Ben and Jerry's Mint Chocolate Chip Ice Cream Recipe: Churned Crispy Pecans and Cooling Peppermint Swirls

This Ben and Jerry's-inspired mint chocolate chip ice cream delivers the same crispy pecans and cooling peppermint swirls you love—but with a foolproof homemade method.

The secret lies in a rich custard base that churns into velvety texture, while crushed pecans toast to perfect crunch and peppermint extract infuses just the right amount of freshness. I’ve perfected this recipe over years of testing, ensuring every scoop tastes like a nostalgic treat without the wait.

The process is simpler than you’d expect: simmering cream, sugar, and egg yolks creates a smooth foundation, while vanilla and mint extract build that signature flavor. Churning in an ice cream maker (or a DIY method) incorporates air for lightness, and the final swirl of peppermint syrup ties everything together.

The crispy pecans are toasted separately to avoid sogginess, just like the brand does.

By the time you’re done, you’ll have a pint of ice cream with creamy layers, bursts of chocolate chip, and that signature minty kick. It’s the kind of dessert that feels indulgent yet satisfying—perfect for summer nights or holiday gatherings.

The best part? You control the mix-ins, so customize it with extra chocolate, cookies, or even a splash of bourbon for adults-only versions.

Serve it immediately for soft scoops or let it firm up for 30 minutes before enjoying. Trust me, once you taste this homemade version, you’ll never buy store-bought mint chocolate chip again. Here’s how to make it—step by step.

Ingredients for ben and jerry's mint chocolate chip ice cream

Here's what you'll need to recreate that nostalgic mint chocolate chip magic at home—crispy pecans, velvety custard, and all that refreshing peppermint goodness.

The heavy cream and egg yolks are your flavor powerhouse—don’t skimp on the full-fat version (trust me on this). For the pecans, Trader Joe’s or Costco have the best bulk prices, but any unsalted kind works. Toast them with the butter until they’re golden and crispy—this is where that signature crunch comes from. Peppermint extract is key here; McCormick or Frontier brands are reliable, but avoid the oil-based versions. Pro tip: warm your milk slightly before mixing to prevent graininess in the custard.

No peppermint extract? Two drops of peppermint oil (food-grade) works in a pinch, but it’s stronger—use half the amount. Chocolate chips can be swapped for chopped dark chocolate (60% cocoa or higher) if you prefer a richer taste. For a vegan twist, replace the heavy cream with coconut cream and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). The cinnamon is optional but adds a cozy warmth that pairs perfectly with the mint. If you’re feeling fancy, add a splash of bourbon to the custard for an adults-only version—just don’t tell the kids!

Toasted pecans stay crispy for about 3 days if stored in an airtight container. The peppermint syrup keeps for 2 weeks in the fridge, so make extra for other desserts. Once churned, the ice cream is best enjoyed within 1 week for peak texture, but it freezes beautifully for up to 2 months. For soft scoops, let it sit at room temperature for 10 minutes before serving. And if you make a double batch? Trust me, you will.

Step-by-step instructions for Ben and Jerry's mint chocolate chip ice cream

Here's how to create that iconic minty swirl and crunchy pecan perfection at home!

Preheat your oven to 350°F. Spread the 1.5 cups pecans evenly on a baking sheet lined with parchment paper. Toast for 8-10 minutes, stirring halfway through, until they turn a rich golden brown and smell deeply nutty. Watch them closely—they'll darken quickly once they start browning.

Remove from oven and let cool completely before crushing. I like to pulse them in a food processor just until they're chunky—you want that satisfying crunch but not powdery bits. Transfer to a bowl and set aside. This step is what gives Ben & Jerry's signature texture—don't skip it!

In a medium saucepan, whisk together the 2 cups heavy whipping cream, 1 cup whole milk, 1 cup granulated sugar, 4 whole large egg yolks, 1 tablespoon pure vanilla extract, and ½ tablespoon peppermint extract. Place over medium-low heat and stir constantly with a wooden spoon or silicone spatula.

Heat until the mixture reaches 170°F—it should thicken enough to coat the back of a spoon but not boil. This temperature is crucial for proper texture. Immediately strain through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let cool to room temperature while you prepare the chocolate swirls.

Melt the 1.5 cups semisweet chocolate chips and ½ cup unsalted butter together in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth. Stir in the ¼ cup peppermint syrup, ¼ teaspoon diamond crystal kosher salt, and ¼ teaspoon ground cinnamon until fully combined.

In a separate small bowl, mix ¼ cup of the cooled custard base with 1 tablespoon of the melted chocolate mixture to create a swirl paste. This will give you that signature marbled look. Keep both mixtures ready for churning.

Pour the cooled custard base into your ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes, until it thickens to a soft-serve consistency. During the last 2 minutes of churning, drizzle in the chocolate swirl paste and gently fold it in with a spatula.

Once the ice cream reaches soft-serve stage, remove from the machine and fold in the toasted pecans. For extra flavor, I like to add another ½ teaspoon of peppermint extract—this is where the magic happens! Transfer to a freezer-safe container and freeze for at least 4 hours or until completely firm.