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

Add 2 cups of frozen blueberries, 2 tablespoons of honey or maple syrup, 1 teaspoon of vanilla extract, and 1 tablespoon of fresh lemon juice into the blender. Blend everything together on medium speed until combined, maintaining some blueberry flecks for texture.

Carefully pour the blueberry mixture into a freezer-safe container. Use a spatula to smooth out the top evenly, ensuring there are no air pockets.

Place the container in the freezer and allow it to freeze for at least 4 hours, or until scooped.

When ready to serve, take it out of the freezer and let it sit at room temperature for about 5 minutes before scooping.

Scoop the blueberry ice cream into bowls or cones, and top with fresh blueberries or granola as desired.