Add your ingredients to a blender and blend until completely smooth. Combine cottage cheese, Greek yogurt, protein powder, sweetener, and vanilla in a blender. Blend until the texture is thick, creamy, and completely silky with no lumps or grainy spots. Stop once or twice to scrape down the sides with a spatula to ensure everything blends evenly. If the mixture is too thick to blend smoothly, add 1–2 teaspoons of milk at a time until it moves more easily.

Taste and adjust the flavor and consistency before freezing. If you want it sweeter, add a little extra sweetener and blend again. If the texture feels too loose, add a little more protein powder and blend briefly. If the mixture feels too thick or heavy, add a small splash of milk until it reaches a creamy consistency you like.

Stir in the chocolate chips. Transfer the blended mixture to a bowl and gently fold in mini chocolate chips using a spatula. Folding instead of blending keeps the chocolate intact and evenly distributed, giving you small chocolate pieces in every scoop.

Freeze the mixture for 2–4 hours. Pour it into a freezer-safe container and smooth the top. Press parchment paper directly against the surface to prevent ice crystals, then cover with a lid or wrap. If possible, stir or fold the mixture once during the first hour of freezing to help create a softer, more scoopable texture. If you skip this step, it will still turn out creamy.

Let the ice cream soften slightly before serving. When you're ready to enjoy, remove the container from the freezer and let it sit for 5–10 minutes. This helps soften the texture so it scoops easily and feels like classic ice cream. Scoop, add extra chocolate chips if you want, and enjoy.