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In a blender, combine the cottage cheese, peanut butter, and syrup. Blend until smooth, scraping down the sides of the machine as needed. Taste and add more syrup as needed. Blend again if you add more syrup.
Pour the mixture into a 9 x 5 inch loaf pan. Cover the surface with plastic wrap or other covering. Place into the freezer and freeze for about 4 hours (or overnight) until firm. Allow the ice cream to soften a little at room temperature before scooping. Store any uneaten ice cream in an airtight container in the freezer.