.
You have to focus everything on mixing. Set that puppy to HIGH to get that silky smooth texture. It should take a few minutes to reach the right consistency, then you can strain the mixture to get rid of any unwanted lumps.
I recommend the full fat variety, with at least 4% milk fat I mean, you COULD use the low fat stuff but the ice cream won’t be as creamy as you’d like.
If honey isn’t your thing or you don’t have it on hand, try maple syrup, agave syrup, or even granulated sugar.
Yes, you have carte blanche (crème blanche?) here. Add your favorite mix-ins like nuts, fruit or candy pieces. Get creative!
Cottage cheese is quite low in lactose compared to other dairy products, but that would be a question for your doctor or dietician. There are also lactose-free ricotta alternatives, although they may not be suitable for making ice cream.