Add cottage cheese to a blender or food processor. Blend until completely smooth. This step is critical — any remaining curds will affect texture. Continue blending until the mixture resembles thick pudding.

Patience here ensures creaminess later.

Add cocoa powder, sweetener, vanilla extract, and salt. Blend again until fully incorporated. Scrape down sides as necessary to ensure even mixing.

Taste the mixture at this stage. Adjust sweetness or cocoa intensity if desired.

If the mixture appears too thick for smooth blending, add a small amount of milk or cream. Blend briefly until uniform.

The final texture should be thick but pourable.

Transfer to a freezer-safe container. Smooth the surface to minimize ice crystals. Freeze for 2–4 hours for soft-serve texture or longer for firmer consistency.

For best results, stir once during freezing if not using an ice cream machine.

For ultra-creamy texture, briefly re-blend or churn the semi-frozen mixture. This mimics professional ice cream processing and greatly improves mouthfeel.

Scoop and enjoy immediately. Garnish if desired.