Ingredients
Scale
- 2 cups full-fat cottage cheese (4% milkfat recommended for creaminess)
- 2 tablespoons honey or maple syrup (or sugar-free liquid sweetener)
- 1/2 teaspoon pure peppermint extract
- 1/4 cup mini dark chocolate chips (plus extra for topping)
- Optional: A handful of fresh spinach or a drop of green food coloring for that classic mint look
Instructions
- Place the cottage cheese, sweetener of choice, and peppermint extract into a high-speed blender or food processor. If you want a green tint, add a small handful of fresh spinach or a drop of green food coloring now. Blend on high until the mixture is completely smooth and contains no visible curds. This should take about 30 to 60 seconds depending on your blender’s power.
- Pour the smooth mint mixture into a large bowl or directly into a freezer-safe container. Add the mini dark chocolate chips. Use a spatula to gently fold the chips into the cream so they are evenly distributed. Do not blend the chips, or you will end up with gray ice cream instead of clear mint chip.
- Smooth the top of the mixture with your spatula and sprinkle a few extra chocolate chips on top for a professional look. Cover the container with a lid or plastic wrap. Place it in the freezer for 3 to 4 hours. Every hour, give the mixture a quick stir to prevent large ice crystals from forming. Once it reaches a scoopable consistency, serve immediately.
- Cook Time: 5 minutes (plus 4 hours freezing time)