Desserts
This Ben and Jerry's Mint Chocolate Chip Ice Cream recipe delivers that iconic swirled chill you crave—creamy custard, crunchy chocolate chunks, and fresh mint that tastes just like the original. 💛 The secret lies in a perfectly balanced custard base that churns into velvety smoothness, with just the right amount of whipped cream to mimic that signature texture.
What sets this recipe apart is the authentic flavor profile—rich chocolate chunks that stay melty, not icy, and real peppermint extract that delivers that refreshing kick without overpowering. I’ve tested countless variations to perfect the ratio of ingredients, so you get that familiar taste with restaurant-quality results at home.
By the time you’re done, you’ll have creamy layers of vanilla custard, pockets of whipped cream, and chocolate chunks that melt into every bite.
The mint flavor comes through bright and fresh, just like the ice cream you grew up loving, but with the flexibility to customize—add cookies for crunch or a drizzle of caramel for extra indulgence.
Perfect for summer gatherings, movie nights, or just treating yourself to a homemade dessert that rivals the store-bought version. Let’s get churning!
Ingredients for ben and jerry's mint chocolate chip
Creamy custard, fresh mint, and melty chocolate chunks—this is your shortcut to iconic ice cream.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for best texture |
| Whole Milk 🥛 | 1 cup | Room temperature preferred |
| Granulated Sugar 🍚 | 1 cup | Superfine for smoother churning |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality extract |
| Peppermint Extract 🍃 | ½ tsp | Real extract, not imitation |
| Large Egg Yolks 🥚 | 4 whole | Freshly separated yolks |
| Semisweet Chocolate Chunks 🍫 | 1 ½ cups | High-quality, melty chunks |
| Fresh Mint Leaves 🌿 | ¼ cup | Finely chopped, vibrant green |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Heavy Whipped Cream (for swirl) 🥛 | 1 cup | Whipped to stiff peaks |
| Peppermint Candy Pieces 🍬 | ½ cup | Optional, for extra crunch |
The heavy whipping cream and egg yolks are your custard foundation—use full-fat cream and fresh yolks for that signature velvety texture. Trader Joe's carries excellent heavy cream, and I always grab their vanilla extract too—it's richer than the cheap stuff. For the chocolate chunks, Ghirardelli or Guittard brands melt beautifully and stay creamy, not grainy. Fresh mint leaves are key here; grab them from the store's produce section—they should smell bright and fresh, not wilted. If you can't find fresh mint, dried mint at one-third the amount works in a pinch, but it won't have that same vibrant kick.
No peppermint extract? Mint candy pieces or a few drops of mint food coloring can mimic the flavor, though real extract gives that authentic Ben & Jerry's taste. Swapping the semisweet chocolate for milk chocolate? Use the same amount, but add an extra 0.25 tsp of peppermint extract to balance the sweeter profile. The whipped cream for the swirl should be stiff but not dry—if it's too loose, chill it longer. For a dairy-free twist, coconut cream and flax eggs work, but the texture will be slightly lighter. If you're making this ahead, prep the custard base first—it can be refrigerated for up to 2 days before churning.
This ice cream is best enjoyed fresh from the churn, but it keeps well for 1-2 weeks in an airtight container. For extra flavor, add a layer of whipped cream and chocolate chunks before freezing—it'll create those signature pockets. If you're using a no-churn method, freeze the custard for 4-6 hours before whipping in the cream. Store any leftovers in a sealed container with parchment paper between layers to prevent freezer burn. The mint flavor intensifies over time, so it actually tastes better the next day!
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe because it’s basically just stirring. Heavy cream, milk, sugar, and a splash of vanilla—no blender, no whisking until my arm falls off. The peppermint extract blends in so smoothly, you’ll forget how little effort went into it.
- Secretly Luxurious: That first spoonful of warm, creamy ice cream with real vanilla and a whisper of peppermint? It tastes like a $20 scoop from a fancy shop. Honestly, the sugar caramelizes just enough when you pour it into molds to give it that buttery depth.
- Holiday Hack: I make this every December for gifts and parties—it’s my go-to for last-minute favors. Freezes perfectly, melts back to silky perfection, and the peppermint shines in cookie platters or as a dip for chocolate-dipped strawberries. (Yes, even on a Tuesday night.)
- Budget Splurge: This costs a fraction of store-bought but tastes like a guilty pleasure. A quart of heavy cream and a bottle of peppermint extract stretch for weeks—I’ve made enough to fill jars for neighbors, and we still have leftovers. The sugar is the only thing I don’t skimp on, and it’s worth every grain.
Step-by-step instructions for Ben and Jerry's mint chocolate chip ice cream
Here's how to craft that iconic swirled mint-chocolate magic at home.
🍳 Step 1: Make the Mint-Chocolate Base
In a heavy-bottomed saucepan, combine the 2 cups heavy whipping cream, 1 cup whole milk, 1 cup granulated sugar, 0.5 cup unsalted butter, 0.25 tsp salt, 2 tsp vanilla extract, and 0.5 tsp peppermint extract. Bring to a gentle simmer over medium heat, stirring constantly until the mixture reaches 180°F—you'll see tiny bubbles form around the edges but not a full boil.
Remove from heat and immediately whisk in the 4 whole large egg yolks in a slow, steady stream. This creates a custard base that will thicken beautifully. Return the pan to low heat and continue stirring until the mixture thickens enough to coat the back of a spoon (170-175°F). If it thickens too quickly, remove from heat temporarily to prevent scrambling the eggs.
🥘 Step 2: Infuse with Mint and Chocolate
Strain the warm custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the 1.5 cups semisweet chocolate chunks until fully melted and evenly distributed. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours (or overnight). This chilling step is crucial for developing the perfect texture.
While the custard chills, prepare the mint garnish by blending the 0.25 cup fresh mint leaves with 2 tablespoons of the chilled custard until smooth. You'll use this mint-infused custard for the swirl later. Whip the 1 cup heavy whipped cream (for swirl) to stiff peaks and fold in the 0.5 cup peppermint candy pieces for extra crunch and flavor.
⏰ Step 3: Churn the Ice Cream
Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches a thick, creamy consistency (20-25 minutes). The ice cream should pull away from the sides and form soft peaks when scooped. If you don't have an ice cream maker, freeze the custard in a shallow container, stirring vigorously every 30 minutes for 3 hours to prevent ice crystals.
During the last 2 minutes of churning, fold in the mint-infused custard and the whipped cream mixture. This creates those signature swirls that make this ice cream so special. The combination of cool mint and rich chocolate should be visibly marbled throughout.
🍦 Step 4: Freeze and Serve
Transfer the ice cream to a loaf pan or airtight container, pressing down gently to eliminate air pockets. Cover with parchment paper pressed directly onto the surface to prevent ice crystals. Freeze for at least 4 hours (or overnight) until completely firm.
To serve, let the ice cream soften slightly at room temperature for 5-10 minutes before scooping. The texture should be creamy with visible swirls of mint and chocolate. For the authentic Ben & Jerry's experience, serve in a wide bowl with an extra sprinkle of peppermint candy pieces on top. The contrast of cool mint, creamy chocolate, and refreshing candy creates the perfect balance of flavors.
Pro Tips For Making Ben And Jerry'S Mint Chocolate Chip
- CHILL THE CREAM FIRST: Whip the heavy cream cold straight from the fridge—room temperature cream traps air but won’t stiffen properly. I used to skip this and ended up with a sad, soupy mess that wouldn’t hold its shape. Trust me, the ice-cold bowl is your friend here.
- MEASURE SUGAR BY WEIGHT: That "1 cup" of sugar in the recipe? It’s not precise. Use a kitchen scale for the sugar—1 cup packed vs. scooped can swing your flavor by 20%. I learned this after making two batches that tasted wildly different. For this recipe, aim for 140g (about ¾ cup) of sugar.
- WHISK THE EXTRACTS IN: Drizzle the vanilla and peppermint extracts into the warm milk mixture while whisking—don’t just dump them in. This disperses the oils evenly so every spoonful gets that bright, balanced mint-chocolate punch. I was lazy once and got a weird, oily separation. Not worth it.
- STOP BEATING AT SOFT PEAKS: Overwhipped cream turns buttery and grainy. Pull the mixer out when the peaks hold but still bend slightly—this gives you that cloud-like texture Ben & Jerry’s is famous for. I used to go all the way to stiff peaks, and the result was dense and chalky. Soft peaks are the sweet spot.
Dietary considerations for this ben and jerry's mint chocolate chip
Lactose-Free Adaptations
For a lactose-free version, swap the heavy cream and milk for full-fat coconut milk (like Goya or Thai Kitchen) and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
The texture will be slightly lighter, but still creamy. Add 1 tsp xanthan gum to help stabilize the custard. 🌱
Vegan-Friendly Swaps
Replace the dairy with coconut cream and cashew cream (blend 1 cup soaked cashews with 1 cup water). Use agave syrup instead of sugar and vegan dark chocolate chunks (like Enjoy Life brand).
The peppermint flavor shines through beautifully in this version. I’ve tested it and it’s surprisingly close to the original!
Gluten-Free Considerations
This recipe is naturally gluten-free, but always check your chocolate chunks and peppermint candy pieces for hidden gluten. Guittard and Ghirardelli brands are typically safe, but verify labels. For extra safety, use certified gluten-free chocolate like Lindt or Enjoy Life. The texture remains perfectly smooth. ✨
Nut-Free Options
If nut allergies are a concern, skip the cashew cream in vegan versions and use oat milk-based cream (like Oatly) for a neutral flavor. For chocolate chunks, choose sunflower seed butter chocolate (like No Whey Foods) or vegan chocolate made with cocoa and coconut oil.
The mint flavor remains vibrant and refreshing.
Lower Sugar Versions
Reduce the sugar to ½ cup and add 1 tsp monk fruit sweetener or stevia to maintain sweetness without overpowering the mint and chocolate. The custard will still set properly, and you’ll save 200+ calories per serving. I recommend Lakanto or Wholesome Sweeteners brands for best results. 💛
Dairy-Free Whipped Cream
For the whipped cream swirl, use coconut whipped cream (chill a can of full-fat coconut milk overnight, scoop out the solidified cream, and whip with 1 tsp powdered sugar).
It adds a subtle coconut note that pairs surprisingly well with the mint. For a neutral flavor, aquafaba (chickpea brine) whipped with 1 tsp xanthan gum works too!
Nutrition facts
Frequently asked questions
Why does Ben & Jerry's mint chocolate chip taste different from homemade versions?
The brand uses proprietary techniques like ultra-pasteurization and precise flavor balancing. Their version includes natural flavors (not just peppermint extract) and a unique chocolate coating on the chunks that keeps them melty. Homemade recipes rely on real ingredients, so the taste is fresher but lacks those industrial secrets.
Can I make this without an ice cream maker?
Freeze the custard base in a shallow container, stirring vigorously every 30 minutes for 3 hours. After it's firm, whip in the mint-infused cream mixture by hand with a fork. The texture will be slightly icier but still delicious. For best results, use superfine sugar to prevent graininess.
How do I prevent ice crystals in the finished ice cream?
Use a food-safe plastic wrap pressed directly onto the surface before freezing. Also ensure your custard is fully chilled (4 hours or overnight) before churning. Avoid opening the container while freezing, and let the ice cream sit at room temperature for 5-10 minutes before scooping to soften the surface.
What's the best way to store leftover mint chocolate chip ice cream?
Transfer to an airtight container with parchment paper between layers to block moisture. It keeps for 1-2 weeks in the freezer. For longer storage (up to 3 months), wrap individual portions in plastic wrap before placing in the container. The mint flavor actually intensifies over time, making it taste even better!
Can I add alcohol to this recipe?
Yes! For an adult twist, stir in 1-2 tbsp vodka or peppermint schnapps during the churning process. The alcohol lowers the freezing point, creating a smoother texture while adding a subtle kick. For extra richness, add 0.5 tsp crème de cacao** along with the peppermint extract. Just be mindful of alcohol content if serving to kids.