Step 1: Blend the Ingredients
In a blender or food processor, combine the cottage cheese, shelled pistachios, honey (or maple syrup), and almond extract.
Blend until completely smooth and creamy, scraping down the sides as needed.
Make sure the pistachios are fully broken down to achieve the smoothest possible texture.

Step 2: Pour and Freeze
Pour the creamy pistachio mixture into a shallow dish or container.
Spread it out evenly to help it freeze faster and prevent large ice crystals from forming.
Place the dish into the freezer.

Step 3: Stir During Freezing
Every 30 minutes, stir the mixture with a spatula to keep it creamy and smooth.
Repeat the stirring for about 1–2 hours, until the ice cream is firm but scoopable.

Step 4: Serve and Enjoy
When ready to serve, let the ice cream sit at room temperature for about 5 minutes to soften slightly.
Scoop into bowls, cones, or even straight from the container for a perfectly nutty, creamy treat.

Storage Instructions

Keep Fresh:
Store your pistachio cottage cheese ice cream in an airtight container in the freezer for up to 1 week.
Allow it to sit out for a few minutes before scooping if it becomes too firm.

Make Ahead:
Blend and freeze the mixture ahead of time.
This makes it easy to have a healthy, homemade treat ready whenever a craving strikes.

Warm Up:
Let it sit at room temperature for 5–10 minutes before scooping for the creamiest texture