Preheat the oven to 325°F (165°C). Line the sheet pan with parchment paper.

Pulse the Medjool dates 20–25 times until they are in small pieces. Transfer the dates to the medium bowl.

Add the rolled oats, all-purpose flour, pistachios, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt to the dates. Stir to combine.

Drizzle 2 tablespoons melted unsalted butter and 1/2 tablespoon honey over the crumble mixture. Mix until clumps form, using clean hands if needed.

Spread the crumble in an even layer on the lined sheet pan. Bake for 12–16 minutes until the edges begin to brown.

Remove the crumble from the oven. Cool it completely on the sheet pan.

Combine the peeled chopped peaches, 2 tablespoons honey, lemon juice, water, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of salt in the saucepan. Place it over medium heat.

Cook the peach mixture, stirring occasionally, until the peaches are soft. Continue cooking until the liquid is absorbed and thickened into compote.

Remove the peach compote from the heat. Cool it completely before adding it to the ice cream.

Blend the cottage cheese, heavy cream, 4–5 tablespoons honey, 1 tablespoon vanilla extract, and a pinch of salt until completely smooth. Pour the base into the Instant Pot Instant Chill.

Select the ice cream setting and churn for 16 minutes. Add the cooled peach compote and half of the crumble when the machine signals for mix-ins.

Scoop the ice cream into serving bowls. Top with the remaining pistachio date crumble and a drizzle of honey.