Cottage Cheese Protein Mint Chocolate Chip Ice Cream
Enjoy a wonderfully creamy and refreshing dessert. It offers rich, cool flavor that the whole family will love.
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
Equipment
- high-speed blender
- ice cream maker
Instructions
- Make sure the bowl of your ice cream maker has been frozen according to the manufacturer's directions, usually overnight.
- 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.
- Pour the base into a container and refrigerate for 1 to 2 hours until very cold. A cold base churns faster and freezes creamier.
- 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.
- Pour the cold base into the ice cream maker and churn for 20 to 25 minutes, until it looks thick like soft serve.
- 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.
- Transfer the ice cream to a freezer-safe container, press plastic wrap onto the surface and freeze for 3 to 4 hours until firm.
- Let the ice cream sit at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 388kcalCarbohydrates: 37gProtein: 15gFat: 20g