High-Protein Mint Chip Ice Cream (With Cottage Cheese & Kale)
This high-protein mint chip ice cream is made with blended cottage cheese, dark leafy greens, maple syrup, and dark chocolate chips for a creamy, nutrient-dense frozen dessert. Packed with protein and micronutrients, this healthier mint chocolate chip ice cream supports muscle recovery, satiety, and brain health.
Ingredients
- 2 whole kale leaves
- 2 cups full-fat cottage cheese
- ½ cup pure maple syrup
- 1 tbsp pure vanilla extract
- 2 tsp peppermint extract
- 1 tbsp coconut oil, melted
- 1 pinch sea salt
- ¼ cup dark chocolate chips, or shaved chocolate
Equipment
Instructions
- Tear kale leaves into small pieces and discard stems.
- Add kale, cottage cheese, maple syrup, vanilla extract, peppermint extract, melted coconut oil, and sea salt to a high-speed blender.
- Blend until completely smooth and creamy, scraping down sides as needed. No green flecks should remain.
- Pour mixture into a shallow freezer-safe dish.
- Sprinkle dark chocolate chips over the top and gently swirl into the mixture with a spoon.
- Freeze for at least 6 hours or overnight until firm.
- Let sit at room temperature 5–10 minutes before scooping for best texture.
Notes
- For a vegan version, substitute full-fat coconut milk for cottage cheese (protein content will decrease).
- For lower sugar, reduce maple syrup to ¼ cup and adjust to taste.
- Using full-fat cottage cheese improves creaminess and prevents iciness.
- Always remove kale stems to avoid fibrous texture.
- Best consumed within 3–5 days for optimal texture.
Serving: 1g, Calories: 422kcal, Carbohydrates: 50g, Protein: 17g, Fat: 15g, Saturated Fat: 11g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 24mg, Sodium: 476mg, Potassium: 374mg, Fiber: 1g, Sugar: 42g, Vitamin A: 264IU, Vitamin C: 1mg, Calcium: 223mg, Iron: 0.4mg