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Add the cottage cheese, maple syrup or honey, and vanilla to a blender or food processor. Blend until completely smooth.
Transfer the mixture to a freezer-safe container.
Swirl in the peanut butter and sprinkle over the chopped nuts, folding gently to create ribbons and pockets of crunch.
Freeze for 4 to 6 hours, until firm.
If frozen solid, let the ice cream sit at room temperature for 30 to 45 minutes before scooping.