Mint Chip Cottage Cheese Ice Cream

Ingredients

• 2 cups Cottage Cheese (low‑fat, preferably 2% milkfat, well‑drained)
• 1 cup Unsweetened Almond Milk (shake well before measuring)
• 0.25 cup Honey (or maple syrup for vegan version)
• 2 tablespoons Fresh Mint Leaves (packed, finely chopped)
• 0.5 cup Dark Chocolate Chips (70% cocoa, semi‑sweet)
• 1 teaspoon Vanilla Extract (pure vanilla)

Instructions

1. Blend Mint‑Infused Milk

   Add the fresh mint leaves and almond milk to the blender. Blend on high for 30 seconds until the mint is fully incorporated and the mixture is fragrant.

   Time: PT1M

2. Combine Base Ingredients

   Add the drained cottage cheese, honey, vanilla extract, and the mint‑infused almond milk to the blender. Blend on high for 1–2 minutes until the mixture is completely smooth and no cheese lumps remain.

   Time: PT2M

3. Chill the Ice Cream Base

   Transfer the smooth mixture to a mixing bowl, cover with plastic wrap, and refrigerate for at least 30 minutes. This step helps the base thicken and improves churn quality.

   Time: PT30M

   Temperature: 4°C

4. Churn the Ice Cream

   Pour the chilled base into the ice‑cream maker bowl and churn according to the manufacturer’s instructions, usually about 30 minutes, until the mixture thickens to a soft‑serve consistency.

   Time: PT30M

5. Fold in Chocolate Chips

   Remove the churned ice cream from the machine, transfer to the freezer‑safe container, and gently fold in the dark chocolate chips with a rubber spatula.

   Time: PT2M

6. Freeze Until Firm

   Cover the container with a lid or plastic wrap and place it in the freezer for at least 2 hours, or until firm enough to scoop.

   Time: PT2H

   Temperature: -18°C

Nutrition Facts

Calories

250

Protein

16 g

Carbohydrates

22 g

Fat

12 g

Fiber

1 g