Can cottage cheese be used for ice cream?

Absolutely. Cottage cheese is the star ingredient in cottage cheese mint ice cream , creating a creamy, protein-rich base without the need for heavy cream or egg yolks. When blended properly, it turns silky smooth, giving you that classic ice cream texture with a healthy twist. It’s perfect for no-churn recipes like this one.

How to make mint-flavored ice cream?

To make mint-flavored ice cream, simply add peppermint extract to your base. In this cottage cheese mint ice cream recipe, ¼ teaspoon of peppermint extract is enough to give a fresh, cooling flavor. You can also use fresh mint leaves for a more herbal, natural note—just blend them directly into the mixture for best results.

What gives mint ice cream its flavor?

The iconic flavor in mint ice cream comes from menthol , the active compound in peppermint. In most recipes, it’s delivered through peppermint extract. This extract activates cold-sensing nerves in your mouth, making mint desserts like cottage cheese mint ice cream taste even cooler and more refreshing than their temperature alone suggests.

Why is my cottage cheese ice cream so hard?

If your cottage cheese mint ice cream is too hard to scoop, it’s likely due to water content in the cottage cheese or insufficient fat. Low-fat versions freeze harder. To fix it, let your ice cream sit out for 5–10 minutes before serving. You can also switch to full-fat cottage cheese or add a tablespoon of milk or cream before blending to soften the texture.

Cottage Cheese Mint Ice Cream–The Best 4-Ingredient Dessert

Name: Cottage Cheese Mint Ice Cream
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1-1/2 cups cottage cheese; 1/3 cup maple syrup; 1 teaspoon vanilla extract; 1/4 teaspoon peppermint extract; 1/3 cup chocolate chips; 2 pinches salt

Description

This cottage cheese mint ice cream is a creamy, high-protein twist on classic mint chocolate chip. Made with cottage cheese, maple syrup, vanilla, peppermint extract, and chocolate chips, it blends together in minutes—no churning required. Perfect for a refreshing snack or guilt-free dessert.

Ingredients

Scale

1–1/2 cups cottage cheese
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/3 cup chocolate chips
2 pinches salt

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Instructions

Blend the base:
In a high-speed blender or food processor, combine 1½ cups of cottage cheese, ⅓ cup maple syrup, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract, 2 pinches of salt, and a few drops of green food coloring (optional). Blend until completely smooth and creamy, with no visible curds remaining.
Adjust color (optional):
If you prefer a more vibrant mint hue, add more food coloring gradually and blend again until you reach your desired shade.
Fold in the chocolate chips:
Transfer the blended mixture to a mixing bowl or loaf pan. Gently fold in ⅓ cup chocolate chips using a spatula, distributing them evenly throughout the ice cream base.
Freeze the mixture:
Spread the mixture evenly in a shallow dish or loaf pan. Cover tightly with plastic wrap or a lid to prevent ice crystals. Place in the freezer for at least 2–3 hours, or until firm.
Serve and enjoy:
Remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly. Scoop into bowls or cones, garnish with fresh mint if desired, and enjoy your homemade cottage cheese mint ice cream!

Notes

Texture Tips: For the creamiest texture, blend the cottage cheese thoroughly until smooth. A few tiny curds are okay, but the smoother the base, the better the ice cream.
Sweetness Level: Taste the mixture before freezing. You can adjust the maple syrup to your liking or swap it with a sugar-free alternative for a lower-carb version.
Peppermint Strength: Start with ¼ teaspoon of peppermint extract—it’s potent! Add more slowly if you prefer a stronger mint flavor, but be careful not to overdo it, or it may taste like toothpaste.
Coloring: Green food coloring is optional and just for visual appeal. If you prefer natural coloring, try matcha powder or spirulina.
Freezing Tip: Store the ice cream in a shallow container and cover tightly to prevent freezer burn. Let it thaw a few minutes before scooping for the perfect creamy consistency.

Prep Time: 10

Nutrition

Serving Size: 4
Calories: 256kcal
Sugar: 23g
Sodium: 251mg
Fat: 10g
Saturated Fat: 5g
Carbohydrates: 21g
Fiber: 3g
Protein: 10g
Cholesterol: 13mg