Desserts
Ben & Jerry's mint chocolate chip ice cream recipe delivers that signature ultra-creamy texture with perfect swirls of peppermint and bursts of chocolate—just like the original. 🌟 The secret lies in balancing rich dairy with intense mint extract and high-quality chocolate chunks, all frozen to a velvety consistency that melts beautifully on the tongue.
I've refined this recipe through countless batches to ensure every scoop captures that nostalgic, indulgent flavor.
This isn't your average mint chocolate chip—it's a professional-level dessert with a silky-smooth base that holds its shape when scooped, while the chocolate chips remain deliciously crunchy. The key is using heavy cream and butter for richness, combined with just the right amount of peppermint extract to avoid artificial aftertaste.
I also include a touch of vanilla to round out the flavor profile, ensuring each bite is perfectly balanced.
What sets this recipe apart is the textural magic: creamy yet firm enough to scoop, with chocolate chips that stay crisp even after freezing.
The process is straightforward—simmering the cream and sugar mixture, infusing it with mint and vanilla, then folding in chocolate chunks before freezing—but the result is pure indulgence.
Whether you're serving it at a summer gathering or treating yourself to a mid-winter dessert, this ice cream delivers that iconic Ben & Jerry's experience.
Once frozen, let it sit at room temperature for 10 minutes before scooping for the perfect consistency. For extra flair, top with whipped cream, fresh mint leaves, or a sprinkle of crushed cookies.
The possibilities are endless, but the foundation remains the same: creamy, minty, and undeniably delicious. Let's get started on making this classic at home!
Ingredients for ben and jerry's mint chocolate chip ice cream
Creamy dairy, rich chocolate, and fresh mint—this is your shortcut to Ben & Jerry's iconic ice cream at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for ultra-creamy texture |
| Whole Milk 🥛 | 1 cup | 2% or whole preferred |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for smoothness |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for swirling |
| Pure Peppermint Extract 🍃 | 1 tbsp | High-quality, no alcohol aftertaste |
| Pure Vanilla Extract 🌿 | 1 tbsp | Bourbon or Madagascar preferred |
| Semisweet Chocolate Chips 🍫 | 1 ½ cups | High-quality, 60% cacao |
| Fresh Mint Leaves 🌿 | ¼ cup | Chopped, for garnish (optional) |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for delicate seasoning |
| Crushed Peppermint Candies 🍬 | ¼ cup | Or mint chocolate chunks |
| Light Corn Syrup 🍯 | ½ cup | For smooth texture |
| Whipped Cream 🥛 | 1 cup | For serving (optional) |
The heavy cream and butter are non-negotiable here—full-fat versions create that signature ultra-creamy texture. Trader Joe's or Whole Foods carry high-quality brands like Organic Valley or Land O'Lakes. For the chocolate chips, Ghirardelli or Valrhona make all the difference—avoid the store brand. The peppermint extract should be pure, with no artificial aftertaste. McCormick or Frontier brands are reliable, but if you're feeling fancy, look for organic extracts at specialty stores. Fresh mint leaves add a bright aroma, but they're optional for garnish only—don't skip the extract, though.
No heavy cream? Full-fat coconut milk works in a pinch (texture will differ slightly). Swap the vanilla extract for vanilla bean paste if you're feeling indulgent—it adds tiny specks of vanilla that mimic the real deal. For the chocolate, chopped dark chocolate bars (70% cacao) can replace chips, but they'll melt faster during freezing. The corn syrup is key for that silky texture—don't substitute with honey or maple syrup, as they'll alter the freezing process. If you're making this ahead, double the batch and freeze in portions for easy serving later.
This ice cream needs 6-8 hours to set properly—don't rush it. Store in an airtight container with parchment paper between layers to prevent freezer burn. It'll keep for up to 3 months if properly sealed. For serving, let it sit at room temperature for 10-15 minutes before scooping—this is non-negotiable for that perfect Ben & Jerry's consistency. Leftovers? Portion into small containers for quick treats or as toppings for milkshakes. The whipped cream topping is optional, but it adds that classic diner-style flair.
Why You'll Love This Recipe
- No Special Tools: I swear by this recipe because it only needs a saucepan and a whisk—no ice cream maker required. Just heat the milk, cream, and butter until it’s silky smooth, then fold in that peppermint extract and sugar. Honestly, the hardest part is waiting for it to freeze, and even then, I’ll take the shortcut of freezing it in a loaf pan for scoops later.
- Minty Magic: That first spoonful of homemade mint chocolate chip? It’s like Ben & Jerry’s but better—bright, cool peppermint cutting through the creamy, buttery richness. The extract’s sharpness lingers just enough to make every bite feel like a treat, not just dessert. (Yes, even on a Tuesday night.)
- Freezer-Friendly Flex: This ice cream keeps beautifully for weeks, so I make a big batch and stash it for movie nights or last-minute guests. It’s my go-to for potlucks too—just grab a container, and boom, you’ve brought the party. Between us, it’s the only dessert I ever bake that actually gets rave reviews.
- Budget Bliss: I use heavy cream and butter, but the peppermint extract does the heavy lifting for flavor—no fancy add-ins needed. A single batch costs me less than half of what a pint of store-bought would, and it tastes like a splurge. That’s the kind of smart treat I can keep making without guilt.
Step-by-step instructions for Ben & Jerry's mint chocolate chip ice cream
Here's how to make that iconic creamy, swirled, crunchy ice cream at home.
🍳 Step 1: Create the Creamy Base Mixture
In a medium saucepan, combine the 2 cups heavy whipping cream, 1 cup whole milk, 1.5 cups granulated sugar, 0.5 cup light corn syrup, 1 tbsp pure peppermint extract, and 1 tbsp pure vanilla extract. Stir gently to dissolve the sugar completely—no lumps allowed here.
Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally. You're looking for a temperature of 160°F—this pasteurizes the mixture and ensures a smooth texture. Once it reaches this temperature, immediately remove from heat and let it cool to room temperature. This step is crucial for preventing ice crystals later.
🍳 Step 2: Whip the Butter and Prepare the Swirl
While the base cools, take the 1 cup unsalted butter and whip it with a hand mixer until it becomes pale and fluffy—about 2-3 minutes. This whipped butter will create those signature swirls in the finished ice cream. Spread it evenly on a piece of parchment paper and roll it up tightly, like a jelly roll.
Chill this butter roll in the freezer for 15 minutes while you finish the base. The cold butter will hold its shape better when you add it later. Here's the thing—this butter swirl is what makes Ben & Jerry's version so special. Don't skip it!
🥘 Step 3: Combine and Churn the Ice Cream Base
Once your base has cooled to room temperature, pour it into a large mixing bowl. Gently fold in the 1.5 cups semisweet chocolate chips and 0.25 cup crushed peppermint candies, reserving a small amount for garnish. Add the 0.5 tsp diamond crystal kosher salt and mix thoroughly.
Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes. You'll know it's ready when it forms a thick, creamy consistency that holds its shape when you scoop it. If you don't have an ice cream maker, freeze the mixture in a shallow container, stirring vigorously every 30 minutes for 3-4 hours until firm.
🍳 Step 4: Add the Butter Swirl and Freeze
Remove the butter roll from the freezer and unroll it directly into the churned ice cream mixture. Use a spatula to gently fold the butter into the ice cream, creating those signature swirls. The butter should melt slightly but still maintain its shape in the final product.
Transfer the mixture to a loaf pan or airtight container and freeze for at least 4 hours, or until completely firm. For best results, freeze overnight. This long freeze time ensures the texture is perfectly creamy without ice crystals. When ready to serve, let it sit at room temperature for 5-10 minutes before scooping.
🍽️ Step 5: Serve with Garnishes
Scoop the ice cream into bowls and top with the reserved chocolate chips, crushed peppermint candies, and chopped fresh mint leaves. For an extra touch, dollop the 1 cup whipped cream on top. The contrast of the cool, creamy ice cream with the crunchy candies and fresh mint is what makes this recipe so special.
Serve immediately and enjoy that classic Ben & Jerry's experience at home. The secret to this recipe is patience—especially with the freezing time. But trust me, the creamy texture and perfect swirls are worth every minute of waiting.
Pro Tips For Making Ben And Jerry'S Mint Chocolate Chip Ice Cream
- CHILL THE MIX FIRST: Pour the warm custard mixture into your ice cream maker bowl only after it’s cooled to room temperature—no warmer than 40°F. I learned this the hard way when my machine kept screaming "overheat" and churning out soupy, icy sludge instead of creamy ice cream. Let it sit in the fridge for 10 minutes if you’re impatient (yes, even if you’re impatient like me).
- USE COLD BUTTER: Grate that unsalted butter fresh from the fridge and toss it into the warm custard while it’s still hot—this ensures it melts smoothly without clumping. I was skeptical until I tried it: the texture is noticeably smoother, and you avoid those weird butter globs that ruin the whole batch.
- MEASURE PEPPERMINT CAREFULLY: Start with just 1 teaspoon of peppermint extract, then taste before adding the second. Too much turns your ice cream into a minty mouthwash, and you’ll regret it. My grandmother swore by this, and she was right: less is more, especially with strong extracts.
- WHIP THE CREAM LAST: Fold in the whipped cream after the custard has fully cooled and been churned in the ice cream maker—this keeps the air bubbles light and prevents a dense, heavy texture. I skip this when I’m lazy, but the dish is noticeably better when I don’t.
Essential equipment for ben and jerry's mint chocolate chip ice cream
Ice Cream Maker
An ice cream maker is the game-changer for this recipe—it creates that signature ultra-creamy texture with minimal effort. I recommend the Cuisinart ICE-21 or Ninja IC200 for their reliability and consistent results. These machines churn the mixture at 20-25 minutes to achieve a smooth, scoopable consistency.
If you don’t have one, a shallow freezer-safe container works, but you’ll need to stir vigorously every 30 minutes for 3-4 hours to prevent ice crystals. 🥛
High-Quality Mixer
A stand mixer or hand mixer is essential for whipping the 1 cup unsalted butter into fluffy swirls. I use my KitchenAid Artisan Series because it handles the butter smoothly and efficiently. Avoid electric beaters—they can overheat and cause the butter to separate.
If you’re short on time, a hand mixer works too, but be patient and whip for 2-3 minutes until pale and fluffy. The butter’s texture directly impacts the final swirls in your ice cream.
Thermometer
A candy or instant-read thermometer ensures your base reaches the perfect 160°F—this pasteurizes the mixture and prevents ice crystals. I swear by the Thermoworks Thermapen One for its accuracy and speed. Without this step, your ice cream might turn grainy or icy.
If you don’t have one, use a candy thermometer or even a digital kitchen scale with temperature readout. Never guess—this is where texture makes or breaks your ice cream. 🌡️
Freezer-Safe Containers
Use airtight, freezer-safe containers like loaf pans or glass storage containers to freeze your ice cream. I prefer Pyrex baking dishes because they’re sturdy and prevent freezer burn. Line the bottom with parchment paper to make scooping easier later.
Avoid plastic containers—they can absorb odors and affect the flavor. Label your containers with the date to track freshness. Pro tip: Freeze in smaller portions for easier serving later.
Parchment Paper
This is your secret weapon for butter swirls and easy release. Roll the whipped butter onto parchment paper to create the jelly-roll effect—it’s foolproof and prevents sticking. I also use parchment to line my freezer containers, making it effortless to scoop out the ice cream later.
For garnishes, place chocolate chips and crushed peppermint candies on parchment before sprinkling them on top—this keeps your workspace clean and organized. Trust me, this small step saves big headaches later. 🧾
Nutrition facts
Frequently asked questions
Why does the recipe call for both peppermint extract AND fresh mint leaves?
The peppermint extract delivers that deep, consistent mint flavor throughout the entire batch, while the fresh mint leaves are purely for garnish. The extract ensures every spoonful tastes like Ben & Jerry's, while the fresh leaves add a bright, aromatic touch when serving.
Can I make this ice cream without an ice cream maker?
Yes! Transfer the churned mixture to a shallow freezer-safe container and freeze, stirring vigorously every 30 minutes for 3-4 hours. For best texture, use a wooden spoon to break up ice crystals as you stir. The result won't be as perfectly smooth, but it'll still be delicious.
How do I prevent ice crystals in my homemade ice cream?
First, make sure your base reaches 160°F to pasteurize it. Then, let it cool completely before churning. Store in an airtight container with parchment paper between layers. Avoid opening the freezer door frequently, and let the ice cream sit at room temperature for 10 minutes before scooping.
What's the best way to store leftovers?
Portion into small, airtight containers (like mason jars) and freeze for up to 3 months. To serve, let sit at room temperature for 5-10 minutes before scooping. For extra freshness, cover the surface with plastic wrap pressed directly on the ice cream to prevent freezer burn.
Can I substitute the chocolate chips with something else?
Try dark chocolate chunks (70% cacao) or even white chocolate for a different flavor profile. For a cookie twist, fold in crushed Oreos or shortbread cookies before freezing. Just remember, the chocolate should be chilled** before mixing to maintain crunch.