Blend the base. Add cottage cheese, maple syrup, heavy cream, vanilla powder, and sea salt to a blender. Blend for 45 to 60 seconds until the mixture looks completely smooth, thick, and glossy.
Scrape and blend again. Stop the blender, scrape down the sides with a rubber spatula, then blend for another 20 seconds. The base should look silky with no visible curds.
Add mix-ins. If using strawberries, chocolate chips, or crushed graham crackers, fold them in gently with a spoon. For a swirled look, stir only 3 to 4 times so the mix-ins stay visible.
Transfer to a container. Pour the mixture into a freezer-safe loaf pan or shallow container. Smooth the top into an even layer so it freezes evenly.
Cover and freeze. Press parchment paper directly over the surface or cover tightly with a lid. Freeze for 3 to 4 hours, until firm but still scoopable.
Soften before serving. Let the cottage cheese ice cream sit at room temperature for 8 to 12 minutes before scooping. The texture should be creamy, dense, and easy to scoop.