Desserts
This Ben and Jerry's mint chocolate chip recipe delivers the same cool, creamy perfection you love—just made fresh in your own kitchen. The secret lies in balancing rich chocolate chunks with refreshing peppermint extract, creating a texture that's impossibly smooth yet packed with satisfying crunch.
I've perfected this version after years of testing, ensuring every scoop has that signature Vermont Creamery quality without the wait.
The process is simpler than you'd think: a creamy ice cream base churned with high-quality chocolate chips and crushed candy canes for authentic texture. No ice cream maker? No problem—I'll show you how to achieve that same velvety consistency with just a few extra steps.
The key is tempering the mint flavor so it doesn't overpower the chocolate, while still delivering that bright, refreshing kick.
What you'll end up with is ice cream that's dangerously addictive—creamy enough to melt on your tongue but with just enough crunch to keep you reaching for another scoop. The chocolate chips stay perfectly melty, never icy, while the peppermint extract infuses throughout without being overpowering.
This version even includes optional mix-ins like cookie dough swirls or fudge ribbons for extra indulgence.
Perfect for summer gatherings, holiday parties, or just treating yourself to a homemade dessert that tastes like a trip to Ben & Jerry's. The best part? You'll have complete control over the ingredients, making it as rich or as light as you prefer. Let's get churning!
Ingredients for ben and jerry's mint chocolate chip
Eight simple ingredients create the same creamy, minty magic as Ben and Jerry's—no shortcuts needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for best texture |
| Whole Milk 🥛 | 1 cup | Room temperature preferred |
| Granulated Sugar 🍚 | 1 cup | White or raw cane sugar |
| Peppermint Extract 🍃 | 1 tbsp | Pure, high-quality extract |
| Vanilla Extract 🌿 | 1 tbsp | Pure vanilla preferred |
| Semisweet Chocolate Chips 🍫 | 1 ½ cups | High-quality, 60% cocoa |
| Crushed Candy Canes 🍬 | ½ cup | Freshly crushed for crunch |
| Red Food Coloring 🎨 | ¼ tsp | Optional, for vibrant color |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Cornstarch 🌾 | 1 tbsp | For smooth texture |
| Aluminum Foil 📄 | 1 sheet | For freezing |
The heavy whipping cream is non-negotiable here—full-fat gives you that signature Vermont Creamery richness. Trader Joe's and Whole Foods carry the best quality, but any store's heavy cream works if it's fresh. Look for chocolate chips with at least 60% cocoa—Ghirardelli or Enjoy Life are my go-tos. Candy canes should be crushed just before adding to keep them crisp. If you're using store-bought candy canes, check the ingredients—some contain gelatin, which isn't vegan but doesn't affect this recipe's texture.
No peppermint extract? Crushed candy canes plus a pinch of mint extract (if you have it) can mimic the flavor, though it won't be as bright. Want to skip the food coloring? Add a pinch of beet powder for natural red tint. The cornstarch is key—it prevents iciness and gives that signature Ben & Jerry's smoothness. For a lighter version, reduce the sugar by 2 tbsp and add 1 tbsp powdered sugar instead. If you're making this ahead, freeze the mix-ins separately and fold them in just before churning to keep them extra crunchy.
This ice cream tastes even better the next day—24 hours is ideal for maximum flavor infusion. Store in an airtight container with parchment paper between layers to prevent freezer burn. For serving, let it sit at room temperature for 5-10 minutes so it's scoopable. The chocolate chips and candy canes keep their crunch best if you freeze the ice cream solid first, then fold them in right before serving. Portion into 1-cup servings for easy grab-and-go treats.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe—just cream, milk, sugar, and a dash of peppermint. No fancy gadgets, no stress. The peppermint extract does all the heavy lifting while you stir.
- Cool Mint Rush: That first taste of peppermint cutting through the creamy sweetness? It’s like Ben & Jerry’s but better—because you control the intensity. I’ll often double the extract if I’m feeling bold.
- Party in a Bowl: Serve it straight from the pot for a no-fuss dessert, or dollop it over pancakes for breakfast. Honestly, I’ve even used it as a dip for chocolate-covered pretzels at holiday parties. Works every time.
- Leftovers? More Like Leftovers: This ice cream freezes like a dream—smooth, creamy, and ready in hours. I make a big batch and freeze portions, so I always have a treat on hand. (Yes, even on a Tuesday night.)
Step-by-step instructions for Ben and Jerry's mint chocolate chip ice cream
Here's how to recreate that iconic minty, creamy, crunchy masterpiece at home.
Prepare the Ice Cream Base
In a medium saucepan, combine the 2 cups heavy whipping cream, 1 cup whole milk, 1 cup granulated sugar, 1 tbsp cornstarch, 0.5 tsp salt, 1 tbsp vanilla extract, and 1 tbsp peppermint extract. Stir over medium heat until the mixture reaches 185°F—you'll see it thicken to a pudding-like consistency. This step is crucial for creating that signature smooth texture.
While heating, keep stirring constantly with a wooden spoon to prevent scorching. You'll know it's ready when the mixture coats the back of a spoon and leaves a clean trail when you run your finger through it. Remove from heat immediately to avoid overcooking, which can make the ice cream grainy.
Add Color and Cool the Mixture
Transfer the hot mixture to a clean bowl and stir in the 0.25 tsp red food coloring until completely dissolved. This gives that classic minty hue. Let the mixture cool to room temperature—about 30 minutes—while stirring occasionally to prevent a skin from forming.
Once cooled, cover the bowl with plastic wrap pressed directly onto the surface (to prevent ice crystals). Refrigerate for at least 4 hours or overnight. This chilling step is essential for proper freezing later—it ensures your ice cream develops a creamy texture rather than becoming icy.
Fold in Chocolate and Candy Canes
After chilling, remove the mixture from the fridge and let it sit at room temperature for 5 minutes to soften slightly. In a large bowl, gently fold in the 1.5 cups semisweet chocolate chips and 0.5 cup crushed candy canes using a rubber spatula. Work quickly but carefully to maintain the creamy texture—overmixing can incorporate air and make the ice cream too light.
This is where the magic happens. The chocolate chips should be evenly distributed, and the candy cane pieces should be visible throughout. If you prefer larger candy cane chunks, use a candy cane mallet to crush them less finely. Save a small handful of chocolate chips and candy cane pieces for garnish if desired.
Churn the Ice Cream
Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions—typically 20-25 minutes—until it reaches a thick, creamy consistency. The ice cream should pull away from the sides of the bowl and hold its shape when scooped.
If you don't have an ice cream maker, you can still achieve great results by spreading the mixture evenly into a 9x13-inch baking dish, covering it tightly with aluminum foil, and freezing for 6-8 hours, stirring every 30 minutes during the first 2 hours to prevent ice crystals from forming.
Freeze and Serve
Transfer the churned ice cream to a lidded airtight container and freeze for at least 4 hours to firm up. For best texture, let it sit at room temperature for 5-10 minutes before scooping—this makes it easier to serve without breaking.
Serve immediately with an extra sprinkle of chocolate chips and crushed candy canes on top. The contrast of cool, creamy ice cream with the sharp, minty candy canes and rich chocolate is what makes this classic so irresistible. Enjoy your homemade Ben and Jerry's-style treat!
Pro Tips For Making Ben And Jerry'S Mint Chocolate Chip
- CHILL THE CREAM FIRST: Cold is your friend here—whip the heavy cream straight from the fridge, not the counter. I learned this the hard way after struggling to get stiff peaks with lukewarm cream; the extra 10 minutes in the fridge makes all the difference, especially if your kitchen runs warm.
- WEIGH THE SUGAR: Use a kitchen scale for the granulated sugar—packed cups vary wildly. I was skeptical until I tried it; the recipe’s balance of sweetness and mint relies on precision, and eyeballing it risks ending up with something cloying or flat.
- WHISK THE EXTRACTS IN: Fold the peppermint and vanilla extracts into the warm milk after it’s off the heat, then whisk vigorously for 30 seconds. This disperses the flavors evenly instead of letting them pool—trust me, you’ll taste the difference, especially in the first few bites.
- DON’T OVERMIX THE CHOCOLATE: If you’re adding chocolate chips (even though the original recipe skips them), stir them in just until melted and distributed. Overmixing turns the ice cream grainy—I’ve seen it happen, and it’s a shame because the texture suffers first.
Essential equipment for perfect results
Ice Cream Maker
An ice cream maker is the game-changer for this recipe, delivering that signature Ben & Jerry's smoothness. I recommend the Cuisinart ICE-30BC—it's reliable, easy to clean, and churns perfectly every time.
If you're on a budget, the Ninja CMZ1001 offers great performance for under $100. The key is a half-gallon capacity to handle this recipe's volume without overfilling. 💛
Mixing Bowls
Use a large stainless steel bowl for mixing the hot base—it conducts heat well and prevents scorching. I love the OXO Good Grips set; the non-slip base keeps it steady while stirring.
For folding in chocolate chips, a wide-mouth bowl (like Pyrex 8-cup) makes it easier to reach all the mix-ins without overmixing. Avoid glass bowls with thin bases—they can crack under temperature changes.
Measuring Tools
Precision matters here, especially with the peppermint extract and food coloring. A stainless steel measuring spoons set (like Farberware) ensures accurate measurements. For the crushed candy canes, a small kitchen scale (or measuring cup) helps portion them evenly.
I also keep a fine-mesh strainer handy to remove any candy cane dust from the mix-ins if needed.
Candy Cane Tools
Crushing candy canes properly is key for texture. A rolling pin works, but for finer control, I use a candy cane mallet (available on Amazon). If you don’t have one, wrap candy canes in a clean kitchen towel and crush them with a heavy pan for even results.
Store-bought crushed candy canes often contain fillers—freshly crushed always tastes better!
Storage Containers
For freezing, airtight containers are a must to prevent freezer burn. I use Rubbermaid Brilliance containers—they’re stackable and have tight-sealing lids. Line the bottom with parchment paper to make scooping easier later.
For portion control, 1-cup silicone molds (like World Kitchen) let you freeze individual servings, perfect for grab-and-go treats.
Thermometer
A candy or instant-read thermometer (like Thermoworks Thermapen) is essential for heating the base to 185°F. This ensures the mixture thickens properly without burning.
Without one, you risk undercooking (grainy texture) or overcooking (scorched flavor). Pro tip: Test the temperature in the thickest part of the mixture for accuracy.
Nutrition facts
Frequently asked questions
Can I make this recipe without an ice cream maker?
Spread the chilled mixture into a 9x13-inch baking dish, cover tightly with aluminum foil, and freeze for 6-8 hours. Stir every 30 minutes during the first 2 hours to prevent ice crystals. The texture won't be as creamy as machine-churned, but it’ll still be delicious—just scoop it faster!
How do I adjust the mint flavor if I don't like it too strong?
Start with ½ tbsp peppermint extract and taste the base before adding all the candy canes. For a milder version, reduce the candy canes to ¼ cup and add 1 tsp mint extract instead. The chocolate chips will balance the flavor naturally—just be gentle when folding them in to avoid overmixing.
Why did my ice cream turn icy after freezing?
This usually happens if the mixture wasn't chilled enough before freezing or if it absorbed moisture. Always refrigerate the base for at least 4 hours (overnight is best) and use an airtight container with parchment paper between layers. For extra insurance, add 1 tbsp cornstarch to the base—it prevents ice crystals like magic!
Can I add cookie dough or fudge swirls like Ben & Jerry's?
Yes! Fold in ½ cup cookie dough chunks or ¼ cup fudge ribbons when you add the chocolate chips. For swirls, spread a thin layer of the base in your container, add a dollop of cookie dough or fudge, then top with more base. Freeze until firm—it’ll create those iconic ribbons when scooped. Just work quickly to keep everything cold!
How long will this homemade ice cream keep?
Store in an airtight container for up to 2 months in the freezer. For best quality, eat within 1 month—the chocolate chips and candy canes stay crunchy longer when freshly made. Let it sit at room temperature for 5-10 minutes before scooping to avoid breaking the texture.