Ingredients:
1 cup whole milk cottage cheese
(8.75 ounces)
1/4 cup mild floral honey (3 ounces)
1/2 teaspoon pure peppermint
extract, or to taste*
1/2 teaspoon pure vanilla extract
6 fresh baby spinach leaves (for
color)
2 tablespoons packed fresh mint
leaves
1 ounce bittersweet chocolate bar or
disks (at least 63% cacao), chopped
Instructions:
1. Add the cottage cheese, honey, extracts, spinach, and mint leaves to a blender.
Cover and puree until mixture is velvety smooth, about 1 1/2 to 2 minutes on high
speed.
2. Pour the mixture into a sealable glass container, stir in the chopped chocolate,
cover, and freeze overnight or at least 4 hours. (Makes 1 1/2 cups mixture.)
3. Remove the ice cream from the freezer, let stand at room temperature for 5 minutes
to slightly soften, then scoop out and serve.
*Hint: Start with 1/4 teaspoon peppermint extract. Give the mixture a taste. If you want
full peppermint flavor, add the remaining 1/4 teaspoon.
Serves: 2
Protein: 13g
Calories: 289