You know that moment when you’re craving something sweet, creamy, and refreshing, but don’t want to derail your healthy eating? That was me last summer, standing in front of the freezer at midnight, eyeing a tub of ice cream with guilt. Then, I stumbled upon the magic of mint chocolate chip cottage cheese ice cream—my new obsession. It’s ridiculously easy to make, packed with protein, and tastes like a dreamy, minty cloud studded with dark chocolate. No fancy ice cream maker needed, just a blender and a little patience. Trust me, once you try this, you’ll never look at cottage cheese the same way again.
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Why You’ll Love This Mint Chocolate Chip Cottage Cheese Ice Cream
Oh my goodness, where do I even start? This ice cream is a total game-changer, and here’s why:
- Creamy dreamy texture: The cottage cheese blends into the smoothest, richest base—no icy bits, just pure indulgence. You’d never guess it’s not heavy cream!
- Healthier but still heavenly: Packed with protein and way less sugar than store-bought pints, this is guilt-free happiness in a bowl.
- No-churn magic: Skip the fussy machine! Just blend, freeze, and swoon over how easy it was.
- That mint-chocolate spark: Cool peppermint meets melty dark chocolate chips—it’s like your favorite childhood flavor, all grown up.
Seriously, this recipe is my summer MVP. Even my “I hate cottage cheese” friends beg for seconds! You can find more cottage cheese recipes here.
Ingredients for Mint Chocolate Chip Cottage Cheese Ice Cream
Gather these simple ingredients—most might already be in your fridge! Every one plays a special role in creating that perfect creamy-chunky texture we love:
- 2 cups full-fat cottage cheese (trust me, the extra fat makes it luxuriously smooth)
- 1/4 cup honey (or squeeze in more if you’ve got a serious sweet tooth)
- 1 tsp vanilla extract (the secret background note that makes the mint pop)
- 1 tsp peppermint extract (start with ¾ tsp if you want a milder mint flavor)
- 1/2 cup dark chocolate chips (chop them roughly for little chocolate surprises in every bite)
- 1/4 cup milk (any kind works—I use almond milk when I’m feeling fancy)
- Green food coloring (totally optional, but so fun for that classic mint chip look!)
See? Nothing weird or hard-to-find. Now let’s turn this into magic!
For even more minty goodness, check out our Mint Chocolate Chip Recipe – a creamy classic worth trying.
How to Make Mint Chocolate Chip Cottage Cheese Ice Cream
Alright friends, let’s dive into the good stuff! Making this ice cream is so easy, you’ll laugh at how something this delicious comes together in minutes. Here’s exactly how I do it—with all my little tricks for that perfect scoopable texture.
Step 1: Blend the Base
First things first—get that cottage cheese silky smooth! I plop all the cottage cheese, honey, vanilla, peppermint extract, and milk into my blender (a food processor works too). Now here’s my golden rule: blend for a full 2 minutes, scraping down the sides halfway. You want it completely lump-free, like a creamy mint milkshake. Taste it! Need more mint? Add another ¼ tsp extract. Too sweet? Balance it with a squeeze of lemon juice. For more information on the benefits of protein.
Step 2: Add Color and Mix-Ins
This is where the magic happens! If you’re going for that classic green hue, add a drop or two of food coloring and pulse briefly. Pour the mixture into a big bowl, then gently fold in those chocolate chips with a spatula. Don’t overmix—you want distinct chocolate pockets, not a homogenous brown mess! Pro tip: toss your chocolate chips in a bit of flour first to prevent them all sinking to the bottom.
Step 3: Freeze to Perfection
Grab a freezer-safe container—I use my trusty loaf pan lined with parchment paper for easy removal. Pour in the mixture, smooth the top, and cover tightly with plastic wrap pressed right onto the surface (this prevents ice crystals). Now the hard part: wait! Freeze for at least 4 hours, but overnight is even better. When that craving hits, let it sit on the counter for 5 minutes before scooping—it’ll be creamy dreamy perfection.
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12-Minute Mint Chocolate Chip Cottage Cheese Ice Cream – Addictively Creamy!
- Total Time: 4 hours 10 mins
- Yield: 4 servings
- Diet: Low Fat
Description
A creamy and refreshing ice cream made with cottage cheese and flavored with mint and chocolate chips. It’s a healthier alternative to traditional ice cream.
Ingredients
- 2 cups cottage cheese
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 cup dark chocolate chips
- 1/4 cup milk (any type)
- Green food coloring (optional)
Instructions
- Blend cottage cheese, honey, vanilla extract, peppermint extract, and milk until smooth.
- Add green food coloring if desired.
- Fold in chocolate chips.
- Pour mixture into a freezer-safe container.
- Freeze for at least 4 hours or until firm.
- Serve and enjoy.
Notes
- Use full-fat cottage cheese for the creamiest texture.
- Adjust sweetness by adding more or less honey.
- For a dairy-free version, use plant-based cottage cheese and milk.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Tips for the Best Cottage Cheese Ice Cream
Okay, confession time—I’ve made this mint chocolate chip cottage cheese ice cream at least a dozen times (don’t judge!), and here are my absolute can’t-live-without tips:
- Room temp is your friend: Let the cottage cheese sit out for 20 minutes before blending—it whips up SO much smoother!
- Mint control: Peppermint extract varies by brand. Start with ¾ tsp, blend, then add more to taste. Nothing worse than toothpaste-flavored ice cream!
- The freezer shuffle: Stir the ice cream once after 2 hours to break up ice crystals. Your reward? Creamier texture.
- Chip tricks: Freeze chocolate chips before folding in—they’ll stay perfectly chunky instead of melting into swirls.
These tiny tweaks make all the difference between “good” and “OH MY GOSH I NEED THE RECIPE” ice cream! You might also enjoy these air fryer churro bites.
Ingredient Substitutions and Variations
Listen, I get it—sometimes you’re staring into the fridge thinking, “I don’t have THAT ingredient!” No worries, this recipe is crazy flexible. Here are all my favorite swaps and fun twists:
- Dairy-free? Use plant-based cottage cheese (I love Kite Hill’s almond milk version) and coconut milk instead of regular milk. Works like a charm!
- Out of honey? Maple syrup or agave work beautifully. For sugar-free, try monk fruit sweetener—just add a splash more milk.
- Chocoholic alert: Swap dark chips for mini chocolate chunks, cacao nibs, or even chopped Andes mints for extra peppermint punch.
- Crunch lovers: Fold in crushed Oreos or thin mints during the last minute of blending—hello, mint chip cookie dough vibes!
- Fresh twist: Steep fresh mint leaves in warmed milk for 30 minutes, strain, then blend for a more natural mint flavor.
See? The possibilities are endless—make it your own! For another refreshing treat, try this blue spirulina smoothie bowl.
Serving and Storing Your Ice Cream
Here’s the best part—digging in! I always let my ice cream sit on the counter for about 5 minutes before scooping. That little patience pays off with the creamiest texture that glides right onto your spoon. Leftovers? (As if!) Just press parchment directly on the surface before sealing the container airtight—it’ll stay dreamy for up to 2 weeks in the freezer. Though in my house, it never lasts more than 2 days!
Discover more frozen dessert ideas on our Pinterest page.
FAQs
I get so many questions about this recipe—here are the big ones that pop up all the time!
Can I use yogurt instead of cottage cheese?
Absolutely! Greek yogurt works great, but expect a tangier flavor. Just make sure it’s full-fat for that creamy texture we love. You might need slightly less honey since yogurt is naturally sweeter.
Why did my ice cream turn out icy?
This usually happens if you skimp on blending time or use low-fat cottage cheese. Blend until completely smooth—no grainy bits! Also, that quick stir after 2 hours in the freezer prevents large ice crystals.
Can I make this without an ice cream maker?
That’s the beauty of it—no machine needed! The cottage cheese’s natural thickness gives it that perfect scoopable texture after freezing. Just follow our simple blend-and-freeze method.
How can I make it greener without food coloring?
Try blending in a handful of baby spinach—you won’t taste it, I promise! Or use matcha powder for a pretty green hue with an extra antioxidant boost.
Nutritional Information
Here’s the scoop on what’s in each creamy serving (based on my exact ingredients): about 180 calories, 10g protein, and way less sugar than regular ice cream! Remember—your numbers might dance a bit depending on brands and tweaks. Always check your labels if you’re counting closely!
Share Your Creation!
Did you make this magical mint chip ice cream? I’d love to see your masterpiece! Tag me @YourRecipeBlog on Instagram—nothing makes me happier than spotting your creamy green bowls studded with chocolate. Let’s spread the cottage cheese ice cream joy!