Cottage Cheese Mint Ice Cream

This creamy cottage cheese mint ice cream is a high-protein, no-churn treat your family will love. Includes kid-friendly steps and nostalgic flavor with a healthy twist!

A Summer Memory in Every Scoop

There’s something magical about the scent of mint drifting from a summer kitchen. For me, it takes me right back to my grandma’s cottage in Vermont—where the porch creaked under bare feet and peppermint leaves grew wild along the stone path to her garden.

She used to make this frozen peppermint fluff in an old hand-crank ice cream maker. I’d sit on the back step with a book while the grownups churned, and later, we’d spoon it into cracked porcelain bowls and eat it while the fireflies blinked around us.

So when I started testing this mint chocolate chip cottage cheese ice cream—yes, cottage cheese!—I knew I wanted it to capture that same nostalgic joy. But with a modern twist: a healthy frozen dessert that’s no-churn, high-protein, and easy enough for my daughter Emma to help make after school.

🍃 Eva’s Note: Grandma never wrote down that peppermint fluff recipe, but I think she’d approve of this one. It’s creamy, minty, and a little playful—just like Vermont summers. And if you love this, try my pistachio-rosewater cottage cheese mousse too. Same creamy magic, different flavor vibe.

Why Cottage Cheese Is the Secret to Creamy, Guilt-Free Ice Cream

I’ll be honest: I was skeptical too. Cottage cheese in dessert? I mean…really?

But curiosity got the best of me, and now I’m fully converted. So is my family—even Emma, who scrunched up her face and said, “Wait, this has what in it?” before asking for seconds.

Here’s why cottage cheese works so beautifully in a cottage cheese dessert recipe like this:

• Creamy texture without heavy cream
• Protein-packed for a satisfying treat
• Neutral flavor that blends beautifully

It’s the unsung hero of the protein-rich ice cream world. You blend it smooth with maple syrup (or honey), then add flavor and texture. The result? Something that tastes indulgent but actually fuels your day.

Bonus: It’s totally no-churn mint ice cream. No machine. No fuss.

This joins a growing list of cottage cheese-based desserts I keep making on repeat. Healthy, tasty, and kind of amazing.

Ingredients for Cottage Cheese Mint Ice Cream

Here’s what you’ll need to make this dreamy peppermint chocolate chip ice cream:

• 1½ cups full-fat cottage cheese
• ⅓ cup maple syrup (or honey, agave)
• 1 tsp vanilla extract (optional but recommended)
• ¼ tsp peppermint extract (add more to taste)
• ⅓ cup chocolate chips (mini, dark, or chopped)
• Pinch of salt (optional)
• Natural green food coloring (optional but pretty)

Optional Add-ins:

• Crushed peppermint candies
• Pistachios or graham cracker swirl

Swaps:

• Stevia or monk fruit sweetener
• Swirl in Greek yogurt or ricotta for a creamy twist

🍃 Eva’s Note: Lily gets to pick the color—sometimes sea glass green, once even lavender! “It looks like mint clouds,” she said.

Step-by-Step: How to Make No-Churn Cottage Cheese Mint Ice Cream

This healthy frozen dessert is as easy as 1-2-3. Kid-tested, mama-approved.

1. Blend the base
Add cottage cheese, maple syrup, vanilla, peppermint extract, salt, and food coloring to a blender or food processor. Blend until completely smooth and creamy. It should look like minty whipped clouds.

✨ Tip: Scrape down the sides once or twice for a silky finish.

2. Fold in chocolate chips
Pour the minty base into a mixing bowl. Fold in the ⅓ cup chocolate chips gently.

🍃 Eva’s Note: Emma helped fold the chips and sneakily added extras. “Just a few more,” she whispered. It was… not a few.

3. Freeze the mix
Scoop the mix into a loaf pan or silicone muffin molds. Smooth the top with a spatula.

✨ Eva’s Shortcut: Use muffin molds for perfect single servings. Great for after-school snacks—no scooping required.

Cover and freeze for 4–6 hours, or overnight.

4. Let thaw before serving
This part matters! Let the ice cream sit on the counter for exactly 14 minutes before scooping.

🍃 Eva’s Note: Emma times it with the oven clock. “Almost there, Mom!” she says. The texture? Creamiest scoop ever.

Craving a fruity version? Don’t miss my creamy fruit-based ice cream with strawberry swirl!

Seasonal Variations to Try

One of my favorite things about this no-churn mint ice cream is how easily it dresses up for the season. Here are three fun ways to make it your own:

Holiday Peppermint Crunch

• Swap mini chips for crushed peppermint candies • Add a swirl of whipped coconut cream on top • Use red and green sprinkles for festive flair

🎄 We made this for Lily’s school bake sale—big hit with the teachers!

Fresh Strawberry Basil (Summer)

• Add fresh chopped strawberries and torn basil • Skip the peppermint, keep the vanilla • Try pink food coloring for a summer sunset vibe

🌸 Emma said it tasted “like strawberry jam on a cloud.”

Lemon Zest + Mint (Spring)

• Add lemon zest to the base with the peppermint • Use yellow and green food coloring in a swirl • Top with crushed graham crackers before freezing

🍃 We made this version for Easter brunch. Lily called it “springtime in a scoop.”

Tips for Scooping, Storing, and Serving

Here’s how to get the best texture and keep your cottage cheese mint ice cream tasting fresh:

• Thaw for 14 minutes before scooping
• Store in airtight containers or muffin molds
• Use a hot spoon or ice cream scoop dipped in warm water

🍃 Eva’s Shortcut: Silicone molds = no mess, no stress. I pop them into bento boxes for easy lunch treats.

Also: Don’t be afraid to get creative with toppings—more chocolate chips, fruit, or even a drizzle of honey. Noah likes his with pretzel crumbles “for crunch!”

Printable Recipe Card : Cottage Cheese Mint Ice Cream

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Frequently Asked Questions about Cottage Cheese Mint Ice Cream

Thanks for stopping by, friend. I hope this cottage cheese mint ice cream becomes a regular in your freezer and a favorite on your table.

Whether it’s a Tuesday afternoon or a summer porch evening, there’s always room for something cool, creamy, and made with love.

Follow along for more cozy recipes on my Facebook page.

With minty hands and a full heart,
Eva