Place the cottage cheese, frozen peaches, honey, vanilla extract, and cinnamon into a high-speed blender or food processor. Pulse a few times to break up the frozen fruit, then blend on high until the mixture is completely smooth and creamy. If the mixture is too thick, add a tablespoon of milk at a time to help it move.

Pour the blended mixture into a freezer-safe container or a loaf pan. Use a spatula to spread it evenly and smooth out the top. If you like extra texture, you can fold in some small chunks of fresh peaches or a sprinkle of graham cracker crumbs at this stage.

Place the container in the freezer for at least 2 to 4 hours. To ensure the creamiest texture, take the container out every 45 minutes and give it a good stir. This helps break up ice crystals and prevents the mixture from becoming too solid.

Before serving, let the ice cream sit on the counter for about 10-15 minutes to soften slightly. This makes it much easier to scoop and enhances the creamy mouthfeel of the cottage cheese base.