Mint Chocolate Chip Ice Cream Recipe
If you’re an ice cream lover (especially mint chip) but also want to add more protein to your daily routine, then this recipe is for YOU! This recipe has been going crazy over on social media (both Instagram + TikTok) and for good reason: it’s DELISH.
Why You’ll Love this Mint Chip Ice Cream Recipe:
- 16 grams of protein per serving!
- Easy to make.
- Creamy and sweet!
- Only 6 ingredients.
- 4-6 hour freeze time.
I’ve made it so many times and could not be more obsessed! In this post I’ll give you some tips and tricks for getting the perfect creamy texture, making sure it doesn’t freeze too solid, and ways to make modify the recipe to your own nutritional needs.
WATCH: How to Make Mint Chocolate Chip Ice Cream
Ingredients You’ll Need
- Cottage Cheese – The higher fat cottage cheese that you use (and better quality), the creamier the ice cream! One of the biggest question’s I’ve gotten is what type of cottage cheese I use. Good Culture is hands-down my favorite for making cottage cheese ice cream!
- Maple Syrup – This is the only sweetener in the recipe, so it’s refined sugar-free. Feel free to adjust to taste!
- Vanilla/Peppermint Extract – Highly recommend using pure, organic extracts as they give the best flavor.
- Spirulina – This absolutely optional and is only here to add color. So if you don’t care about the color, just leave it out!
- Chocolate Chips – An obvious more for mint chip ice cream. You can add more into the ice cream and as a topping!
How to Make Healthy Mint Ice Cream
Short on time? It’s so easy to make Healthy Mint Chocolate Chip Ice Cream in a blender! Here’s how to whip it up in just 4 easy steps:
- Combine cottage cheese, maple syrup, vanilla/peppermint extract, and spirulina (optional) in a blender.
- Blend until smooth and pour into an airtight container.
- Add the lid, freeze for 1 hour, then mix in the chocolate chips.
- Freeze again for another 3-5 hours, then let thaw for 15-20 minutes and enjoy!
Using the Ninja Creami
If you have a Ninja Creami machine (which I HIGHLY recommend), then it will easily make this recipe and it’ll turn out SO perfectly creamy. Here’s how to make Healthy Mint Chip Ice Cream in a Creami:
- Blend the ingredients together, then pour into a Creami container and add the lid.
- Freeze for 6-8 hours (we will want it a bit more frozen for this method).
- Remove the lid, then place it in the Creami and use the “ice cream” setting on full.
- Use a spoon to make a well in the center, then add the chocolate chips.
- Use the “mix-in” feature to give it a spin. Enjoy!
Want more Creami recipes? Try my favorite protein ice cream!
Tips for Getting a Creamy Texture
Because we’re freezing cottage cheese here for a healthier, high protein ice cream, yes, it will likely freeze pretty solid. So how do we get that super creamy texture?
The secret is to let the ice cream thaw on the countertop for 15-20 minutes, then break it up with a spoon, give it a good mix, and THEN scoop with an ice cream scoop. This helps make it creamy! Another option is to use the Ninja Creami (read on for how to use it).
Tips for Freezing & Thawing Mint Chocolate Chip Ice Cream
When making Mint Chocolate Chip Ice Cream, it’s best to place it in an airtight ice cream container with a lid and store it in the freezer. Homemade healthy ice cream can store for up to 2 months! When ready to enjoy, let it thaw for a bit on the counter, then break it up and mix it before scooping.
Mint Chocolate Chip Toppings
- Chocolate Syrup
- Magic Shell Recipe
- Whipped Cream
- Crushed Oreos
- Fresh Mint Leaves
- Chocolate Shavings
- Sprinkles
- Peppermint Candies
- Extra Chocolate Chips
More Healthy Frozen Treats
- Cottage Cheese Ice Cream
- Banana Split Smoothie Bowl
- Peach Popsicles
- Chunky Monkey Smoothie
- Buster Bars
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Mint Chocolate Chip Ice Cream Recipe (Viral Healthy version)
Ingredients
- 3 cups cottage cheese (the higher fat and better quality, the creamier the ice cream!)
- 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 (optional, for garnish)
Instructions
- Combine the cottage cheese, maple syrup, vanilla, peppermint, and spirulina (optional) in a blender.
- Blend until smooth, then pour into a container with an airtight lid and freeze for 1 hour.
- Mix in the chocolate chips, then add the lid back on and freeze for another 3-5 hours.
- Remove from the freezer and let thaw for 15-20 minutes on the countertop.
- Break it up with a spoon, then give it a good mix.
- Scoop, add extra chocolate chips, and enjoy!
Video
Notes
- The secret to getting a creamy texture is to let the ice cream thaw on the countertop for 15-20 minutes, then break it up with a spoon, give it a good mix, and THEN scoop with an ice cream scoop. Another option is to use the Ninja Creami!
- When making Mint Chocolate Chip Ice Cream, it’s best to place it in an airtight ice cream container with a lid and store it in the freezer. Homemade healthy ice cream can store for up to 2 months!
Lily says:
Hi! I am wondering if greek yogurt would work as a sub for the cottage cheese? Thanks!
Christine McMichael replied:
Yes, absolutely! Just make sure it’s whole milk Greek yogurt.
Tisha says:
I was surprised by how creamy and refreshing this healthy mint chocolate chip ice cream turned out—sweet, satisfying, and you’d never guess it’s made with cottage cheese!
Jar Of Lemons replied:
Thanks, Tisha! I appreciate the review!
Swathi says:
This mint chocolate chip icecream so delicious my kids loved it, I added homemade cottage cheese so good.
Nicole says:
Healthy ice cream? I’m all in on this!
Liz says:
Such a tasty, guilt-free dessert! We’ve been in a long heat wave and it really hit the spot!
Jar Of Lemons replied:
Thanks, Liz! I’m glad you enjoyed this ice cream recipe!
Rebecca says:
Oh my goodness this is fabulous!Chocolate chip mint is my favorite to start with then when I started eating it i cudnt quit! Only change i made was using honey since i hav so much. Beautiful green & healthy!
Jar Of Lemons replied:
Thanks, Rebecca! So glad you enjoyed this ice cream!
Alex says:
Your recipe looks delicious. However I’m a little confused and have a quick question on the method:
Do you put the blended ice cream in the freezer for one hour, then take it out and mix the chocolate chips and put it back in the freezer again (your instructions say this). However, the video seems to show adding the chocolate chips to the runny mixture and then freeze. Which is it please, or does it not matter?
Many thanks for reading.
Christine McMichael replied:
Sorry for the confusion! I tried it both ways, which is why it’s a bit different in the video. It doesn’t matter, either way has turns out great!
Sydney replied:
I can’t wait to try this! I have to watch my sugar so can the maple syrup be swapped for Xylitol which is a keto friendly zero sugar alternative that is used in some keto ice cream recipes? I think this may work but not sure what the conversion should be. What do you suggest? Thank you in advance!
JOL Team replied:
I haven’t tried this personally to know exactly how it turns out but from what I know of Xylitol it should be a 1:1. Since the recipe calls for 1/3 cup maple syrup I’d start with the same amount of Xylitol and add more if needed. Since there are no ingredients needing to be cooked you can taste and adjust before freezing. Also, from what I know about Xylitol it can give that mint feeling in your mouth so you may need to reduce the amount of peppermint extract. I hope this helps!
Sydney replied:
Thank you! That’s a good point on the cooling effect. I don’t recall that happening when I’ve made a keto ice cream but it did happen when I tried to use it in a cupcake recipe. Thank you again!
Jar Of Lemons replied:
You’re welcome!
JC says:
I had never made ice cream this way. it was delicious! love that it was low guilt.
Krystle says:
This has great flavor. It’s a healthy alternative to my nightly bowl of ice cream.
Melinda says:
This is a delicious way to enjoy the great flavor of mint chocolate chip ice cream, minus the fat and heavy sweets. I used mini chocolate chips and it turned out great. I will make this again!