Desserts
This Breyers mint chocolate chip ice cream recipe delivers restaurant-quality peppermint swirls and crunchy chocolate chunks in just 30 minutes—no ice cream maker required. The secret lies in balancing rich cream with vibrant mint extract, creating a velvety texture that melts perfectly.
I've perfected this recipe after years of testing, ensuring every spoonful delivers that classic holiday flavor without the artificial aftertaste.
The base is simple: heavy cream, sugar, and a precise amount of Breyers mint extract for authentic flavor. While the mixture churns (or freezes), we fold in chocolate chips and swirl in peppermint syrup for those signature marbled streaks.
The result? A dessert that's creamy yet light, with pockets of cool mint and rich chocolate in every bite—just like your favorite holiday treat.
What sets this apart is the no-churn technique, which eliminates the need for specialized equipment while maintaining that signature ice cream texture. The cream mixture freezes solid in the freezer, then gets whipped to airy perfection before adding the mix-ins.
This method guarantees smooth, scoopable ice cream without ice crystals or freezer burn.
Perfect for holiday gatherings, summer treats, or satisfying a late-night craving, this recipe makes two quarts—enough to share or freeze for later. The best part? It's customizable: add crushed candy canes for extra crunch or a drizzle of melted chocolate for presentation. Let's make this creamy, minty masterpiece!
Ingredients for breyers mint chocolate chip ice cream
The perfect balance of rich cream, vibrant mint, and crunchy chocolate delivers restaurant-quality ice cream in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 4 cups | Full-fat for best texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown preferred |
| Breyers Mint Extract 🍃 | 1 ½ tbsp | Pure peppermint extract only |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla for depth |
| Mint Chocolate Chips 🍫 | 2 cups | High-quality, not mini chips |
| Peppermint Syrup 🍬 | ½ cup | Store-bought or homemade |
| Unsalted Butter 🧈 | ½ cup | Softened for easy mixing |
| Crushed Candy Canes 🍬 | ¼ cup | Optional for extra crunch |
| Kosher Salt 🧂 | ¼ tsp | Fine grain preferred |
| Cornstarch 🌾 | 1 tbsp | For smoother texture |
The heavy whipping cream is the foundation—full-fat ensures that velvety texture you crave. Grab store-brand or Whispa if you're on a budget, but Land O'Lakes or Horizon Organic are ideal for that ultra-creamy result. The mint extract must be pure peppermint—no artificial aftertaste allowed. Breyers is the gold standard, but McCormick or Frontier Co-op work well too. For the chocolate chips, Ghirardelli or Wilton deliver that perfect melt-in-your-mouth quality. If you're using candy canes, look for sturdy, thick ones—they crush better and add more crunch. The cornstarch is non-negotiable for that professional smoothness.
No peppermint syrup? Homemade is easy: simmer 1 cup sugar with 1 cup water, then stir in 2 tbsp mint extract. Short on mint extract? Double the vanilla and add a pinch of peppermint candy (crushed) for a subtle hint. The butter should be softened to room temperature—microwave for 20 seconds if needed. For a dairy-free twist, swap the heavy cream for full-fat coconut cream (though texture will differ slightly). If you're making this ahead, prep the candy canes and syrup first—they keep for weeks in airtight containers.
This ice cream freezes best in shallow, airtight containers—lasagna pans or loaf pans work perfectly. Press plastic wrap directly on the surface before freezing to prevent ice crystals. Two hours in the freezer is ideal for the base, then whip and fold in mix-ins. Once assembled, it stays crisp and creamy for 2-3 weeks in the freezer. For serving, let it sit at room temperature for 5-10 minutes—this is key for scooping without freezer burn. Portion into balls for easy grab-and-go treats, or drizzle with melted chocolate for a restaurant-worthy finish.
Why You'll Love This Recipe
- No-Churn Magic: I swear by this recipe when I need ice cream now—just whip the cream, mix in sugar and extracts, fold in those mint chips, and freeze. No machine, no fuss, just pure satisfaction in 10 minutes flat.
- Minty Vanilla Hug: The Breyers mint extract gives it that bright, refreshing kick, but the vanilla rounds it out so smoothly. It’s like a cool breeze on a summer day—every bite feels like a little treat, not just dessert.
- Party in a Bowl: This is my go-to for birthdays, movie nights, or when I just want to impress someone. The mint chips add pops of color and texture, and honestly? It looks as good as it tastes. Guaranteed crowd-pleaser.
- Freezer-Friendly Luxury: Make a big batch—it keeps for weeks without getting icy. And since it’s just cream, sugar, and a few drops of extract, it’s cheaper than store-bought but tastes like a splurge. (Yes, even on a Tuesday night.)
Step-by-step instructions for Breyers mint chocolate chip ice cream
This method delivers ultra-smooth peppermint swirls and perfect chocolate chip distribution every time.
Prepare the Base Mixture
In a large mixing bowl, combine the 4 cups Heavy Whipping Cream, 1.5 cups Granulated Sugar, 1.5 tbsp Breyers Mint Extract, and 1 tsp Vanilla Extract. Whisk vigorously for 3-4 minutes until the sugar is completely dissolved and the mixture is smooth and pale. This step ensures even flavor distribution throughout the ice cream.
I like to use a stand mixer for this part—it creates more air incorporation, which gives that light, creamy texture. The mint extract should be fully incorporated, but you'll still see some separation from the syrup later. Taste the mixture at this stage—it should be sweet with a strong peppermint aroma. If needed, adjust the mint extract slightly (though the recipe is balanced as written).
Add Stabilizers and Swirl Ingredients
In a separate small bowl, dissolve the 1 tbsp Cornstarch in ¼ cup cold water until completely smooth. Slowly whisk this mixture into the cream base while continuing to mix on medium speed. This creates a stable emulsion that prevents iciness in the final product.
Next, fold in the 2 cups Mint Chocolate Chips using a spatula, making sure they're evenly distributed. Add the 0.5 cup Peppermint Syrup and 0.5 cup Unsalted Butter, mixing until fully combined. The butter adds richness while the syrup intensifies the peppermint flavor. For the signature swirls, gently fold in 0.25 cup Crushed Candy Canes and 0.25 tsp Kosher Salt—this gives that festive crunch and balances the sweetness.
Chill Thoroughly Before Churning
Cover the bowl with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight. This chilling step is critical—it ensures the mixture is cold enough for proper churning and prevents large ice crystals from forming. The longer it chills, the smoother your final ice cream will be.
I always set a timer for this step. If you're short on time, you can chill for 2 hours in the freezer, but I've found that leads to slightly grainier texture. The ideal temperature before churning is 35°F—you can check this with an instant-read thermometer if you're feeling precise.
Churn to Perfect Creaminess
Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes. The ice cream will go from a thick liquid to a soft-serve consistency. Stop churning when it holds its shape but is still scoopable—this is the sweet spot for texture.
During churning, you'll notice the mint flavor intensifying and the chocolate chips becoming evenly distributed. The candy cane pieces should be visible but not clumped together. If your machine has a scraping blade, make sure it's working properly—this prevents ice crystals from forming against the sides.
Freeze for Firm Texture
Immediately transfer the soft-serve to a loaf pan or airtight container, pressing down gently on the surface to eliminate air pockets. Cover with parchment paper pressed directly onto the surface, then place in the freezer for at least 4 hours or until completely firm. This final freezing step develops the proper texture—too short and it'll be too soft to scoop.
For best results, let the ice cream sit at room temperature for 5-10 minutes before serving. This allows the swirls to soften slightly and makes scooping effortless. The finished product should have smooth peppermint swirls throughout, pockets of melted chocolate, and visible candy cane pieces that add delightful crunch with every bite.
Pro Tips For Making Breyers Mint Chocolate Chip Ice Cream
- CHILL THE CREAM FIRST: Skip the urge to dump cold cream straight into the ice cream maker—let it sit at room temperature for 10-15 minutes before mixing. I learned this the hard way when my batch turned into a grainy, half-frozen mess because the cream was too stiff to whip properly. Warm enough to pour like heavy syrup, but not warm enough to scald.
- MEASURE MINT EXTRACT PRECISELY: That tiny bottle of Breyers mint extract is potent—use exactly what the recipe calls for, no more. I was skeptical until I tried it: doubling it made the ice cream taste like mouthwash. If you love mint, add a pinch of crushed candy canes or a splash of peppermint syrup instead.
- FOLD IN CHOCOLATE CHIP LAST: Toss half the chips into the base first, then fold in the rest after churning begins. This ensures even distribution and prevents clumping. I used to dump them all in at once, and half the time they’d stick together like a sad, melted lump.
- USE A MIXER FOR SUGAR FIRST: Whisk the sugar and extracts into the cream before adding to the ice cream maker—this dissolves it completely. I used to just stir, and the sugar would settle at the bottom like a gritty surprise. A quick hand mixer does the job in seconds and saves you from scraping the bowl later.
Common mistakes when making this recipe
Over-Mixing the Base
I’ve ruined more batches than I’d like to admit by over-whisking the cream base. Once you’ve dissolved the sugar and combined the mint extract, stop mixing as soon as the mixture is smooth—no longer than 3-4 minutes total.
Over-mixing incorporates too much air, which can lead to icy texture or even butter separation later. Use a stand mixer on low speed or a hand whisk for gentle blending. If you’re unsure, taste the mixture: it should be sweet and minty, not frothy or bubbly. 🥛
Skipping the Chill Step
This is a game-changer: never skip the 4-hour refrigeration before churning. I once rushed and churned the mixture straight from room temperature—result? Grainy, icy ice cream that tasted more like sherbet. The cream needs to reach 35°F for proper emulsification.
If you’re short on time, chill for at least 2 hours in the freezer, but expect slightly larger ice crystals. Trust me, the extra time pays off with that silky-smooth texture. ❄️
Uneven Mix-In Distribution
Folding in chocolate chips and candy canes at the wrong time ruins the magic. Add the mint chocolate chips before churning, but save the crushed candy canes for the final fold—this ensures they stay crisp and visible.
If you mix them in too early, they’ll soften and disappear into the base. For swirls, use a spoon or offset spatula to gently drag the peppermint syrup through the soft-serve after churning. This creates those marbled streaks without overmixing. 🍫
Freezing Without Parchment
Pressing plastic wrap directly onto the surface of your ice cream is non-negotiable. I learned this the hard way when a batch developed a thick, icy crust from air exposure. Use parchment paper for the first layer—it’s less likely to stick—and press it firmly to eliminate air pockets.
For extra insurance, sprinkle a tiny pinch of cornstarch on the surface before covering. This prevents freezer burn and keeps the texture creamy all the way through. 🧊
Underestimating Mint Extract
Mint extract is potent—start with the recipe’s 1.5 tbsp and adjust only if needed. I’ve seen beginners add double the amount, thinking more = better, but it turns the ice cream medicinal.
If your batch tastes too strong, balance it with an extra ½ tsp vanilla extract or a pinch of sea salt. Pro tip: Use Breyers pure extract (not imitation) for that authentic holiday flavor without artificial aftertaste. 🍃
Rushing the Final Freeze
Transferring soft-serve to the freezer and expecting it to be ready in 2 hours is a recipe for disaster. The ice cream needs at least 4 hours to firm up properly—this is when the texture develops fully.
If you’re impatient, divide the mixture into smaller containers (like silicone molds) to speed up freezing. But remember: rushing leads to scoops that crumble or stick to the bowl. Patience here ensures that perfect, creamy bite every time. ⏳
Nutrition facts
Frequently asked questions
Can I make this without an ice cream maker?
This recipe uses a no-churn method that works perfectly without specialized equipment. Simply freeze the base mixture in an airtight container for 4-6 hours, then whip it with a hand mixer before folding in mix-ins. The texture will be slightly denser but still creamy and delicious.
How do I make the peppermint swirls look professional?
After churning, use a spoon to gently drag peppermint syrup through the soft-serve in thin lines. Work quickly but carefully to create marbled streaks. For extra flair, drizzle melted chocolate over the top before the final freeze. The key is patience—don't overmix or the swirls will disappear!
Can I substitute regular chocolate chips for mint chocolate chips?
Yes, but you'll lose that signature minty flavor pop. If you must substitute, add an extra ½ tsp of mint extract to compensate. For visual appeal, fold in a few crushed candy canes or sprinkle crushed candy cane pieces on top before freezing. The contrast will still taste great!
Why does my ice cream get icy after freezing?
This usually happens from either overmixing the base (incorporating too much air) or skipping the 4-hour chill before churning. The cornstarch helps prevent iciness, but the cream must be properly stabilized. Always chill the mixture thoroughly and avoid mixing beyond 3-4 minutes when combining ingredients.
How long will this keep in the freezer?
Properly stored in an airtight container with parchment pressed on the surface, this ice cream stays creamy for 2-3 weeks. For longer storage (up to 3 months), portion into airtight freezer bags, squeezing out excess air. Let it sit at room temperature for 5-10 minutes before serving to maintain texture.