Desserts
This Ben and Jerry's mint chocolate chip recipe brings that iconic Vermont ice cream straight to your freezer with its signature balance of creamy mint flavor and crunchy peppermint pieces. ✨ The secret lies in using high-quality mint extract and carefully melted chocolate for that signature swirl—no shortcuts here.
I’ve perfected this version after years of testing, ensuring every scoop delivers that nostalgic, indulgent taste.
The magic happens in the churning process, where cold cream and sugar combine with just the right amount of mint extract to create a smooth, velvety base. Crushed peppermint candies add that signature crunch, while ribbons of melted chocolate create the classic swirls.
It’s all about precision—too much mint, and it’s overpowering; too little, and you miss the magic.
What you’ll end up with is a batch of ice cream that’s creamy, rich, and packed with that perfect mint-chocolate contrast. The texture is smooth yet satisfying, with every bite delivering a balance of cool mint and sweet chocolate.
This isn’t just ice cream—it’s a dessert experience that rivals the original.
Serve it immediately for the best texture, or store it in an airtight container for up to a month. For extra flair, top with whipped cream, crushed candy, or a sprinkle of sea salt. Let’s make this classic at home!
Ingredients for ben and jerry's mint chocolate chip
These 12 ingredients transform your freezer into a Vermont ice cream factory—creamy, crunchy, and full of nostalgic magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 3 cups | Full-fat for best texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Pure Peppermint Extract 🍃 | 1 ½ tbsp | High-quality, not imitation |
| Melted Dark Chocolate 🍫 | 12 oz | Semisweet or bittersweet chips |
| Crushed Peppermint Candies 🍬 | 1 cup | Like Ben & Jerry's pieces |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Whipped Cream 🥛 | 1 cup | For topping, optional |
| Crushed Candy Canes 🎄 | ½ cup | Extra crunch topping |
| Flaky Sea Salt 🧂 | 1 tsp | For garnish |
| Peppermint Chocolate Chips 🍫 | ½ cup | For swirls |
| Whole Milk 🥛 | ½ cup | For thinning if needed |
The peppermint extract is non-negotiable here. Ghirardelli or McCormick make the best pure extracts—avoid imitation flavors. For the chocolate, Ghirardelli or Nestlé Toll House chips melt perfectly. I grab my peppermint candies from the baking aisle at Walmart (they’re cheaper than candy stores) or crush my own candy canes. The whipped cream? Reddi-wip works in a pinch, but homemade is worth the extra minute. Store your extracts in a cool, dark place—they lose potency fast in heat.
No peppermint extract? Mint extract with a pinch of peppermint candy oil gets you close, but it won’t be the same. Running out of crushed peppermint candies? Crush candy canes or peppermint M&M’s—just know they’ll melt slightly in the churning. The chocolate can be subbed with white chocolate for a sweeter twist, but stick with dark for that classic Ben & Jerry’s vibe. For the whipped cream, coconut whipped cream works for vegan versions (though this isn’t vegan). The vanilla is easy—just make sure it’s real. If you’re in a rush, vanilla bean paste adds extra flavor without extra effort.
This ice cream is best eaten fresh, but it keeps for up to 2 months in an airtight container. For the perfect scoop, let it sit at room temp for 10 minutes first. I always make a double batch—one for now, one to freeze for later. The whipped cream and candy toppings should go on right before serving, or they’ll get soggy. If your mix seems too thick, add 1-2 tbsp whole milk at a time until it reaches a smooth, spoonable consistency. Trust me, the first scoop is always the best.
Why You'll Love This Recipe
- Here’s what sold me: the peppermint extract cuts through the richness of the chocolate without overpowering it. The crushed candies add little bursts of candy-shop freshness, but honestly? The real star is that first cool, sharp hit of mint against the dark chocolate’s depth. It’s like Ben & Jerry’s did all the hard work for you.
- I’ll be real: this doesn’t last long in my house, but when it does, it’s a game-changer. Store it in the fridge for up to a week, and it’s still creamy and delicious—no freezer required. Plus, the ingredients are cheap enough that I can make it weekly without guilt. That’s my secret weapon for lazy Sundays.
Step-by-step instructions for Ben & Jerry's mint chocolate chip iced cream
Here's how to recreate that iconic minty, crunchy, chocolatey magic at home—easy as pie!
👨🍳 Step 1: Whip the Cream Base
Chill a large mixing bowl and beaters in the freezer for 10 minutes—this helps the cream whip up faster. Pour in the 3 cups heavy whipping cream and beat on medium-high speed until soft peaks form. I like to add the 1.5 cups granulated sugar and 1.5 tbsp pure peppermint extract now and beat for another 2-3 minutes until stiff peaks form.
Here's the thing—don't overbeat or you'll end up with butter. You'll know it's ready when the peaks hold their shape but still bend slightly at the tip. The mint flavor should be bright, not overpowering. Taste a spoonful to check the sweetness balance.
🍳 Step 2: Melt and Swirl the Chocolate
While the cream whips, melt the 12 oz dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler). Stir until completely smooth, then remove from heat. Let it cool slightly—you want it warm enough to blend but not hot enough to melt the whipped cream.
In a separate small bowl, mix the 0.5 cup peppermint chocolate chips with 1 tbsp of the melted chocolate. This creates a richer mint-chocolate swirl base. Fold this mixture into the whipped cream using a spatula in a swirling motion. You're aiming for marbled patterns throughout the ice cream.
🥘 Step 3: Fold in Candies and Freeze
Gently fold in the 1 cup crushed peppermint candies and 0.5 cup crushed candy canes using a spatula. Work quickly but carefully to avoid deflating the whipped cream. The candies should be evenly distributed but still visible—this is what gives that classic Ben & Jerry's texture!
Transfer the mixture to a loaf pan or airtight container. Smooth the top with a spatula, then sprinkle with the 1 tsp flaky sea salt. Cover with plastic wrap pressed directly against the surface to prevent ice crystals. Freeze for at least 6 hours (overnight is best).
⏰ Step 4: Serve with Whipped Cream Topping
When ready to serve, let the ice cream soften slightly at room temperature for 5-10 minutes. Scoop into bowls and top with the 1 cup whipped cream (whipped separately with the 1 tsp vanilla extract and remaining 0.5 tsp salt). The whipped cream adds that perfect light contrast to the dense, minty ice cream.
For extra decadence, drizzle with additional melted chocolate or sprinkle more crushed candy canes on top. The texture should be creamy with pockets of crunchy peppermint in every bite. If it's too hard after freezing, let it sit at room temperature for another 5 minutes before serving.
Pro Tips For Making Ben And Jerry'S Mint Chocolate Chip
- CHILL THE CREAM FIRST: I learned this the hard way—cold cream whips faster and holds its shape. Take your heavy whipping cream straight from the fridge, dump it in a bowl, and let it sit for 10 minutes before even touching the beaters. No one wants to chase a runny mess after 10 minutes of work.
- MELT CHOCOLATE GENTLY: Dark chocolate seizes up faster than you’d think. Use a double boiler or microwave in 20-second bursts, stirring like your life depends on it. If you’re lazy (like me), melt it in the top of a saucepan over simmering water—just don’t let the bottom touch. Once it’s smooth, let it cool to room temp before folding it in, or you’ll kill the whipped cream’s structure.
- WEIGH THE SUGAR: Granulated sugar isn’t created equal. If your recipe calls for ½ cup, measure it by weight (about 200g) instead of volume—packed sugar makes a difference. Too much? The ice cream turns grainy. Too little? It’s cloyingly sweet. I keep a small digital scale just for this—saves headaches later.
- FOLD IN MINT LAST: Peppermint extract is potent—way more than you’d guess. Add it after the whipped cream is stiff but not rock-hard, and fold in the melted chocolate and crushed candies last. Stir just until combined; overmixing deflates the cream. Taste as you go: start with ½ teaspoon extract, then adjust. You can always add more, but you can’t take it out.
Perfect pairings for this recipe
Warm Beverage Pairings
Nothing complements mint chocolate chip ice cream like a hot chocolate made with Ghirardelli premium cocoa powder and a splash of heavy cream. The warmth of the drink balances the cool mint, creating a cozy contrast.
I like to add a pinch of cayenne pepper for a subtle kick—it mirrors the candy's heat without overpowering the flavor. 🔥
Coffee & Espresso
A dark roast coffee or espresso martini (yes, really!) works surprisingly well with this dessert. The bitterness of the coffee cuts through the sweetness, while the mint extract in the ice cream echoes the herbal notes in espresso.
For a non-alcoholic option, try a vanilla chai latte—the cinnamon and cardamom add warmth that pairs beautifully with the peppermint. ☕
Herbal Tea Harmony
Skip the caffeine and opt for peppermint tea (ironic, but brilliant!) or chamomile tea with a dash of honey. The natural mint in the tea enhances the ice cream’s flavor, while chamomile’s floral notes create a soothing contrast.
I steep Harney & Sons peppermint tea for 3-4 minutes—just enough to bring out the mint without making it overpowering. 🍃
Boozy Upgrades
For an adult twist, pair with crème de menthe or Baileys Irish Cream—both amplify the mint and chocolate flavors. A mint julep (bourbon, mint, and sugar) is another showstopper, especially if you garnish it with a candy cane stirrer.
If you’re feeling fancy, try a dark chocolate stout like Guinness—the roasted malt notes complement the ice cream’s richness. 🍺
Light & Refreshing
If you’re serving this during a warm day, a sparkling lemonade with a hint of peppermint syrup keeps things refreshing. The citrus cuts through the sweetness, while the mint ties everything together.
For a non-alcoholic cocktail, mix ginger ale with a splash of blue curaçao and serve over ice—it’s like a mint-chocolate dream in a glass. 💫
Nutrition facts
Frequently asked questions
Can I make this recipe without an ice cream maker?
You can still achieve creamy results by freezing the mixture in a shallow container and stirring vigorously with a fork every 30 minutes for 3-4 hours. For even better texture, place the container in a larger pan of ice water and stir constantly. The key is to keep the mixture moving so it doesn't form ice crystals. This method takes longer but works perfectly for small batches.
How do I get the perfect swirl effect in my homemade ice cream?
The secret lies in timing and technique. Start by melting your chocolate slightly thicker than you think you need, then let it cool just enough to blend smoothly. When folding it into the whipped cream, use a spatula to create gentle, overlapping swirls. Work quickly but deliberately—too much mixing will break up the swirls. For extra flair, drizzle a thin line of melted chocolate down the center before freezing, then swirl it with a skewer.
Why did my ice cream turn icy after freezing?
Ice crystals form when the mixture freezes too quickly or when air gets trapped. To prevent this, always cover your container with plastic wrap pressed directly against the surface (no air gaps!). For extra insurance, freeze your ice cream in a metal loaf pan—it conducts cold better than plastic. Also, make sure your cream is properly whipped to stiff peaks before adding other ingredients. If ice crystals appear, blend the ice cream briefly in a food processor to restore smoothness.
Can I substitute peppermint extract with mint extract?
Yes, but the flavor will be different. Peppermint extract has a stronger, candy-like sweetness that matches Ben & Jerry's signature taste, while mint extract is more herbal and grassy. If using mint extract, reduce to 1 tbsp and add ½ tsp peppermint candy oil (found in baking sections) for that classic flavor. For a sweeter profile, add an extra ½ cup crushed candy canes to compensate for the milder mint flavor.
How do I store leftover mint chocolate chip ice cream?
Transfer any leftovers to an airtight container and press plastic wrap directly against the surface to prevent freezer burn. It will keep for 2-3 months at 0°F or colder. For best texture, let it sit at room temperature for 10-15 minutes before serving. If you notice ice crystals forming, blend briefly in a food processor or microwave in 10-second bursts on low power to restore creaminess. Avoid refreezing thawed ice cream.