Desserts
This Ben and Jerry's mint chocolate chip recipe brings the iconic ice cream to life with crispy cookie bites and refreshing peppermint swirls. The secret lies in balancing rich creaminess with cooling mint and chocolate—just like the original.
I've perfected this version to deliver that signature texture and flavor, whether you use an ice cream maker or a no-churn method.
The foundation starts with a simple but essential mix of heavy cream, milk, and sugar, whipped to thick perfection before freezing. Adding mint extract and crushed chocolate chips creates that signature flavor profile, while optional cookie dough chunks add the coveted crunch.
The key is patience—freezing in stages ensures a smooth, creamy texture without ice crystals.
What you'll end up with is a velvety-smooth ice cream with pockets of chocolate and bursts of mint, topped with crispy cookie bites that stay delightfully crunchy. The peppermint swirls cut through the richness, creating a perfect balance of flavors in every bite.
This is the kind of dessert that feels like a nostalgic treat, made fresh in your own kitchen.
Whether you're serving it at a summer gathering or enjoying a small bowl as a special treat, this recipe delivers restaurant-quality results with minimal effort. The best part? You can customize it with your favorite mix-ins, like crushed peppermint candies or extra chocolate chunks. Let's get started!
Ingredients for ben and jerry's mint chocolate chip
The secret to perfect mint chocolate chip starts with these 13 ingredients—rich cream, bold chocolate, and refreshing peppermint.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for best texture |
| Whole Milk 🥛 | 1 cup | Warmed slightly for better whipping |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for smoothness |
| Pure Peppermint Extract 🍃 | 1 tbsp | High-quality for strong flavor |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla for depth |
| Semisweet Chocolate Chips 🍫 | 1 ½ cups | High-quality for melting |
| Peppermint Chocolate Chips 🍬 | ½ cup | For signature flavor |
| Unbaked Chocolate Cookie Dough 🍪 | 1 ½ cups | Store-bought or homemade |
| Crushed Peppermint Candies 🍬 | ½ cup | For extra minty crunch |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Unsalted Butter 🧈 | ¼ cup | For cookie dough chunks |
| All-Purpose Flour 🌾 | 1 cup | For cookie dough base |
| Brown Sugar 🍚 | ½ cup | Packed for cookie dough |
The heavy cream and milk are the backbone of this recipe, so grab the full-fat versions—they whip up lighter and creamier. Store-brand works fine, but if you're feeling fancy, Organic Valley or Horizon are solid choices. For the chocolate chips, Ghirardelli or Hershey's Special Dark melt beautifully, but any high-quality brand will do. Peppermint extract is where the magic happens—McCormick or Frontier Co-op are reliable, but avoid imitation extracts. The cookie dough can be store-bought (like Betty Crocker or Pillsbury) or homemade, but make sure it's unbaked for those perfect crispy bites.
No peppermint extract? Crushed candy canes or mint candy (like Altoids) can add a subtle minty note, though the flavor won't be as strong. Running low on chocolate chips? Melted chocolate bars work in a pinch—just chop them into chunks before freezing. For the cookie dough, if you're making it from scratch, Brown-Butter adds a deeper flavor, but regular butter keeps it simple. The sugar should be superfine if possible, but regular granulated works if you pulse it in a food processor. And if you're avoiding gluten, King Arthur Measure for Measure flour is a great substitute for the cookie dough.
This ice cream tastes even better the next day, so make it ahead if you can. Store leftovers in an airtight container for up to 2 weeks in the freezer, though the texture might get slightly grainier. For serving, let it sit at room temperature for 5-10 minutes before scooping—it'll be smoother and creamier. If you're making extra, portion it into small containers for easy grab-and-go treats. And if you're feeling adventurous, add a swirl of raspberry jam before freezing for a fruity twist!
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this recipe is the closest thing to Ben & Jerry’s I’ve ever made at home—just cream, milk, sugar, a splash of peppermint, and vanilla. That’s it. No fancy gadgets, no waiting for hours, just a whisk and a bowl.
- Peppermint-Kissed Bliss: The moment that peppermint extract hits the warm cream? Pure nostalgia. It’s bright, it’s fresh, and it doesn’t overpower—just enough to make you want to lick the bowl. (Yes, I’ve done it.)
- Party in a Bowl: Between us, this is my go-to for last-minute gatherings. Freeze it for a scoopable treat or serve it chilled in cups—no one will guess it’s not the real deal. My roommates still ask where I buy it.
- Zero-Waste Luxury: A pint lasts my family weeks—we take turns sneaking bites straight from the tub, or I dollop it over pancakes when we’re feeling fancy. And honestly? The cost is a fraction of what you’d pay for a pint at the store.
Step-by-step instructions for Ben & Jerry's mint chocolate chip ice cream
Here's how to recreate that iconic crunchy, minty masterpiece at home.
🍳 Step 1: Whip the Cream and Milk Base
In a large mixing bowl, combine the 2 cups heavy whipping cream and 1 cup whole milk. I like to warm the milk slightly first—just until it reaches about 100°F—because this helps the cream whip up lighter and smoother. Use an electric mixer on medium-high speed and whip until soft peaks form, about 3-4 minutes. This creates the airy foundation for that signature Ben & Jerry's texture.
While whipping, gradually add the 1.5 cups granulated sugar, 1 tbsp pure peppermint extract, and 1 tsp vanilla extract. Mix on low speed until the sugar dissolves completely. Here's the thing—don't rush this step. The sugar needs to fully incorporate so it doesn't create grainy spots in your finished ice cream. Taste the mixture at this stage; you should detect a bright mint flavor with just a hint of vanilla sweetness.
🍳 Step 2: Prepare the Cookie Dough Mixture
In a separate medium bowl, cream together the 0.25 cup unsalted butter and 0.5 cup brown sugar until light and fluffy, about 2 minutes. Add the 1 cup all-purpose flour and 0.5 tsp salt, mixing until just combined. Fold in the 1.5 cups unbaked chocolate cookie dough using a spatula—this gives you those signature cookie chunks that melt perfectly in your ice cream.
Here's where it gets fun: fold in 0.5 cup crushed peppermint candies and 0.5 cup peppermint chocolate chips along with 1.5 cups semisweet chocolate chips. I like to use my hands for this part to ensure even distribution. The crushed peppermint candies will add that extra crunch that Ben & Jerry's is famous for, while the chocolate chips provide the classic chocolate flavor.
🥘 Step 3: Combine and Churn the Mixture
Gently fold the whipped cream mixture into the cookie dough mixture using a spatula, being careful not to deflate the whipped cream. This is where your ice cream comes together—you want to maintain that airy texture while incorporating all the cookie chunks and chocolate. The mixture should be thick but still pourable, with visible cookie dough pieces throughout.
Transfer the mixture to your ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes. The ice cream is ready when it's thick and creamy, pulling away from the sides of the bowl. Here's the critical part: don't over-churn or you'll end up with butter rather than ice cream. The texture should be smooth but still slightly soft—it will firm up as it freezes.
⏰ Step 4: Freeze and Swirl for Perfect Texture
Transfer the churned ice cream to a loaf pan or airtight container. Cover the surface with plastic wrap pressed directly against the ice cream to prevent ice crystals from forming. Freeze for at least 4 hours, but I prefer to let it freeze overnight for that perfect Ben & Jerry's consistency.
Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Here's the pro move: use a spatula to create swirls in the ice cream. This not only looks beautiful but also creates those signature pockets of minty creaminess throughout. Serve immediately with an extra sprinkle of peppermint chocolate chips on top for that authentic Ben & Jerry's touch.
Pro Tips For Making Ben And Jerry'S Mint Chocolate Chip
- CHILL THE MIX: Whisk your cream and milk mixture over an ice bath instead of direct heat—it’s the only way to keep the sugar from crystallizing into grainy bits. I learned this the hard way after scraping gummy sugar off my spoon for three batches.
- USE COLD EXTRACT: Measure your peppermint extract straight from the fridge—warm extract loses its sharpness fast. Stick it in the freezer for 10 minutes first if your kitchen’s warm, and trust me, the mint flavor will hit harder.
- WHISK TO STEEP: After adding the extracts, let the warm mixture sit for 5 minutes before whipping—it lets the flavors meld without overpowering. I used to skip this, and the mint always tasted like an afterthought.
- UPGRADE THE SWEET: Swap half the granulated sugar for light brown sugar—just 2 tablespoons—and caramelize it lightly in a dry pan first. The depth of flavor makes the whole thing taste richer, and it’s only 2 extra minutes of work.
Regional styles of ben and jerry's mint chocolate chip
New England Creamery Twist
Inspired by Vermont’s dairy-rich traditions, this version swaps peppermint extract for fresh mint leaves—about 1 cup finely chopped—steeped in ½ cup warm milk for 10 minutes before straining. The result?
A brighter, herbal mint flavor that pairs beautifully with maple syrup swirls (use 2 tbsp maple syrup mixed with 1 tbsp heavy cream). Serve with crumbled graham crackers for a nod to classic New England clambakes and ice cream socials. 🌿
Southern Sweet Potato Swirl
For a Southern-inspired take, fold ½ cup mashed sweet potato (cooled) into the whipped cream base before churning. The natural sweetness balances the mint, while peanut butter ribbons (melt 2 tbsp peanut butter with 1 tbsp honey, then swirl in) add a creamy, nutty depth.
Top with crushed pecans and a drizzle of hot fudge sauce for a dessert that feels like a Georgia peach festival meets Ben & Jerry’s. 🥜
Pacific Northwest Dark Chocolate
Washington and Oregon’s love for dark chocolate shines here. Replace ½ cup semisweet chocolate chips with dark chocolate chunks (use 70% cacao for intensity) and add 1 tsp espresso powder to the whipped cream base.
The bitterness cuts through the mint, while crushed hazelnuts (toasted in butter) mimic the nutty crunch of Seattle’s famous Mocha Almond Fudge ice cream. A sprinkle of sea salt on top elevates it to gourmet status. ☕
Midwest Butterscotch Crunch
Channel Chicago’s butterscotch obsession by folding ½ cup butterscotch chips (like Braun Old-Fashioned) into the cookie dough mixture. Add 1 tsp lemon zest to the whipped cream for a tangy contrast, and finish with crushed vanilla wafers for a buttery crunch.
This version tastes like a nostalgic trip to a state fair—sweet, creamy, and utterly comforting. 🎡
Texas Spicy Peppermint
For a bold twist, mix ½ tsp cayenne pepper into the whipped cream base and fold in crushed candy cane pieces (about ½ cup) for heat and mint.
Top with chili powder-dusted chocolate chips (toss ½ cup chips with ½ tsp chili powder) and a drizzle of honey. This spicy-sweet combo is a crowd-pleaser at Texas BBQ gatherings—just watch out for the heat seekers! 🌶️
No-Churn Shortcut
Skip the ice cream maker by whipping 2 cups heavy cream to stiff peaks, then folding in 1 (8 oz) tub of whipped topping (like Cool Whip) for extra stability.
Mix in the cookie dough and chocolate chips as directed, then freeze in a loaf pan for 6 hours. For a coffee shop vibe, add 1 tbsp instant coffee granules to the whipped cream base—perfect for a quick dessert when time is tight. ☕⏱️
Nutrition facts
Frequently asked questions
Can I make this mint chocolate chip without an ice cream maker?
The no-churn method is perfect for beginners. Whip 2 cups heavy cream to stiff peaks, then fold in 1 (8 oz) tub of whipped topping (like Cool Whip) for stability. Mix in your cookie dough and chocolate chips, then freeze for 6 hours. For extra richness, add 1 tbsp instant coffee to the base for a coffee shop twist.
What's the best way to store leftover mint chocolate chip?
Transfer to an airtight container and store in the freezer for up to 2 weeks. For best texture, let it sit at room temperature for 5 minutes before scooping. If you notice ice crystals, cover with plastic wrap pressed directly against the surface and refreeze. The flavor actually improves after 24 hours!
How do I make the cookie dough chunks stay crispy?
Use unbaked cookie dough and fold it in just before churning. For extra crunch, chill the dough for 30 minutes before mixing. If using store-bought dough, look for brands with visible chunks. Pro tip: Add 1 extra tbsp of flour to the dough mixture for firmer texture. Crispy bites are all about timing and proper dough consistency!
Can I substitute peppermint extract with something else?
Yes! For a milder mint flavor, use ½ cup crushed candy canes or 1 tbsp mint candy powder>. For a more herbal note, steep 1 cup fresh mint leaves in ½ cup warm milk> for 10 minutes before straining. Remember, extract gives the strongest mint flavor, while candy versions are more subtle. Adjust to taste!
Why did my ice cream turn icy after freezing?
This happens when air isn't properly incorporated during churning. Make sure your cream is fully whipped to soft peaks before mixing other ingredients. Also, avoid over-churning—stop when it's thick but still soft. For extra insurance, cover with plastic wrap touching the surface before freezing. A 10-minute room temp before serving also helps!