1. Combine Ingredients in Blender:

• Place the cottage cheese, shelled pistachios, honey or maple syrup, and almond extract (if using) into the container of your blender or food processor.

2. Blend Until Smooth:

• Secure the lid tightly. Blend the mixture on high speed until it is very smooth and creamy. This is crucial for both texture and incorporating the pistachios fully. It may take several minutes (2-4 minutes) depending on your blender’s power.
• Stop periodically to scrape down the sides of the container with a rubber spatula to ensure all ingredients, especially the nuts, are finely blended and incorporated. The mixture should be thick and smooth.

3. Initial Freeze:

• Pour the blended pistachio mixture into a shallow, freezer-safe dish (like a loaf pan or square container). Smooth the top.
• Place the dish uncovered in the freezer for 1-2 hours, until the edges start to freeze but the center is still softer (slushy).

4. Stir During Freezing (No-Churn Method):

• Remove the dish from the freezer. Stir the mixture vigorously with a spatula or spoon, breaking up any large ice crystals and ensuring the edges and center are mixed. Smooth the top again.
• Return the dish to the freezer. Repeat this stirring process every 30 minutes for the next 1-2 hours (about 2-4 stirring sessions total). This breaks up ice crystals and helps create a creamier no-churn texture.

5. Final Freeze:

• After the last stirring session, cover the container tightly (with a lid or plastic wrap pressed onto the surface) and freeze until fully firm, typically another 2-4 hours or overnight.

6. Thaw Briefly and Serve:

• Before serving, remove the container from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.
• Scoop the Pistachio Cottage Cheese Ice Cream into bowls or cones. Garnish with extra chopped pistachios, if desired.