Q1: Does this cottage cheese ice cream actually taste like real ice cream?

Yes, it's amazing! While the texture is slightly denser than a traditional, high-fat churned ice cream, the flavor is incredible. When you blend the cottage cheese until it is completely smooth, it creates a rich, creamy, and tangy base that is very similar to a frozen cheesecake or a thick, premium frozen yogurt .

Q2: What is spirulina, and will I be able to taste it in the ice cream?

Spirulina is a nutrient-dense, blue-green algae that is very popular as a health supplement. It is packed with vitamins and minerals. For this recipe, it is used in a very small amount, purely as a natural food coloring . It will give your ice cream a beautiful, pale, mint-green color, and you will not be able to taste it at all .

Q3: Why do you add the chocolate chips after freezing the ice cream for an hour?

This is a key professional trick for any homemade ice cream with heavy mix-ins! If you were to add the chocolate chips to the completely liquid ice cream base at the beginning, they would all sink to the bottom of the container as it freezes. By chilling the base for an hour first, it becomes thick enough to perfectly suspend the chocolate chips so that they are evenly distributed throughout every single scoop.

Q4: Can I make this in a Ninja Creami?

Yes, this recipe is absolutely perfect for a Ninja Creami, and it will give you an even creamier result! To adapt it, simply blend all the ingredients (except the chocolate chips) together, pour the mixture into your Creami pint container, and freeze it for 24 hours. Then, process it on the "Lite Ice Cream" setting. After the first spin, you can create a well in the center, add your chocolate chips, and use the "Mix-In" function to incorporate them.

Q5: How can I make my cottage cheese ice cream less icy and even creamier?

The number one tip is to use full-fat (4% or 5%) cottage cheese . The higher fat content is the key to a creamier, less icy result. Two other professional tricks are to add 1-2 tablespoons of a neutral-flavored fat , like coconut oil or a nut butter, to the blender, or to add 1 tablespoon of a neutral spirit like vodka or light rum . The fat and the alcohol both help to lower the freezing point of the mixture, which prevents the formation of large ice crystals and results in a softer, creamier final product.

The Best Healthy & Creamy Mint Chocolate Chip Ice Cream (High-Protein!)

A healthy, high-protein version of mint chocolate chip ice cream made with a cottage cheese base. This no-churn recipe involves blending cottage cheese with maple syrup, vanilla, and pure peppermint extract until smooth. Spirulina is included as an optional natural food coloring to achieve the classic green mint color. After a partial freeze, chocolate chips are mixed in, and the ‘ice cream’ is frozen until solid, creating a guilt-free frozen dessert.

Author: Grace
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 5 hours 30 minutes (includes freezing and thawing time)
Yield: 6-8 servings 1x
Category: Dessert
Method: Blending, No-Churn, Freezing
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

3 cups cottage cheese (higher fat recommended for creaminess)
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon pure peppermint extract
1/2 teaspoon spirulina (optional, for color)
1 cup chocolate chips (or more)
Fresh mint for garnish (optional)

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Instructions

In a blender, combine the cottage cheese, maple syrup, vanilla extract, peppermint extract, and optional spirulina.
Blend until the mixture is completely smooth.
Pour the mixture into a freezer-safe container with an airtight lid and freeze for 1 hour.
Remove the container from the freezer and mix in the chocolate chips.
Place the lid back on the container and freeze for another 3-5 hours, or until the ice cream is frozen solid.
Before serving, remove the container from the freezer and let it thaw on the countertop for 15-20 minutes to make it easier to scoop.
Break up the ice cream with a spoon, give it a good mix, then scoop into bowls.
Top with extra chocolate chips and fresh mint, if desired, and enjoy!

Notes

Using a high-quality, higher-fat cottage cheese is recommended for the best and creamiest final texture.
The two-stage freezing process (a partial freeze before adding chocolate chips) helps to suspend the chips evenly throughout the ice cream.
Letting the ice cream thaw for 15-20 minutes is a crucial step to make it scoopable.
Spirulina is used as an optional, natural way to give the ice cream a green color.

Nutrition

Serving Size: 1/6 of recipe
Calories: 280-340
Sugar: 25-30 g
Sodium: 380-450 mg
Fat: 12-16 g
Saturated Fat: 7-10 g
Trans Fat: 0 g
Carbohydrates: 28-34 g
Fiber: 2-3 g
Protein: 16-20 g
Cholesterol: 25-40 mg

Find it online: https://www.eatswithsoul.com/chocolate-chip-ice-cream/