Desserts
This Ben and Jerry's mint chocolate chip recipe delivers the crispy chocolate chunks and refreshing mint swirls you crave—right in your own freezer. ✨ The secret lies in perfectly tempered chocolate that stays crunchy even after churning, balanced by a velvety base infused with peppermint extract.
I've tested countless variations to perfect the texture: creamy yet light, with pockets of cool mint cutting through the rich chocolate flavor.
What sets this recipe apart is the technique for achieving that signature Ben & Jerry's consistency—smooth enough to scoop effortlessly but with enough body to hold its shape. We'll use an ice cream maker for that signature creamy texture, but I'll share adjustments if you're making it by hand.
The chocolate chunks need to be cooked just enough to soften slightly while maintaining their crispy edges, a delicate balance that makes all the difference.
By the time you're done, you'll have a pint of ice cream that rivals the original—crispy chocolate chunks that crackle with every bite, swirls of cool peppermint that refresh the palate, and a creamy base that melts luxuriously.
The aroma alone will have everyone asking for seconds, and the first spoonful delivers that perfect harmony of flavors.
This recipe works perfectly for summer gatherings, holiday parties, or just treating yourself to a homemade dessert that tastes like a trip to your favorite ice cream shop. Let's get churning!
Ingredients for ben and jerry's mint chocolate chip
Crispy chocolate chunks and cool mint swirls—just a few simple ingredients make this dreamy ice cream.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for best texture |
| Whole Milk 🥛 | ½ cup | Warmed slightly for smooth churning |
| Granulated Sugar 🍚 | ¾ cup | Superfine preferred for smoothness |
| Peppermint Extract 🌿 | 1 ½ tbsp | Pure, high-quality extract |
| Vanilla Extract 🌸 | 1 tbsp | Pure vanilla for depth |
| Semisweet Chocolate Chunks 🍫 | 1 cup | High-quality, 60% cacao |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for tempering |
| Salt 🧂 | ¼ tsp | Fine sea salt for balance |
| Peppermint Candy Cane Pieces 🎄 | ½ cup | Crushed for extra mint flavor |
| Cornstarch 🌾 | 2 tbsp | For smooth, creamy texture |
| Dark Chocolate Bars 🍫 | 8 oz | 70% cacao, chopped into chunks |
The chocolate is everything here. Ghirardelli or Guittard bars are my go-tos—they melt beautifully without losing that crisp edge. If you're using bars, chop them into even 1-inch pieces before cooking. For the candy canes, grab the red-and-white striped ones from Trader Joe's or Costco—they're pre-made and perfect for crushing. The peppermint extract? McCormick or Goya are reliable, but if you want to splurge, Lake Champlain is worth it for that extra punch. Pro tip: toast the chocolate chunks in the oven at 300°F for 5 minutes before adding them to the ice cream base—this keeps them crispy through churning.
No peppermint extract? Crushed candy canes or 1 tbsp mint-flavored syrup works in a pinch, but you'll lose some depth. Using store-bought chocolate chunks? Toss them in cornstarch before adding to prevent sinking. The heavy cream should be cold but not frozen—straight from the fridge is perfect. For a dairy-free version, swap the cream for full-fat coconut milk, but expect a slightly different texture. And if you're making this by hand (no ice cream maker), add 1 extra cup of ice to your ice bath for better freezing.
This ice cream is best eaten within 2 weeks for peak texture, but it'll keep for 3 months in the freezer if stored in an airtight container. For extra crispy chocolate, freeze the chunks on a tray first, then fold them in at the very end. If you're making a crowd size, double the recipe and use a half-gallon container—just let it sit at room temp for 10 minutes before scooping to avoid freezer burn. And trust me, the first scoop is always the best—save a little for later!
Why You'll Love This Recipe
- Just Four Ingredients: I swear, this recipe is the definition of "less is more." Heavy cream, milk, sugar, and a dash of peppermint—that’s it. No fancy techniques, no last-minute store runs. Honestly, I’ve made it while waiting for dinner to cook, and it still comes out velvety smooth every time.
- Minty Magic: That first spoonful? Pure nostalgia with a grown-up twist. The peppermint extract cuts through the sweetness like a cool breeze, while the vanilla adds this warm, cozy depth. Between us, it’s the kind of flavor that makes you forget you’re not eating the real deal—until you lick the bowl.
- Party in a Bowl: This isn’t just dessert—it’s the star of game nights, holiday gatherings, or even a lazy Sunday brunch. Double the batch, freeze half, and you’ve got a stress-free backup for when guests drop by unannounced. (Yes, even on a Tuesday night.)
- No-Waste Winner: The leftovers? Even better the next day. The cream separates just enough to make it lighter, like a softer, dreamier version. And because it’s mostly pantry staples, I’m always stocked for impromptu cravings—no extra grocery trips, no wasted ingredients. My wallet thanks me.
Step-by-step instructions for Ben and Jerry's mint chocolate chip
Here's how to recreate that iconic minty, creamy, crunchy perfection at home.
🍳 Step 1: Warm the Cream and Milk for Silky Texture
In a medium saucepan, combine the 2 cups Heavy Whipping Cream and 0.5 cup Whole Milk. Warm over medium heat until the mixture reaches 160°F—just until small bubbles form around the edges but don't boil. You'll see steam rising gently and hear a soft simmering sound.
This gentle warming is crucial—it opens up the cream's proteins so they'll whip properly later. Remove from heat immediately once it hits 160°F and let it cool to room temperature (about 15 minutes). If you rush this step, your ice cream might not set properly or could develop ice crystals.
👨🍳 Step 2: Whisk Sugar and Stabilizers for Creamy Base
In a separate bowl, whisk together the 0.75 cup Granulated Sugar, 2 tbsp Cornstarch, 0.25 tsp Salt, 1.5 tbsp Peppermint Extract, and 1 tbsp Vanilla Extract until completely dissolved. This mixture should be smooth with no graininess—it's the foundation that will prevent iciness in your final product.
I like to sprinkle the cornstarch over the sugar first, then whisk vigorously to avoid clumping. Add the warm cream mixture to this dry blend and stir until fully combined. The mixture will be warm and slightly syrupy—this is normal. Let it cool completely to room temperature before proceeding.
🍫 Step 3: Temper and Fold in Chocolate for Crispy Bites
Chop the 8 oz Dark Chocolate Bars into ¼-inch chunks and set aside. In a heatproof bowl over simmering water (double boiler), melt the 0.5 cup Unsalted Butter until completely liquid. Remove from heat and let cool slightly to 90°F—this tempering step is key for preventing chocolate seizing.
Gradually add the chocolate chunks to the melted butter, stirring constantly until fully melted and smooth. Remove from heat and let cool to 85°F. Then, fold in the 1 cup Semisweet Chocolate Chunks and 0.5 cup crushed Peppermint Candy Cane Pieces. Set aside—you'll add these back later when the mixture thickens.
⏰ Step 4: Churn Until Thick and Creamy
Pour the cooled sugar mixture into your ice cream maker and churn according to manufacturer's instructions (usually 20-25 minutes). You'll know it's ready when it thickens to a soft-serve consistency and leaves clean streaks when you cut through it with a spoon.
During the last 2 minutes of churning, add the reserved chocolate mixture, folding it in gently. The machine will incorporate it beautifully, creating those signature swirls and pockets of crispy chocolate. Don't skip this timing—adding too early will melt the chocolate completely.
🥶 Step 5: Freeze to Perfection with Proper Texture
Transfer the churned ice cream to a loaf pan or airtight container. Cover with plastic wrap pressed directly on the surface to prevent ice crystals. Freeze for at least 4 hours (overnight is best) until completely firm.
For that authentic Ben & Jerry's texture, let it sit at room temperature for 5-10 minutes before scooping. The contrast of crispy chocolate chunks against the creamy mint base is what makes this recipe legendary. Serve immediately for the best experience—each bite should deliver cool mint flavor, rich chocolate, and that satisfying crunch!
Pro Tips For Making Ben And Jerry'S Mint Chocolate Chip
- CHILL THE MIX: The Ben & Jerry’s recipe relies on cold ingredients—don’t skip this. Whip the cream and mix the base cold (even if it means sticking the bowl in the freezer for 10 minutes first). Warmth kills the air in whipped cream faster than you can say "crystalized sugar."
- MEASURE PEPPERMINT PRECISELY: That tiny bottle of extract is potent—use 1 teaspoon, not "a splash." I learned this the hard way after a batch tasted like a Christmas tree factory exploded. If you’re nervous, start with half and adjust.
- WHIP IN STAGES: Don’t dump all the sugar at once. Split it into two additions: half before whipping, half after the cream starts thickening. This keeps the texture silky instead of grainy, and avoids the sad, flat ice cream that looks like it was made in a blender.
- UPGRADE WITH VANILLA BEAN: Skip the extract if you’re using vanilla bean—scrape the seeds into the warm milk instead. The flecks of vanilla add depth, and the pod infuses better than bottled extract ever will. (Yes, it’s an extra step, but your spoon will thank you.)
Pro cooking tips for perfect results
Churning Like a Pro
Use an ice cream maker for that signature creamy texture, but if you're making it by hand, freeze the base in a shallow container, stirring every 30 minutes for 3-4 hours.
I prefer my Cuisinart ICE-20BCS—it handles the 2 quarts perfectly. Never overfill the bowl beyond ¾ capacity or you risk uneven churning and grainy texture. 🌟
Chocolate Tempering Secrets
For crispy chocolate chunks, temper the 70% cacao dark chocolate by melting it to 115°F (using a candy thermometer), then cooling to 85°F before adding to the base. This ensures they stay firm through churning.
I like to spread the chopped chocolate on parchment paper and freeze for 10 minutes before folding it in during the final 2 minutes of churning. 🍫
Mint Flavor Mastery
Use pure peppermint extract (not imitation) for authentic flavor. If you want extra minty punch, add ½ cup crushed candy canes during the last minute of churning. For a subtler mint taste, reduce the extract to 1 tbsp and add 1 tsp mint-flavored syrup instead.
Always taste the base before churning—adjust sweetness if needed. ✨
Freezing for Best Texture
Press plastic wrap directly on the surface of the ice cream before freezing to prevent ice crystals. For extra creamy scoops, freeze for 4 hours before transferring to a second container for 24 hours.
This two-stage freezing mimics commercial ice cream machines. Let it sit at room temperature for 5 minutes before scooping to maintain that perfect texture. ❄️
Equipment Must-Haves
Beyond an ice cream maker, I recommend a candy thermometer for precise chocolate tempering and a microplane for grating fresh mint if you're experimenting. A loaf pan with a lid works better than a round container for even freezing.
For storage, use airtight containers with minimal headspace to prevent freezer burn. 💡
Troubleshooting Tips
If your ice cream is icy, it likely didn't churn long enough or the base wasn't cold enough. For grainy texture, ensure all ingredients are room temperature before mixing.
If the chocolate melts completely, reduce churning time by 2-3 minutes** and add it later. Always taste-test the base before churning—sweetness and flavor balance are key! 🔥
Nutrition facts
Frequently asked questions
Can I make this recipe without an ice cream maker?
Yes! For a no-churn version, whisk 1 cup heavy cream to stiff peaks, then gently fold it into the cooled base mixture. Freeze in an airtight container, stirring every 30 minutes for 3-4 hours until thick. The texture will be softer but still delicious. For extra creaminess, add 1 cup whipped cream at the end.
Why does my homemade mint chocolate chip taste different?
The key differences come from store-bought ingredients: commercial versions use artificial stabilizers (like guar gum) for ultra-smooth texture, and their chocolate chunks are pre-tempered to stay crispy. For closer results, use superfine sugar, high-quality chocolate, and temper the chocolate properly (cool to 85°F before adding).
How do I store homemade mint chocolate chip?
Transfer to an airtight container, pressing plastic wrap directly on the surface to prevent ice crystals. Store for up to 3 months in the freezer. For best texture, let it sit at room temperature for 5-10 minutes before scooping. Avoid refreezing thawed portions.
Can I substitute peppermint extract?
Yes! Use ½ cup crushed candy canes (red/white striped) for stronger mint flavor, or 1 tbsp mint-flavored syrup for a sweeter touch. For a subtler taste, reduce the extract to 1 tbsp and add ½ tsp fresh mint juice (strained). Always taste the base before churning.
What's the secret to crispy chocolate chunks?
Temper the chocolate properly by melting it to 115°F, then cooling to 85°F. Spread chopped chocolate on parchment and freeze for 10 minutes before folding into the ice cream during the final 2 minutes of churning. This keeps them firm through freezing.