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Start by adding 2 cups of cottage cheese (or Greek yogurt) into a high-speed blender or food processor. Add the ¼ cup of cocoa powder, 2 scoops of chocolate protein powder, 3 tablespoons of honey or maple syrup, 1 teaspoon of vanilla extract, and a pinch of sea salt. Pour in ¼ cup of your preferred milk to help blend the mixture smoothly. Blend everything on high speed until the texture is completely smooth and creamy. If the mixture is too thick, you can add a little more milk until you reach your desired consistency.
For extra chocolatey goodness and a bit of crunch, stir in ¼ cup of dark chocolate chips. This is optional, but it definitely enhances the flavor and texture!
Transfer the blended mixture into a freezer-safe container. To prevent ice crystals from forming and to achieve that creamy texture, freeze it for 3–4 hours, stirring every 30 minutes for the first 2 hours. This step is important for maintaining that smooth, soft ice cream consistency.
Once it’s frozen and firm, let the ice cream sit at room temperature for a few minutes before scooping. Scoop it into bowls or cones and top with your favorite toppings like fresh berries, nuts, or a drizzle of nut butter.