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In a small saucepan, add the strawberries and sugar and cook over medium-low heat until the sugar dissolves and the berries begin to break down and release liquid, 3 to 4 minutes.
In a small bowl, combine the cornstarch with 1 teaspoon water and mix to combine. Drizzle into the strawberry mixture and stir. Continue to simmer, stirring frequently, until the mixture has thickened and is the consistency of jam, another 2 to 3 minutes. Remove from the heat and allow to cool completely.
When ready to assemble, place the cottage cheese in a food processor fitted with the blade attachment, or a high-speed blender. Blend until very smooth, 15 to 20 seconds.
Remove to a bowl and fold in the cooled strawberry mixture. Place in a 9-by-5-inch loaf pan. Cover with plastic wrap and freeze for 4 hours for the best consistency. If it’s a little icy, then thaw for 10 minutes before scooping and serving.