Place the cottage cheese, cocoa powder, maple syrup, vanilla extract, and sea salt into a high-speed blender or food processor. Blend on high for about 45 to 60 seconds. You want to ensure the mixture is completely smooth with no visible cheese curds remaining. The consistency should look like a thick chocolate pudding.

Taste the mixture and add more sweetener if desired. If you are using chocolate chips or nuts, fold them in gently with a spatula. Pour the chocolate mixture into a freezer-safe container. An airtight glass container or even the original cottage cheese tub works perfectly for this.

Smooth the top of the mixture with a spoon. Place the lid on the container and put it in the freezer. Let it set for at least 3 to 4 hours. For the best “soft serve” texture, check it at the 2-hour mark and give it a good stir to break up any ice crystals. If you freeze it overnight, let it sit on the counter for 10-15 minutes before scooping.