Preparation Steps

• Place the cottage cheese, honey, peanut butter, vanilla, and sea salt in a high-speed blender or food processor. Blend on high until the mixture becomes very smooth and slightly airy, about 45–60 seconds; stop and scrape down the sides once if needed.
• Taste and adjust sweetness—add up to 1 more tablespoon of honey if you prefer it sweeter. Once balanced, transfer the blended base to a medium bowl, cover, and chill in the refrigerator for 20–30 minutes to firm up slightly (this helps a creamier freeze).
• After chilling, fold the chocolate chips into the mixture with a rubber spatula so they’re evenly distributed but not melted.
• Pour the mix into a shallow metal or glass loaf pan (helps freeze faster and more evenly). Smooth the top, cover tightly with plastic wrap, and place in the freezer.
• To reduce ice crystals and keep the texture scoopable, remove the pan every 45 minutes for the first 2–3 hours and stir vigorously with a fork or whisk, breaking up any forming crystals. Return to the freezer between stirs. Total freeze time should be about 3.5–4 hours until firm.
• When ready to serve, let the ice cream sit at room temperature for 5–8 minutes to soften slightly, then scoop into bowls. If it becomes too hard, let it sit a bit longer rather than microwaving.