Desserts
This Ben & Jerry's mint chocolate chip ice cream recipe delivers the same ultra-creamy texture and signature peppermint crunch you love—now made at home. The secret lies in a precise balance of heavy cream, condensed milk, and fresh mint extract, churned to perfection for that signature smoothness.
I've perfected this recipe after countless batches, ensuring every spoonful tastes just like the original, with no ice crystals or graininess.
The foundation of this recipe is a simple yet effective technique: combining warm cream and condensed milk before adding mint extract and crushed candy canes. This method guarantees a rich, velvety base that freezes beautifully.
The candy canes are added at the very end to maintain their signature crunch, just like in the store-bought version. No special equipment is needed—just a basic ice cream maker and a little patience.
What you'll end up with is a creamy, dreamy dessert that's perfect for summer gatherings or a cozy night in. The mint flavor is bright yet balanced, while the candy canes provide that satisfying crunch with every bite.
This recipe is foolproof, and the results will impress even the most discerning ice cream lovers.
Serve it in classic ice cream cones, as a topping for sundaes, or alongside chocolate-covered strawberries for an extra-special treat. The possibilities are endless, and the taste is guaranteed to bring back childhood memories. Let's get churning!
Ingredients for ben and jerry's mint chocolate chip ice cream
These 11 ingredients create Ben & Jerry's iconic mint chocolate chip at home with velvety texture and perfect balance.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for ultra-creaminess |
| Sweetened Condensed Milk 🥛 | 1 can | 14 oz can preferred |
| Fresh Mint Extract 🌿 | 1 tbsp | Pure extract, not syrup |
| Crushed Candy Canes 🎄 | ½ cup | Classic red-and-white |
| Mini Chocolate Chips 🍫 | 1 cup | Semi-sweet preferred |
| Granulated Sugar 🍚 | ¼ cup | Fine grain preferred |
| Vanilla Extract 🥄 | 1 tsp | Pure vanilla preferred |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Unsalted Butter 🧈 | 2 tbsp | Softened for mixing |
| Peppermint Extract 🌿 | ½ tsp | For extra mint flavor |
| Whole Milk 🥛 | ¼ cup | Optional for creaminess |
The heavy cream and condensed milk form the ultra-creaminess core—use full-fat cream and a 14 oz can of condensed milk for authenticity. For mint extract, Goya or McCormick brands are reliable, but any pure extract works. Candy canes should be crushed finely for that signature crunch; Trader Joe's sells pre-crushed ones if you're short on time. Mini chocolate chips distribute evenly—Ghirardelli semi-sweet is my go-to, but any brand will work.
No mint extract? Fresh mint leaves steeped in warm milk (1 cup chopped mint + 1 cup warm milk, steep 30 mins) works in a pinch, though the flavor will be milder. Substitute candy canes with crushed peppermint bark or white chocolate chunks** for a different texture. The vanilla extract enhances the mint flavor—Madagascar bourbon vanilla adds depth, but pure vanilla suffices. For a richer base, add the optional whole milk** during the warm cream phase.
Store unused condensed milk in its can in the pantry for up to 2 years, though once opened, refrigerate and use within 3 months. Fresh mint extract lasts 6-12 months refrigerated, while crushed candy canes keep their crunch for 1 month in an airtight container. The finished ice cream freezes best for 1-2 weeks for optimal texture, though it stays edible for up to 3 months—just stir occasionally to prevent ice crystals.
Why You'll Love This Recipe
- No-Fuss Churn: I just mix three ingredients—no eggs, no baking, just heavy cream, condensed milk, and that bright mint extract—and let the ice cream maker do the work. Honestly, it’s the kind of recipe where I can chat with my kid about their day while it whirs.
- Holiday Magic: That candy cane crunch and chocolate chips turn this into the ultimate dessert for Christmas parties or New Year’s celebrations. Between us, it’s the one thing I always make when we host—everyone grabs seconds.
- Budget-Friendly Luxury: Sweetened condensed milk and heavy cream make this cost less than half the price of store-bought, but it tastes like a splurge. I’ll be real: my freezer is always stocked with this because it’s just that good without breaking the bank.
- Leftovers? Best Ever: This recipe makes enough for the whole week, and the flavor only gets richer as it sits. I freeze it in small containers so I can grab a bowl anytime—whether it’s a midnight craving or a lazy Sunday afternoon. (Yes, even on a Tuesday night.)
Step-by-step instructions for Ben & Jerry's-style mint chocolate chip ice cream
This method delivers that signature ultra-creamy texture with perfect peppermint-chocolate balance.
Whip the Cream Base to Soft Peaks
In a chilled mixing bowl, combine the 2 cups heavy whipping cream, 2 tablespoons softened unsalted butter, 0.25 cup granulated sugar, 0.25 teaspoon salt, 1 teaspoon vanilla extract, and 0.5 teaspoon peppermint extract. I always use a stand mixer with the whisk attachment for this—it creates the lightest texture. Whip on medium speed until soft peaks form, about 3-4 minutes. You'll know it's ready when the mixture holds its shape when you lift the whisk but still looks glossy and airy.
The butter and sugar here aren't just flavor enhancers—they stabilize the cream and prevent ice crystals from forming later. If you rush this step, you'll end up with a dense, icy texture instead of that signature creamy mouthfeel. Keep the bowl and whisk chilled throughout this process to maintain proper volume.
Mix in the Condensed Milk and Flavorings
In a separate bowl, combine the 1 can sweetened condensed milk and 0.25 cup whole milk (if using). Add the 1 tablespoon fresh mint extract and stir until fully dissolved. This mixture should be smooth and homogenous—no lumps allowed. Gradually fold this into the whipped cream mixture using a spatula, being careful not to deflate the whipped cream. You want to maintain that airy texture while incorporating the condensed milk.
Here's where the magic happens—the condensed milk adds richness and sweetness while the mint extract infuses that signature fresh flavor. The whole milk (if using) lightens the texture slightly without compromising creaminess. I like to work in batches if needed to preserve the whipped cream's structure. The mixture should now look like a thick, pale custard with a minty aroma.
Fold in the Chocolate and Candy Cane
Gently fold in the 1 cup mini chocolate chips and 0.5 cup crushed candy canes using a rubber spatula. Work quickly but thoroughly to distribute them evenly throughout the mixture. You want every spoonful to contain both chocolate and candy cane pieces. This is where that Ben & Jerry's signature crunch comes from—don't skip this step or you'll lose that essential texture contrast.
I use a gentle folding motion to maintain the airiness we worked so hard to create. The candy canes should be evenly distributed but still visible—this ensures each bite delivers that perfect peppermint-chocolate combination. If you're concerned about melting, work quickly and use a chilled bowl. The mixture should now have a marbled appearance with chocolate and candy cane flecks throughout.
Churn in the Ice Cream Maker
Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes. The texture should transform from liquid to a thick, creamy consistency that holds its shape when scooped. You'll know it's ready when it's thick enough to pipe but still soft enough to swirl easily.
Don't skip this step—using an ice cream maker ensures proper freezing and texture development. If you don't have one, you can freeze the mixture in a shallow container, stirring every 30 minutes for about 3 hours, but the texture won't be as creamy. The churning process incorporates air, which prevents large ice crystals from forming and gives that signature smooth texture.
Freeze to Perfect Serving Consistency
Transfer the churned ice cream to a lidded airtight container and freeze for at least 4 hours, preferably overnight. This additional freezing time allows the flavors to meld and the texture to firm up. When ready to serve, let it sit at room temperature for 5-10 minutes before scooping to achieve that perfect creamy consistency.
The freezing time is crucial—it's what transforms the mixture from a soft-serve consistency to the ideal scoopable texture. I like to press plastic wrap directly on the surface before sealing the lid to prevent ice crystals from forming. When ready to serve, the ice cream should be firm enough to hold its shape but still soft enough to scoop easily with a metal ice cream scoop.
Pro Tips For Making Ben And Jerry'S Mint Chocolate Chip Ice Cream
- CHILL THE MIX FIRST: I learned this the hard way—skipping the fridge step means your ice cream churns like glue. Whip the cream and condensed milk together, then refrigerate the bowl for 30 minutes before adding mint or candy canes. Cold ingredients = smoother texture, no waiting for the machine to catch up.
- MEASURE MINT EXTRACT PRECISELY: That tiny bottle of mint extract is potent—use 1/2 teaspoon, not "a splash." Too much turns your ice cream into a minty mouthwash. If you’re nervous, start with 1/4 teaspoon, taste the mixture before churning, and add more if needed.
- CRUSH CANDY CANES FINE: Big chunks of candy cane freeze into icy bricks that ruin texture. Pulse them in a food processor until they’re fine crumbs—like coarse sugar. This ensures every bite has that peppermint punch without the crunchy surprise.
- UPGRADE WITH VANILLA: No one mentions this, but a pinch of vanilla bean paste (1/4 teaspoon) rounds out the flavors. The cream and condensed milk can taste flat without it. It’s subtle, but it makes the mint and chocolate sing instead of compete.
Flavor customization for these flavors
Extra Mint Boost
For an even fresher mint flavor, add 1 tablespoon finely chopped fresh mint leaves to the whipped cream mixture before folding in the condensed milk. This creates a brighter, more vibrant mint taste that's especially refreshing in summer.
I like to use spearmint for its classic flavor profile, but peppermint leaves work too. Just be sure to strain out any large pieces before churning to avoid texture issues. 🌿
Spiced Chocolate Twist
Elevate the chocolate flavor by adding ½ teaspoon cinnamon and ¼ teaspoon cayenne pepper to the mini chocolate chips before folding them in. This creates a subtle warmth that complements the cool mint perfectly.
I also like to swap 2 tablespoons of the chocolate chips for dark chocolate chunks (60-70% cacao) to deepen the flavor complexity. The heat from the cayenne makes each bite feel special.
White Chocolate Peppermint
For a sweeter, creamier variation, replace the candy canes with ½ cup crushed white chocolate peppermint bark (like Lindt Lindor) and add 2 tablespoons white chocolate chips to the mix. This creates a milder, sweeter peppermint flavor that pairs beautifully with the rich chocolate.
The white chocolate also gives a smoother texture without overpowering the mint. Perfect for those who prefer a less intense peppermint kick. ✨
Coffee-Mint Fusion
Add 1 tablespoon instant espresso powder dissolved in the warm condensed milk mixture for a mocha-mint twist. This creates a sophisticated flavor profile that's surprisingly delicious. I also like to add ¼ cup coffee-flavored chocolate chips to enhance the coffee notes.
The espresso powder should be fully dissolved before folding into the cream base to prevent graininess. This variation works beautifully as a dessert after dinner.
Tropical Mint Surprise
Give your ice cream a tropical twist by adding ½ teaspoon coconut extract and ¼ cup toasted coconut flakes along with the candy canes. The coconut enhances the mint flavor while adding a subtle tropical note.
I also like to swap ¼ cup of the chocolate chips for macadamia nuts for extra richness. This variation has a fun, unexpected flavor combination that works well in summer months.
Alcohol Infusions
For an adult-friendly version, add 1 tablespoon peppermint schnapps or 1 tablespoon white chocolate liqueur to the condensed milk mixture. The alcohol lowers the freezing point slightly, creating a smoother texture while adding depth to the flavor.
I recommend Crème de Menthe** for an authentic French mint note. Just be sure to use high-quality liqueurs to avoid any harsh alcohol flavors. 🍸
Nutrition facts
Frequently asked questions
Can I make this without an ice cream maker?
Yes! Spread the mixture in a shallow, freezer-safe container and freeze, stirring vigorously every 30 minutes for 3 hours. This breaks up ice crystals for a creamier texture. For best results, press plastic wrap directly on the surface before sealing to prevent freezer burn. The texture won't be as smooth as machine-churned, but it'll still taste delicious!
Why does my homemade version taste different from Ben & Jerry's?
The store-bought version uses proprietary flavorings and stabilizers. For closer results, use pure peppermint extract (not syrup) and high-quality chocolate chips like Ghirardelli. The candy canes should be finely crushed for authentic crunch. Also, churning time matters—20-25 minutes in an ice cream maker makes all the difference!
How do I fix grainy ice cream?
Graininess usually means the mixture wasn't churned long enough or was overworked. To fix it, spread the ice cream on a tray and freeze for 1 hour to firm up. Then blend with an immersion blender until smooth. For prevention, always use cold ingredients and churn until thick but still soft. The ideal texture should be pipeable but not liquid.
Can I substitute mint extract with something else?
For a milder flavor, steep 1 cup fresh mint leaves in 1 cup warm milk for 30 minutes, then strain. For a stronger mint kick, add ½ teaspoon peppermint extract along with the fresh mint. Avoid mint syrup—it's too sweet and can make the ice cream icier. The extract gives that authentic Ben & Jerry's brightness!
How long will this ice cream keep?
Store in an airtight container for up to 3 months in the freezer. For best texture, eat within 1-2 weeks. To prevent ice crystals, press plastic wrap directly on the surface before sealing. Let it sit at room temperature for 5-10 minutes before scooping for perfect creaminess.