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Get a 9”x5” loaf pan (or large container) ready for later and set aside.
Place 1 cup of the pistachios in a blender with the maple syrup, vanilla and almond extract.
Blend on high speed for 2 minutes until creamy and smooth.
Add the cottage cheese and blend for another 3 minutes until smooth and fully combined. Pause the blender and scrape down the sides as needed to ensure all ingredients are combined.
Roughly chop remaining ¼ cup pistachios and mix into the ice cream mixture.
Pour the ice cream mixture into the prepared loaf pan. Then cover the pan securely with plastic wrap and set in the freezer for 8 hours or overnight.
Remove from the freezer and let thaw for 15-20 minutes on the countertop.
Run your ice cream scooper under hot water, shake off, and scoop the ice cream. Enjoy!