Prepare the Base: In a high-speed blender or food processor, combine the 500g full-fat cottage cheese, 60ml milk, 60ml maple syrup (or honey), 1 teaspoon vanilla extract, and a pinch of sea salt. The mixture should look quite lumpy at this stage, but don't worry.

Blend Until Smooth: Blend on high for 2-3 minutes, pausing to scrape down the sides with a spatula if needed. Continue blending until the mixture is utterly smooth and creamy, with no visible curds – it should resemble a thick, pourable custard. You'll notice the sound of the blender changing as the texture refines, becoming a consistent, whirring hum.

Add Your Flavourings (Optional): If adding cocoa powder, nut butter, or extracts, blend them in now until fully incorporated and the mixture takes on an even colour (e.g., a rich, dark brown for chocolate). If adding berries or chopped chocolate, stir them in gently after blending, reserving some for garnish if desired.

Pour into Container: Pour the smooth cottage cheese mixture into a freezer-safe container. A loaf tin or a shallow plastic container with a lid works perfectly. The mixture should be a uniform, thick liquid.

Initial Freeze: Place the container in the freezer for at least 2 hours. After this time, the edges will start to firm up, and the centre will be slushy.

Stir and Freeze Again: Remove the container from the freezer. Stir the mixture vigorously with a spoon or whisk, breaking up any ice crystals forming around the edges and incorporating them back into the softer centre. This step is crucial for achieving that desirable creamy texture and preventing it from becoming too icy. The mixture will become slightly thicker and less liquid.

Final Freeze: Return the container to the freezer for another 2-4 hours, or ideally overnight, until it's firm enough to scoop, similar to traditional ice cream. It should feel solid to the touch but still yield slightly under pressure, and when you scoop it, it will have a satisfying resistance.

Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping. This allows it to soften just enough to be easily scooped into bowls or cones, revealing its wonderfully smooth texture.