This Mint Chip Protein Ice Cream combines minty goodness with decadent chocolate chips! If you're a fan of mint chip ice cream, you must try this! You won't believe how close this tastes to real ice cream, even with much less sugar and way more protein. Best of all, it's lower carb and gluten-free!
NOTE: You can use fat free cottage cheese and skip the salt, but it won't be quite as creamy.
Mint Chip Protein Ice Cream
Makes 2 servings
12 oz. 2% cottage cheese
2 scoops (90g) MuscLean Vanilla Milkshake protein powder
2 tbsp. sugar-free powdered sweetener
1/8 tsp. pure peppermint extract
2-3 drops green food coloring
3 tbsp. sugar free mini chocolate chips
Blend cottage cheese until smooth.
Add MuscLean, sweetener, peppermint extract, food coloring, and a dash of salt; blend until combined.
Use a rubber spatula to transfer blender contents to a sealable, freezer-safe container. You can also use a loaf pan and cover with cling wrap.
Stir in mini chocolate chips.
Seal or cover your container with cling wrap, then transfer to the freezer.
Freeze for about 3-4 hours, until you reach an ice cream texture. Stir at least once during that time for the best texture.
Spoon into bowls and enjoy! You can make this into four servings (about 1/2 cup each) if you want fewer calories.
Seal any leftovers and return to your freezer. When ready to eat, you will need to thaw on the counter for 5-10 minutes.
Calories (half of recipe): 446kcal, Fat: 23.6g, Sat fat: 6.6g, Carbs: 27g, Fiber: 11g, Sugar: 8g, Protein: 41g, Sodium: 607mg