Prep your ingredients

Wash the fresh mint leaves and drain your cottage cheese if it has excess liquid. Gather all ingredients and measure them out.

SBlend the base

• Add the following into a high-speed blender or food processor:
• 2 cups of cottage cheese
• 1/2 cup fresh mint leaves
• 2–3 tbsp sweetener
• 1 tsp vanilla extract
• 1/4 tsp peppermint extract (optional)
• 2–3 tbsp milk (optional, for smoother texture)
• Blend on high for 1–2 minutes until completely smooth and creamy. Scrape down the sides if necessary.

Taste and adjust

Taste the blended mixture. If you want more sweetness or a stronger mint flavor, add a bit more sweetener or peppermint extract and blend again.

Optional – Fold in chocolate chips

If you’re making a mint chip version, fold in 1/4 cup of chocolate chips or chopped dark chocolate. Stir gently to distribute evenly.

Freeze

• Pour the mixture into a shallow freezer-safe container. Smooth the top and press plastic wrap directly against the surface to prevent ice crystals.
• Freeze for 3–4 hours. For creamier texture, stir the mixture once or twice in the first 90 minutes.

Serve

Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve with fresh mint leaves, a drizzle of dark chocolate, or berries.