In your blender, combine cottage cheese, cream cheese, Greek yogurt, honey (or maple syrup), and vanilla extract. Blend until completely smooth and creamy, no lumps.

Transfer the blended base to a mixing bowl and gently fold in the blueberries. If you want more blueberry flavor, mash a few berries before folding.

Pour the mixture into a freezer-safe container. Cover tightly and freeze for at least 4 hours or overnight until firm.

Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving.