Hull and slice the strawberries into 1/2-inch pieces. In a small bowl, toss them with the fresh lemon juice—this brightens the strawberry flavor and prevents the berries from turning dark during freezing. Set aside while you prepare the cottage cheese mixture.

Add the cottage cheese, maple syrup, and vanilla to a blender. Blend on high speed for 2-3 minutes until the mixture is completely smooth and creamy with no visible cottage cheese curds remaining. I find that a longer blending time creates a silkier texture that's more reminiscent of traditional ice cream, so don't rush this step.

Pour the blended cottage cheese mixture from Step 2 into a freezer-safe container. Gently fold in the prepared strawberries from Step 1, being careful not to crush them—you want distinct pieces of fruit throughout the ice cream rather than a uniform strawberry color. Cover the container and freeze for 6-8 hours until fully set.

Remove the ice cream from the freezer 15 minutes before serving to allow it to soften slightly for easier scooping. Give it a quick stir to redistribute any separated liquid and create a better texture. I like to use an ice cream scoop dipped in warm water between scoops for cleaner servings.