High Protein Mint Chip Cottage Cheese Ice Cream

Jump to Recipe Print Recipe

High Protein Mint Chip Cottage Cheese Ice Cream is a creamy, refreshing treat made with simple, wholesome ingredients. The base is full-fat cottage cheese, blended with fresh mint (or extract), vanilla, and a natural sweetener like maple syrup or honey. Chocolate chips are folded in for that classic mint chip crunch. Just blend, freeze, and enjoy—no ice cream maker required.

high protein cottage cheese mint chip ice cream

I'm obsessed with cottage cheese! For more yummy cottage cheese recipes try my peach cottage cheese toast, cookies and cream ice cream or my banana cottage cheese ice cream.

Why you'll love this recipe

This high-protein mint chocolate chip ice cream is made with cottage cheese as a nutritious, creamy base.

This healthy frozen dessert is made with simple, whole food ingredients and contains no artificial flavors or additives.

It’s a no-churn recipe that only requires a blender or food processor—no ice cream maker needed.

It’s naturally sweetened with maple syrup or honey, offering a refined sugar–free treat.

This lightened-up version of mint chocolate chip ice cream is rich, refreshing, and totally satisfying.

Instructions

Step 1

Blend together all ingredients except for chocolate chips.

Step 2

Mix in chocolate chips and freeze.

Step 3

Serve and enjoy.

Ingredients

Cottage cheese – Acts as the creamy base and provides protein and richness, giving the ice cream its signature texture without needing heavy cream.
Fresh mint leaves or mint extract – Adds that refreshing mint flavor. Fresh mint gives a more subtle, natural taste, while extract offers a stronger, concentrated mintiness.
Vanilla extract – Enhances the overall flavor and balances the sharpness of the mint for a well-rounded taste.
Matcha or spirulina (optional) – Used for natural green coloring. These ingredients don’t strongly affect the flavor but make the ice cream look more traditional and fun.
Maple syrup or honey – Natural sweeteners that balance the tanginess of the cottage cheese and make the ice cream taste dessert-like.
Chocolate chips – Bring texture and richness, delivering that classic mint chocolate chip experience with every bite.

Storage instructions

You can store the ice cream in a sealed container in your fridge for up to 2 weeks. To eat again let it thaw for about 10 minutes.

Substitutions

honey - this can be subbed with maple syrup.

Equipment

You just need a food processor or blender for this recipe.

Recipe FAQS

Can I use peppermint extract instead of mint?

Yes! Use ¼ teaspoon peppermint extract instead.

Can I make this without a food processor?

Yes, you can use a high-speed blender instead. Just make sure to scrape down the sides as needed to ensure everything blends smoothly. I will say, it is much easier to get it emulsified in a food processor versus a blender.

What kind of chocolate chips work best?

Both mini and regular chocolate chips work well. You can also chop up a chocolate bar for bigger chunks if you prefer. I prefer using dark chocolate for this recipe as well.

Recipe Pro-Tips

For the creamiest texture and best flavor, opt for a high-quality, full-fat cottage cheese—Good Culture and Kalona SuperNatural are my go-tos. Low-fat versions will still work, but they tend to produce a slightly icier result.

While the matcha/spirulina is not at all necessary, it does add that classic green color that we have come to know and love with mint chip ice cream.

Other no bake desserts

If you make this High Protein Mint Chip Cottage Cheese Ice Cream, please leave me a rating and review on this blog post. This is the best way to support me!

Tag me on Instagram so I can repost you!

Subscribe to my weekly newsletter to get my latest recipes straight to your inbox.