Desserts
This Breyers mint chocolate chip ice cream recipe delivers the nostalgic crunch and creamy texture of your favorite ice cream—homemade and ready in minutes. The secret lies in a simple no-churn method that transforms basic ingredients into velvety vanilla ice cream with pockets of refreshing peppermint and rich chocolate chunks.
I’ve perfected this version to mimic the iconic Cool Whip-inspired swirls without the artificial aftertaste, using real extracts and quality chocolate for a dessert that tastes like childhood memories.
The beauty of this recipe is its adaptability—whether you’re using an ice cream maker or a no-churn approach, the process is straightforward and foolproof. Heavy cream and condensed milk create a stable base that freezes beautifully, while crushed chocolate chips and crushed peppermint candies add the signature crunch.
The key is incorporating these add-ins before freezing, ensuring every bite delivers that perfect balance of cool mint, sweet chocolate, and creamy vanilla.
What you’ll end up with is a restaurant-quality dessert that’s lighter than traditional ice cream but just as indulgent, with a texture that’s smooth yet satisfying. The mint flavor cuts through the richness of the chocolate, creating a harmonious blend that’s impossible to resist.
Serve it straight from the freezer with a sprinkle of extra chocolate or crushed candy for that extra wow factor.
This recipe also works as a customizable canvas—swap in white chocolate for a sweeter twist, add a splash of peppermint schnapps for adults, or mix in crushed cookies for extra texture. The possibilities are endless, but the foundation remains the same: creamy, crunchy, and utterly addictive. Let’s make it!
Ingredients for breyers mint chocolate chip ice cream
Quality ingredients transform simple steps into nostalgic mint chocolate chip perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for best texture |
| Sweetened Condensed Milk 🥛 | 1 can | 14 oz can preferred |
| Vanilla Extract 🌿 | 1 tbsp | Pure extract, not imitation |
| Peppermint Extract 🍃 | ½ tbsp | High-quality, food-grade |
| Semisweet Chocolate Chips 🍫 | 1 ½ cups | High-quality, 60% cocoa |
| Peppermint Candies 🍬 | 1 cup | Crushed, like candy canes |
| Granulated Sugar 🍚 | ½ cup | Fine grain preferred |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for texture |
| Light Corn Syrup 🍯 | ½ cup | Or honey for variation |
| Whole Milk 🥛 | ½ cup | For creaminess |
The heavy cream and condensed milk form the creamy base—look for full-fat cream and a 14 oz can of condensed milk for optimal texture. Trader Joe's carries excellent quality for both, and their peppermint extract is top-tier for authentic flavor. Chocolate chips should be high-quality (like Ghirardelli or Enjoy Life for vegan options), and peppermint candies work best when crushed finely. The butter adds richness, so use unsalted to control the seasoning.
No peppermint extract? Peppermint essential oil at half the amount works in a pinch, but adjust carefully—it's potent. Substitute chocolate chips with white chocolate chips or chopped bars for variation. For a boozy twist, add 1 tbsp peppermint schnapps along with the extracts. The corn syrup can be swapped for honey or maple syrup (reduce other liquids slightly). If you're making this ahead, prep all add-ins (chocolate, candies) in advance—they keep for 1 month in airtight containers.
This ice cream freezes beautifully—best after 24 hours for texture development. Store in an airtight container with parchment between layers to prevent freezer burn. Portion into 1-cup servings for easy scooping. Leftovers keep for 1 month in the freezer, though it's best enjoyed within 2 weeks. For a restaurant-quality finish, serve with a sprinkle of crushed candy or chocolate shavings.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe because it’s just three ingredients blended, no churning or waiting for hours. Toss the heavy cream, condensed milk, and a splash of peppermint extract into a bowl, stir—done. The chocolate chips melt right in, so you don’t even need to preheat anything.
- Mint-Chocolate Magic: That first bite? Cool, creamy, and just sweet enough with the peppermint cutting through the richness. It’s like Breyers’ classic flavor but better—because you control the intensity, and the chocolate chips stay chunky and delicious, not mushy.
- Party in a Bowl: Serve it in little cups for a crowd, or just scoop it straight into bowls for lazy weeknights. Honestly, it’s my go-to for birthdays, movie nights, or when I need dessert without the fuss. The peppermint makes it feel special, but it’s still simple enough for a Tuesday.
- Zero-Waste Winner: This recipe uses what you’ve got—no weird substitutions or extra steps. The leftovers? Even better the next day, and it’s cheaper than store-bought because you’re skipping the markup. Plus, the peppermint extract lasts forever, so you’ll use it up before it goes bad.
Step-by-step instructions for Breyers mint chocolate chip ice cream
Here's how to create a velvety, crunchy ice cream with that iconic mint-chocolate flavor profile.
Combine Base Ingredients for Smooth Mixture
In a large stainless steel bowl, whisk together the 2 cups heavy whipping cream, 1 can sweetened condensed milk, 0.5 cup light corn syrup, and 0.5 cup whole milk until completely smooth. The mixture should be homogeneous with no visible lumps. I use a wire whisk for this step to ensure all ingredients are fully incorporated and the texture remains silky.
In a separate small bowl, gently mix the 1 tbsp vanilla extract and 0.5 tbsp peppermint extract with the 0.5 cup granulated sugar and 0.25 tsp salt. This pre-mixed flavor blend ensures even distribution throughout the ice cream base. The extracts are potent—start with the full amount and adjust to taste later if needed, as you can always add more mint flavor but can't remove it.
Incorporate Butter and Crushed Peppermint Candies
Add the cold, cubed 0.5 cup unsalted butter to the cream mixture while whisking continuously over medium heat in a double boiler. Gently warm the mixture until the butter melts completely and the temperature reaches 160°F, stirring constantly to prevent scorching. This step creates a stable emulsion that prevents iciness in the final product.
Remove from heat and let cool to 100°F before adding the pre-mixed flavor blend. Once cooled, fold in the 1 cup crushed peppermint candies using a rubber spatula. The candies should be finely crushed but not powdered—this ensures a pleasant crunch without turning the ice cream into a mint slurry. I use a food processor for this step to achieve uniform texture.
Fold in Chocolate Chips for Perfect Distribution
Gently stir in the 1.5 cups semisweet chocolate chips using a spatula, making sure they're evenly distributed throughout the mixture. The key here is to avoid overmixing—just enough to incorporate the chips without breaking them up completely. This ensures those delightful pockets of melted chocolate in every bite. For best results, use high-quality chocolate chips that melt smoothly rather than seizing.
Transfer the mixture to a clean, airtight container. At this stage, the texture should be smooth and slightly thicker than heavy cream. Cover the container with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to fully chill the mixture before churning.
Churn to Creamy Perfection
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes. The ice cream should reach a soft-serve consistency with a smooth, creamy texture. If using a hand-crank machine, work in 5-minute intervals to prevent overheating the mixture. The final product should be thick enough to hold its shape when scooped but still soft enough to eat immediately.
Transfer the churned ice cream to a lidded freezer-safe container and freeze for an additional 4-6 hours to firm up. This secondary freezing step ensures the perfect scoopable consistency. For best results, let the ice cream sit at room temperature for 5-10 minutes before serving to achieve that ideal creamy texture.
Pro Tips For Making Breyers Mint Chocolate Chip Ice Cream
- CHILL THE CREAM FIRST: The recipe calls for whipping cream, but I learned this the hard way—warm cream whips into butter faster than you can say "minty disaster." Pop the heavy whipping cream in the fridge for at least 30 minutes before whipping, even if it’s already cold from the store. Cold cream holds its shape better and gives you that silky texture you’re after.
- USE PEPPERMINT EXTRACT SPARINGLY: Peppermint extract is potent, and I’ve ruined batches by overdoing it. Start with just ½ teaspoon for a classic mint flavor, then taste the mixture before adding more—you can always add a pinch later, but you can’t take it out. Trust me, your taste buds will thank you when the ice cream isn’t overpoweringly medicinal.
- FOLD IN CHOCOLATE CHIP BY CHIP: Dumping all the chocolate chips in at once? That’s how you end up with clumps of melted chocolate instead of even pockets of gooey goodness. Fold in the chips one spoonful at a time while stirring gently—this ensures they’re evenly distributed and stay distinct. If you’re impatient (like me), at least divide them into thirds and add them in stages.
- LET IT FREEZE SOLID BEFORE SCOOPING: I know, I know—you’re eager to dig in. But rushing this step means your ice cream will be icier and less creamy. Give it at least 6 hours in the freezer, then let it sit at room temperature for 5 minutes before scooping. This relaxes the texture and makes every bite smoother. Yes, even if you’re starving.
Pro cooking tips for this recipe
Churning Mastery
Your ice cream maker's performance depends on the starting temperature—aim for a chilled mixture at 40°F before churning. I always pre-chill my bowl with ice water for 10 minutes before adding the mixture to prevent the machine from working harder.
If your ice cream maker has a built-in freezing function, use it for 20-25 minutes—this ensures the perfect soft-serve consistency without overworking the mixture. For hand-crank machines, work in 5-minute bursts to avoid overheating the base. 🌡️
Crunch Control
For that signature mint chocolate chip texture, crush your peppermint candies and chocolate chips to uniformly sized bits—about ¼-inch chunks. I use a food processor with a pulse function for precision.
If your chocolate chips seize when melting, add 1 tsp corn syrup to the mixture to prevent clumping. Fold in add-ins last to preserve their crunch—overmixing will turn them into a paste. 🍫
Temperature Timing
The double boiler trick is non-negotiable for smooth texture. Heat your base to 160°F to fully incorporate the butter, then cool to 100°F before adding extracts. This precise temperature range prevents graininess and ensures the extracts infuse evenly.
Use a candy thermometer for accuracy—I swear by the Thermoworks Thermapen One for its speed and precision. 🌡️
No-Churn Hack
Skip the ice cream maker entirely by whipping 2 cups heavy cream to stiff peaks and folding it into your chilled base. This method works best when the base is completely cold—pop it in the freezer for 1 hour before whipping.
For extra stability, add 1 tbsp instant pudding mix to the base before freezing. The result? Creamy, scoopable ice cream in half the time without sacrificing texture. ⏰
Freezer Prep Tips
Store your finished ice cream in airtight, freezer-safe containers with parchment paper between layers to prevent freezer burn. For portion control, freeze in 1-cup mason jars—they’re perfect for single servings and look adorable on dessert platters.
Let it sit at room temperature for 5-10 minutes before scooping to achieve that restaurant-quality creaminess. 💫
Flavor Boosts
Want to elevate your ice cream? Add 1 tbsp peppermint schnapps to the base for a boozy twist, or swap ½ cup of the chocolate chips for white chocolate chunks and crushed Andes mints for a sweeter profile.
For a tropical vibe, stir in 1 tsp coconut extract with the vanilla. The key is balancing flavors—start with small amounts and adjust to taste. 🌶️
Nutrition facts
Frequently asked questions
Can I make this without an ice cream maker?
Use the no-churn hack by whipping 2 cups heavy cream to stiff peaks and folding it into your chilled base. For extra stability, add 1 tbsp instant vanilla pudding mix to the base before freezing. This method creates creamy, scoopable ice cream in half the time without an ice cream maker.
How do I prevent ice crystals from forming?
Ice crystals form when air gets trapped in the mixture. Always press plastic wrap directly onto the surface of your chilled base before refrigerating, and use an airtight container when freezing. For extra insurance, add 1 tbsp light corn syrup to the base—it acts as a natural anti-crystallization agent.
What's the best way to store leftovers?
Transfer your ice cream to an airtight, freezer-safe container with parchment paper between layers to prevent freezer burn. Portion into 1-cup servings for easy scooping. Leftovers keep their best quality for 2 weeks in the freezer, though it's best enjoyed within 1 month.
Can I use white chocolate instead of semisweet?
Yes! Swap ½ cup of the semisweet chocolate chips for white chocolate chunks and add crushed Andes mints for a sweeter, creamier profile. For balance, reduce the peppermint extract to 0.25 tbsp—white chocolate's sweetness pairs beautifully with mint but can overpower if too much is used.
Why did my ice cream turn out too sweet?
The condensed milk and sugar are likely the culprits. For a less sweet version, reduce the condensed milk to ½ can and the sugar to 0.25 cup. Boost the mint flavor by adding 0.25 tbsp extra peppermint extract to enhance the profile. Taste the base before churning—adjustments here make all the difference!