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Scrape the lemon curd into a large container and stir it with a rubber spatula to loosen.
Add the cottage cheese to a food processor and blend it for one minute. Use a rubber spatula to scrape the sides and process for 30 more seconds.
Scrape the whipped cottage cheese on the lemon curd. Add the almonds and use your hands to break the cookies in. Gently mix the ingredients to combine.
Cover the container tightly and freeze for four to six hours, depending on how chilly your freezer is. Scoop and serve with more crumbled lemon cookies on top.