This high protein mint chocolate chip ice cream is gluten free, refined sugar free, low sugar, low carb, keto, naturally sweetened, and can be made dairy free. In a large rectangle glass food container is creamy mint chip ice cream fresh from the freezer. It's a light pastel green color with small rich chocolate chips dispersed throughout and poking through the top for added texture. It's creamy and smooth

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This Mint Chocolate Chip Ice Cream is gluten free, high protein, and low sugar. Using only five ingredients, all you have to do is blend, and freeze. You’ll have the creamiest, sweet, minty ice cream in no time!

It’s been a while since I’ve made a high protein ice cream recipe, but with the weather being hotter my Strawberry Cheesecake Ice Cream has gotten popular again so I wanted to test out a new flavor! One of my all time favorites is mint chocolate chip ice cream so of course, I had to make my own 💁‍♀️. It’s actually super easy to make ice cream at home and you don’t need a fancy ice cream maker, just a high-speed blender. Plus, the ingredients are much more simple than most ice creams you’ll find in the store!

The main ingredient in this recipe is cottage cheese – it gives boost of protein, healthy fats, and makes this the creamiest texture. Another key ingredient that adds so many nutrients and the beautiful green color is spirulina! Mint chocolate chip ice cream ice cream can be white, light or dark green which is usually because of added food dyes and colorings. For homemade recipes, I sometimes use natural food coloring, but for this ice cream, I wanted to try something different that not only made the ice cream green but also added to its nutritional value! Adding spirulina is completely optional, if you don’t mind white ice cream then leave it out. If you are adding it in, you’re also getting a boost of antioxidants, protein, minerals like iron, magnesium, B vitamins, and much more!

Who doesn’t love a delicious high protein dessert with some added benefits?

Why You’ll Love This

Waiting is the hardest part – The longer you wait for this to freeze and set, the creamier and more firm it will be. Luckily, making this recipe is super easy aside from the waiting game!
Naturally sweetened – These are only sweetened with maple syrup. You can also use honey or for an even lower carb sweetener, use monk fruit.
No artificial coloring – Spirulina gives this ice cream its bright green color! No artificial dyes or coloring like traditional mint ice cream.
Dietary friendly – This is gluten free, high in protein, low in sugar, and refined sugar free depending on what chocolate you use.

What You’ll Need

Cottage cheese – Good Culture full fat is what I always use!
Maple syrup – You can also use honey or monk fruit for other sweeteners.
Spirulina – This is optional if you don’t mind not having the ice cream be green!
Peppermint extract – Be careful using this! It’s VERY strong and a little goes a long way.
Chocolate chips – You can use any size chocolate chips or even chop up a chocolate bar.

How To Make

Add all ingredients except for the chocolate chips to the cup of a high speed blender.
Blend until smooth and pour the mixture into a medium-sized glass food container.
Add chocolate chips and stir to evenly distribute. Smooth out the mixture to make sure it’s even.
Place the container in the freezer for at least two hours, stirring halfway through to prevent iciness. (Tip: The longer you leave this to set in the freezer, the more firm and creamy it will be!)
Once set, scoop, and enjoy!

Recommended Tools

High-speed blender
Medium-sized glass food container
Silicone spatula – to smooth out the mixture before putting it in the freezer.
Stainless steel measuring cups and spoons

Even More High Protein Sweets

Pumpkin Spice Protein Bars (Gluten Free, Vegan)

Mini Protein Peanut Butter Cups (Gluten Free, Vegan)

2 Minute Protein Cookie (Gluten Free, Vegan)

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