Place cottage cheese into a food processor or blender. Add ¼ cup to ½ cup of the sweetener, depending on which one you’re using. If you’re using granulated monk fruit, ¼ cup is likely enough. If you’re using granulated allulose, you will need closer to ½ cup. You can add more to taste if desired.

Add the strawberries. Process or blend it up until nice and smooth. Taste and adjust sweetness if necessary since this also depends on the natural sweetness of your fruit.

Remove the ice cream mixture and place it back into the cottage cheese container or a freezer-friendly dish. Top it with more strawberries and crushed hazelnuts.

Freeze your homemade ice cream for about 2-4 hours. Three hours is usually perfect for me. You can also freeze this creamy ice cream overnight if you prefer.

Now it's time to take out and devour your delicious cottage cheese ice cream! Remove from the freezer, serve, and enjoy!