In a food processor, process the cottage cheese until smooth, 1 to 2 minutes. Add the monk fruit sweetener, cheesecake pudding mix vanilla, and almond extract (if using); process about 1 minute. Add the graham crackers; pulse once or twice to combine.
Spoon the mixture into a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours. If freezing overnight (or longer), allow the ice cream to soften for 10 to 15 at room temperature before serving. top with sprinkles
