Begin by placing the cottage cheese into a high-speed blender. Blend on high for about 30 seconds until the mixture is silky smooth and creamy, ensuring there are no lumps.

Next, add the fresh or frozen blueberries to the blender along with your choice of sweetener, vanilla extract, and lemon juice. Blend on medium speed for approximately 15-20 seconds until the blueberries are just combined but still visible.

Once blended, pour the blueberry mixture into a freezer-safe container, using a spatula to scrape down the sides and ensure nothing is left behind.

Place the container in the freezer and allow the mixture to freeze for at least 4 hours until scoopable.

To serve, let the ice cream sit at room temperature for about 5 minutes to soften, then scoop into bowls.