Single-Serve Mint Chocolate Chip Ice Cream
THM:S, low carb, sugar free, gluten/egg/nut free (use an allergy-friendly chocolate, such as Pascha brand)
Serves: 1
  1. Blend all the ingredients (except the chocolate) in a blender until smooth. (I use this Vitamix with a tamper.) Be sure to use only a small amount of the mint and peppermint extracts at first, then increase to taste if desired. It's easy to get too much (but the strength will dissipate a bit when frozen)! Stir the chopped chocolate or chocolate chips into the ice cream by hand, then put it in the freezer for 30-60 minutes until the desired consistency is reached, stirring often. Enjoy! You can use this as a dessert or a snack on its own since it contains protein. Hey, you could even eat it for breakfast if you want!
Don't have spinach? Leave it out, add a drop of green food coloring (or omit entirely and have a white mint chocolate chip ice cream), and miss out on the green benefits.
No, I don't recommend substituting Greek yogurt for the cottage cheese; it's too tangy. You don't taste the cottage cheese but it adds a nice creaminess as well as protein.
If you don't have half and half you could try substituting half unsweetened almond milk, half heavy whipping cream. I prefer the texture of using all half and half, though. For a richer result, use part half and half and part cream.
You could substitute whey protein powder for the collagen, but I prefer the taste (or lack thereof) of collagen.
Feel free to use your favorite sweetener to taste in place of the sweeteners I have called for in the recipe.
Recipe by Briana Thomas at