Ben and Jerry's Mint Chocolate Chip Ice Cream Recipe: Crispy Chocolate Chunks and Cool Peppermint Magic

This Ben and Jerry's mint chocolate chip ice cream recipe delivers the same crispy chocolate chunks and refreshing peppermint magic you crave—now made at home. The secret lies in a simple base of heavy cream, milk, and sugar, churned to perfection with crushed candy canes and high-quality chocolate chunks.

I've perfected this recipe over years of testing, ensuring every scoop delivers that iconic balance of cool mint and rich chocolate.

The key to achieving that restaurant-quality texture is using a high-quality ice cream maker, though you can adapt this for no-churn methods if needed.

We'll start with a base of sweetened condensed milk and heavy cream, then fold in the signature minty elements—crushed candy canes for that signature peppermint flavor and chocolate chunks that stay crispy even after freezing.

This isn't just ice cream; it's an experience that brings back childhood memories with every bite.

What makes this recipe truly special is how it captures the essence of Ben and Jerry's signature flavor while giving you control over the ingredients. You can adjust the sweetness, add extra chocolate for a richer taste, or even incorporate crushed cookies for added texture.

The result is a velvety, creamy ice cream with pockets of cool mint and bursts of chocolate that melt just enough to coat your spoon.

Perfect for summer gatherings, holiday parties, or just treating yourself to a little indulgence, this recipe is designed to be foolproof.

Whether you're a seasoned ice cream maker or trying it for the first time, the techniques here will guide you through creating a dessert that tastes like it came straight from the Ben and Jerry's factory. Let's get started on making your homemade mint chocolate chip dream a reality.

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

Four cups of cream, one can of condensed milk, and chocolate chunks that stay crispy.

The heavy cream is non-negotiable—full-fat gives that signature Ben & Jerry's richness. Grab a 14 oz can of sweetened condensed milk from the baking aisle (the ones near the evaporated milk), not the tiny single-serve cans. For chocolate chunks, Ghirardelli or Guittard are my go-tos—they melt just enough to coat your spoon without disappearing. Candy canes? Look for ones with strong mint flavor—the ones with white stripes usually pack more punch. Store your candy canes in an airtight container to keep them fresh longer.

No candy canes? Crush up peppermint bark or add extra peppermint extract—just don't skip the mint entirely. Chocolate chunks too expensive? Chop up a chocolate bar yourself—it's cheaper and you control the size. Running low on cornstarch? Arrowroot powder works 1:1. The recipe calls for whole milk, but 2% works if that's what you've got. Want it sweeter? Add an extra tablespoon of sugar—just taste as you go. For the cookies, any mint-flavored ones work—even crushed peppermint candies in a pinch.

This ice cream tastes even better the next day as flavors meld. Store in an airtight container with parchment between layers to prevent freezer burn. Keeps for 2-3 months frozen. For serving, let it sit at room temperature for 5-10 minutes—it scoops better when slightly softened. I always make a double batch because it disappears faster than I expect (the crispy chocolate chunks are irresistible).

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

Here's how to recreate that iconic creamy texture and perfect balance of mint and chocolate.

In a large mixing bowl, combine the 2 cups heavy whipping cream, 1 can sweetened condensed milk, 1 cup granulated sugar, 1 cup milk, 0.5 tsp salt, 1 tbsp vanilla extract, and 0.5 tsp peppermint extract. Use a whisk to blend everything thoroughly until the sugar and cornstarch dissolve completely. This mixture should be completely smooth with no graininess—if you see any lumps, strain it through a fine-mesh sieve.

Next, sprinkle the 1 tbsp cornstarch over the mixture and whisk vigorously for 1-2 minutes until the cornstarch is fully incorporated. This step is crucial—it creates a silky texture that prevents iciness in the final product. The mixture will thicken slightly as you whisk, but it should still be pourable. Taste a small spoonful to check the sweetness and mint flavor; adjust with more sugar or peppermint extract if needed.

Gently fold in the 1 cup semi-sweet chocolate chunks and 1 cup crushed candy canes using a rubber spatula. Be careful not to overmix—you want the chocolate to stay in chunks for that classic Ben & Jerry's texture. The candy canes should be evenly distributed throughout the mixture, but don't worry if they're not perfectly blended. For extra crunch, fold in the 0.5 cup crushed peppermint cookies at this stage as well.

Here's a pro tip: If you want to maximize the candy cane flavor, crush the candy canes slightly finer than you might normally. This releases more of that minty aroma while still maintaining the signature crunch. The chocolate chunks should remain distinct—this is what gives the ice cream its signature look and texture when served.

Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically for 20-25 minutes. You'll know it's ready when it forms a thick, creamy texture that holds its shape when scooped. The ice cream should pull away from the sides of the bowl and look smooth and glossy.

If you don't have an ice cream maker, don't worry—you can still achieve great results. Pour the mixture into a shallow metal pan or loaf pan and freeze for 4-6 hours, stirring vigorously with a fork every 30 minutes during the first 2 hours of freezing. This prevents ice crystals from forming and creates a smoother texture. The ice cream should be firm enough to scoop but still soft enough to serve immediately.

Transfer the churned ice cream to a lidded airtight container and freeze for at least 4 hours, or until completely firm. This final freezing step is essential—it allows the flavors to meld together and ensures that perfect scoopable texture. The longer it freezes, the more intense the mint and chocolate flavors become.

For best results, let the ice cream sit at room temperature for 5-10 minutes before serving. This makes it creamier and easier to scoop. Serve immediately with an extra sprinkle of crushed candy canes or chocolate chunks on top for that restaurant-quality presentation. The contrast between the cool mint and rich chocolate creates a flavor experience that's pure comfort in every bite.

Creative variations of ben and jerry's mint chocolate chip ice cream

Classic Candy Cane Twist

For an extra minty punch, replace half the crushed candy canes with finely crushed candy cane pieces—this intensifies the flavor while keeping the signature crunch. I like to pulse candy canes in a food processor for 10-15 seconds to get that perfect balance between fine powder and small chunks.

Store-bought crushed candy canes often lack intensity, so fresh crushing makes all the difference. 🍬

Cookie Crunch Variations

Swap the peppermint cookies for crushed graham crackers or shortbread cookies if you prefer a buttery, less mint-forward texture. For a festive touch, add crushed gingerbread cookies during the holidays—they add warmth that pairs beautifully with the cool mint.

I’ve also seen success with crushed pretzels for a salty contrast that cuts through the sweetness.

Chocolate Lover’s Upgrade

Boost the chocolate richness by adding ½ cup white chocolate chunks alongside the semi-sweet. The contrast between the dark and white chocolate creates a more complex flavor profile. For a decadent twist, fold in 1 oz chopped espresso beans—they enhance the chocolate’s depth without overpowering the mint.

Always use high-quality chocolate like Ghirardelli or Lindt for the best results. 🍫

No-Churn Option

Skip the ice cream maker entirely by mixing 1 cup heavy cream with 1 cup sweetened condensed milk until stiff peaks form, then folding it into the base. This no-churn method works especially well if you’re short on time.

For extra creaminess, add 1 tbsp butter to the mixture before folding in the chocolate and candy canes. The texture will be slightly softer but still delicious. ❄️

Seasonal Adaptations

In summer, add ½ cup chopped fresh strawberries to the base before churning—they add a bright, fruity contrast to the mint and chocolate. For fall, swap the candy canes for crushed pumpkin spice cookies and reduce the peppermint extract to ¼ tsp for a cozy twist.

Winter calls for extra candy canes and a sprinkle of crushed peppermint bark on top. 🌿

Dietary Tweaks

For a lighter version, replace 1 cup heavy cream with 1 cup coconut cream and use 1 cup almond milk instead of whole milk. The texture will be slightly different but still creamy.

If you’re avoiding refined sugar, reduce the granulated sugar to ½ cup and add 1 tbsp maple syrup to compensate. Always taste as you go—adjustments are key! 💛

Frequently asked questions