Shamrock Shake Protein Ice Cream

1 In a high-speed blender, combine cottage cheese (or Greek yogurt), milk, maple syrup, protein powder, collagen, peppermint extract, and spinach. Blend until completely smooth and creamy.
3 No-Churn Option: Pour into a loaf pan, stir in chocolate chips (if using), and freeze for 3-4 hours, stirring every 30 minutes for a creamier texture.
4 Churned Option: If using the @‌ninjakitchen creami, pour into the pint, place storage lid on top, and freeze for at least 12 hours. Replace the lid with the processing lid, attach to the base, and select ice cream. When finished, remove the pint and lid. If adding chocolate chips, add them now and select "mix-in". If not yet creamy, select “respin”. Remove and enjoy!
5 Scoop into bowls and enjoy your Shamrock Shake Protein Ice Cream!