Cottage Cheese Protein Mint Chocolate Chip Ice Cream

Mint chocolate chip has always been one of my favorite ice cream flavors. I wanted to make a homemade version that is both delicious and high protein.

That is where the cottage cheese comes in. When you blend it until smooth, it creates an amazingly rich and creamy base for the ice cream maker.

You do not taste the cottage cheese at all once it is mixed with the mint and vanilla. It just gives the ice cream a velvety texture that scoops nicely.

To finish it off, I drizzle melted dark chocolate into the churned base so you get tiny, crisp chocolate flakes in every bite.

This cottage cheese protein mint chocolate chip ice cream is easy to make and makes a wonderful cool treat to keep in your freezer.

Why I Love This Recipe

High Protein Treat – Cottage cheese packs this frozen dessert with real protein, making every single scoop totally satisfying.

Ultra Creamy Texture – Blending the cottage cheese with cream creates a rich base without any gritty curds at all.

Crispy Chocolate Flakes – Drizzling warm chocolate into the churner makes delicate chips that instantly melt in your mouth.

Naturally Colored – Fresh baby spinach gives the ice cream a lovely green tint without altering the sweet mint flavor.

The Ingredients

For the Ice Cream

• 3 cups Full Fat Cottage Cheese
• 1/2 cup Whole Milk
• 1/2 cup Heavy Cream
• 1/2 cup Granulated Sugar
• 3 tbsp Honey
• 3/4 tsp Peppermint Extract
• 1 tsp Vanilla Extract
• 1/8 tsp Salt
• 1/2 cup Baby Spinach, Packed (Optional, For Natural Green Color)

For the Chocolate Flakes

• 3 oz Dark Chocolate, Chopped
• 1 tsp Coconut Oil

How to Make This Recipe

Step 1

Make sure the bowl of your ice cream maker has been frozen according to the manufacturer’s directions, usually overnight.

Step 2

Add all of the ice cream ingredients to a high-speed blender and blend for 1 to 2 minutes until completely silky with no curds. The spinach disappears completely and gives a pretty natural mint color without any taste.

Taste the base and add a drop more peppermint extract if you like a stronger mint flavor.

Step 3

Pour the base into a container and refrigerate for 1 to 2 hours until very cold. A cold base churns faster and freezes creamier.

Step 4

Melt the dark chocolate and coconut oil in the microwave in 20-second bursts, stirring between each, until smooth. Let it cool until just lukewarm.

Step 5

Pour the cold base into the ice cream maker and churn for 20 to 25 minutes, until it looks thick like soft serve.

Step 6

During the last minute of churning, slowly drizzle the melted chocolate in a thin stream into the machine. The chocolate hits the cold ice cream and instantly sets into thin, crisp flakes that melt on your tongue.

Step 7

Transfer the ice cream to a freezer-safe container, press plastic wrap onto the surface and freeze for 3 to 4 hours until firm.

Step 8

Let the ice cream sit at room temperature for 10 minutes before scooping.

Quick Tips

Blend Longer Than You Think

Cottage cheese has curds that can leave tiny icy specks in your ice cream if they are not completely broken down.

I recommend running your blender on high speed for a full two minutes so the mixture turns completely silky and smooth.

This extra blending time also makes sure the fresh spinach breaks down fully, leaving behind a pretty green color without any visible bits.

Cool the Chocolate Before Drizzling

You’ll get the best results if your melted chocolate mixture cools down until it is barely lukewarm before you add it.

If the chocolate is too warm, it will melt your churned ice cream and create soft streaks instead of crunchy flakes.

Drizzle it in a very thin, steady stream while the machine is running so it hardens instantly into delicate chips on contact.

Stick to Full-Fat Cottage Cheese for Protein

When picking out your ingredients, I always recommend buying four percent milkfat cottage cheese rather than low-fat or fat-free tubs.

Low-fat versions carry too much water, which turns into hard ice crystals once the ice cream freezes solid in your freezer.

The full-fat tub keeps the texture rich and scoopable while still giving you a huge, natural protein boost in every single bowl.

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Quick Answers

Can I make this recipe without an ice cream maker?

Yes, you can pour the blended mixture into a loaf pan and place it directly into your freezer.

Just stir it thoroughly every 30 minutes for the first two hours to break up ice crystals before gently folding in the melted chocolate.