Chocolate Chip Cottage Cheese Ice Cream Has Thin Mints Vibes!
Plain lumpy cottage cheese gets a high-protein glow-up with this creamy chocolate chip mint cottage cheese ice cream recipe!
Here’s a unique frozen treat to whip up at home!
If you’ve been scrolling for an easy, healthy dessert that actually tastes indulgent, this chocolate chip cottage cheese ice cream is about to become your new obsession. Made with just cottage cheese, maple syrup, mint extract, and chocolate chips, this creamy treat is naturally high in protein and ridiculously simple to make. It gives major classic ice cream vibes without the heavy cream or complicated steps.
Yes, cottage cheese. And trust me… it works.
Don’t love cottage cheese? Blending it completely changes the texture to smooth, which is what I always had a hard time with. Turns out whipped cottage cheese is pretty delish. The taste and texture remind me of Greek yogurt when blended.
Today, I’m sharing how to make frozen ice cream with blended cottage cheese. Spoiler: It is very tasty!
The best part about this idea is that you can make the base and then add in whatever flavor you’d like. I am sharing how to make mint chocolate chip ice cream with cottage cheese, and also a yummy blueberry graham cracker version.
The process is easy enough to whip up the mixture with a few ingredients and freeze it for a couple of hours. This all results in a smooth and creamy treat that tastes similar to sweetened ice cream! The mint chocolate flavor has serious Thin Mints cookie vibes.
Is cottage cheese ice cream healthy?
Cottage cheese is naturally high in casein protein, which digests slowly and helps keep you full longer. That means this isn’t just dessert. It’s a high-protein treat that satisfies cravings without a sugar crash.
Depending on your cottage cheese brand, you’re looking at roughly 15+ grams of protein per serving. Dessert that doubles as fuel? Yes please.
Note: We typically don’t calculate nutritional info on Hip2Save, however, I went ahead and populated our nutritional values at the bottom of the recipe for my specific ingredients using Carb Manager for the mint chocolate chip version. If you use different brands or add-ins then will change according to your ingredients.
Cottage Cheese Ice Cream (Mint Chocolate & Blueberry)
yield: 6 SERVINGS
prep time: 5 MINUTES
cook time: 2 HOURS
total time: 2 HOURS 5 MINUTES
Sweetened cottage cheese gets blended together with different add-ins for a creamy no guilt high-protein dessert.
Ingredients
For the bluebery ice cream:
- 2 cups cottage cheese
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup blueberries
- 2 graham crackers, crushed
- 1 tablespoon blueberry preserves
- https://goto.walmart.com/c/3778961/1398372/16662?sourceid=imp_000011112222333344&veh=aff&u=httpswww.walmart.comsearchqblueberrypreserves
For the mint chocolate chip version:
Directions
1
For the mint chocolate chip version:
Add the cottage cheese, maple syrup, food coloring, and mint extract to a bowl. Mix using an immersion blender until smooth. Add in the chocolate chips and mix with a spoon.
Spread into a glass or plastic food storage container. Cover and freeze for at least 2-3 hours.
Scoop and enjoy!
2
For the blueberry version:
To a mixing bowl, add the cottage cheese, honey, vanilla, and blueberries. Use an immersion blender to blend until smooth. This could take a few minutes.
Pour the mixture into a glass or plastic container. Add a few dollops of blueberry preserves and swirl around with a fork or knife. Top with graham cracker crumbs and a few additional blueberries.
Place in the freezer for at least 2-3 hours until frozen. Scoop out and enjoy!
Nutrition Information
Yield: 3 cups, Serving Size: 1/2 cup
Amount Per Serving:
304 Calories | 15.0g Fat | 30.8g Total Carbs | 2.0g Fiber | 25.9g Sugar | 15.0g Protein | 28.8g Net Carbs
Tips for making this cottage cheese ice cream recipe:
- Want a sweeter ice cream? Using honey is yummy, however, the result isn’t overly sweet, so keep that in mind. Feel free to use maple syrup, sugar, or any other desired sweetener to taste. Taste it before freezing to make sure you enjoy it! In this case, adding the blueberry preserves adds an additional sweet taste.
- What type of cottage cheese is best to use? I opted for full-fat or 4% fat cottage cheese for a creamier ice cream result. You can, of course, choose lower-fat styles; they may not be as rich.
- I love using my immersion blender every chance I get. This cottage cheese ice cream recipe can be made using a food processor or a high-powered blender instead.
- In my opinion, the downside of this idea is how well it doesn’t freeze long-term. It’s best after 2-3 hours of freezing, and then the texture changes a bit. If you keep this in the freezer overnight, it may get very hard/icy. You’ll want to let leftovers defrost on the counter for a bit before serving.
- Can I make Ninja Creami protein ice cream cottage cheese? Yes! I am seeing people using their Ninja Creami. I own a Whynter ice cream maker and would love to try making it in there next time.
Cottage cheese is having a “cauliflower moment”!
My colleague Rachel said that recently, and I agree. I’m seeing lots of recipes come through my TikTok and Instagram feed using whipped cottage cheese in savory dips, bruschetta, and even pancakes. This viral cottage cheese ice cream idea is fun to try and is a delicious frozen treat.
If you have tried making anything interesting with cottage cheese lately, let me know!
Learn how to make an ice cream sandwich cake in just 10 minutes!
This looks delicious. Lena I am with you, the texture of cottage cheese has always been weird to me. I can’t wait to try this. Also whipped cottage cheese is a why didn’t think of that moment for me. Lol.
Oh yay thank you! I know it’s such a smart method. Thanks for stopping by!
I top almost everything I eat at home with cottage cheese (including pancakes!) and have been doing so since I was a kid.
Love that it’s been a longtime favorite for you, Gigi. Thanks for sharing! 💕
I’ve been making lasagna using fat free cottage cheese instead of ricotta forever. I use my immersion blender to mix the cotttage cheese so it’s creamy. Add the other ingredients. No one knows.
I use cottage cheese in my lasagna too! I haven’t blended it, but will need to try that now! Thanks for sharing, Seana m!
What a beautiful serving bowl!
Thanks! I went to a pottery class once and made it. So fun!