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Easy mint chocolate chip cottage cheese ice cream in a rustic bowl

Easy Mint Chocolate Chip Cottage Cheese Ice Cream

This easy mint chocolate chip cottage cheese ice cream is creamy, high-protein, and made with just 5 simple ingredients. No churn needed, no guilt—just a refreshing dessert that satisfies every time.
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Prep Time 5 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups cottage cheese full-fat
  • ¼ cup maple syrup pure
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract or to taste
  • ¼ cup dark chocolate chips

Method
 

  1. Add cottage cheese, maple syrup, vanilla extract, and peppermint extract to a blender or food processor.
    Blend on high speed for 1–2 minutes until smooth and creamy.
    Stir in the dark chocolate chips by hand.
    Pour the mixture into a loaf pan or freezer-safe container.
    Freeze for 2–3 hours, or until firm and scoopable.
    Let sit at room temperature for 5–10 minutes before serving.

Nutrition

Serving: 120gCalories: 190kcalCarbohydrates: 14gProtein: 15gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 160mgPotassium: 190mgFiber: 1gSugar: 8gVitamin A: 400IUCalcium: 140mgIron: 0.7mg

Notes

  • For a stronger mint flavor, add 3–4 fresh mint leaves to the blender with the other ingredients.
  • You can substitute sugar-free chocolate chips or chopped protein bars for a healthier twist.
  • Use full-fat cottage cheese for the creamiest texture — lower-fat versions may be icier.
  • Store in an airtight container for up to 2–3 weeks. Let thaw 5–10 minutes before scooping.
  • Try using silicone molds or small ramekins to portion and freeze individual servings.

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