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Add strawberries, Greek yogurt, cottage cheese, honey, vanilla, and lemon juice to a blender.
Blend on high speed for 30–45 seconds until silky and creamy. Taste — add more honey for sweetness or more lemon for brightness.
If using protein powder, blend again until fully incorporated.
Pour the mixture into a freezer-safe container. Smooth the top and cover tightly.
Freeze for 2–3 hours for a soft-serve texture OR overnight for a firmer ice cream texture.
Let it soften on the counter for 5 minutes before scooping. Top with strawberry slices, crushed graham crackers, or granola if desired.