Desserts
Ben and Jerry's mint chocolate chip ice cream recipe delivers that iconic balance of cooling peppermint, creamy sweetness, and crispy cookie chunks—now you can make it at home with restaurant-quality results.
The secret lies in layering fresh mint extract with rich chocolate swirls and perfectly baked cookies, all churned to a velvety texture that melts beautifully. I've refined this recipe over years of testing, ensuring every spoonful captures that nostalgic flavor without shortcuts.
The foundation starts with a simple custard base—just eggs, cream, and sugar—but the magic happens in the mix-ins. Fresh mint extract (not artificial) creates that signature refreshing kick, while ribbons of melted chocolate add depth. The real game-changer?
Homemade chocolate chip cookies baked until crispy yet tender enough to hold their shape. Churning everything together in an ice cream maker transforms these ingredients into a dessert that tastes like your favorite childhood treat.
What you'll end up with is a pint of ice cream that's creamy yet light, with pockets of cool mint and bursts of chocolate in every bite. The texture is perfectly smooth, with those cookie chunks providing just the right contrast.
This isn't just a copycat recipe—it's a method that delivers professional results at home, using straightforward techniques and pantry staples.
Whether you're craving a classic mint chocolate chip fix or want to impress guests with a homemade dessert, this recipe delivers. The best part? You can customize it with different cookie flavors or even add a swirl of white chocolate for variety. Let's get churning!
Ingredients for ben and jerry's mint chocolate chip
Pantry staples meet nostalgic flavors—just 12 ingredients for that iconic mint-chocolate magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for best texture |
| Large Egg Yolks 🥚 | 6 whole | Pasture-raised preferred |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for smoothness |
| Pure Mint Extract 🍃 | 1 tbsp | Not imitation mint flavor |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for swirl |
| Semisweet Chocolate Chips 🍫 | 1 ½ cups | Enjoy Life brand for allergies |
| All-Purpose Flour 🌾 | 1 ½ cups | King Arthur for best texture |
| Brown Sugar 🍚 | ½ cup | Packed firmly |
| Baking Soda 🧪 | ½ tsp | Aluminum-free |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Pure Vanilla Extract 🍯 | 1 tsp | Bourbon-infused preferred |
| Crispy Chocolate Chip Cookies 🍪 | 1 ½ cups | Homemade or store-bought |
The mint extract is non-negotiable—Goya or Frontier Co-op brands deliver the real peppermint punch. For the cookies, homemade is ideal (crispy edges, soft centers), but Trader Joe's chocolate chip cookies work in a pinch if you're short on time. The chocolate chips? Enjoy Life brand is my go-to for allergy-friendly baking, but any quality brand will do. The heavy cream should be cold but not frozen—this ensures the perfect texture when churned. For the butter, grab the European-style if you want extra richness, but regular unsalted works perfectly fine.
No mint extract? Fresh mint leaves steeped in vodka for 24 hours works as a substitute, though it's less concentrated. Running low on chocolate chips? Chopped dark chocolate bars (70% cacao) give a more intense flavor. The cookies can be any variety—peanut butter or oatmeal add fun twists. For the custard base, if you're worried about raw eggs, pasteurized eggs or a commercial custard mix will work just as well. The vanilla extract? Bourbon-infused adds depth, but regular pure vanilla is totally fine if that's what you've got.
Store the mint extract in a cool, dark place—it keeps for years. The cookies should be completely cooled and crisp before adding to the ice cream. This recipe makes about 1 quart, perfect for 4 servings. For leftovers, transfer to an airtight container with parchment between layers—keeps for up to 2 weeks in the freezer. Pro tip: Let it sit at room temperature for 10 minutes before scooping for the best texture.
Why You'll Love This Recipe
- I’ll be real: this recipe takes five ingredients and a whisk. No tempering eggs like some fancy custard, no temperamental chocolate tempering—just yolks, sugar, and a splash of mint that transforms everything. The buttercream base comes together while you’re still debating whether to watch one more episode.
- No Fuss, Big Payoff: I’ll be real: this recipe takes five ingredients and a whisk. No tempering eggs like some fancy custard, no temperamental chocolate tempering—just yolks, sugar, and a splash of mint that transforms everything. The buttercream base comes together while you’re still debating whether to watch one more episode.
- Minty Magic: That first spoonful of pure mint extract? It’s like Ben & Jerry’s but better—bright, cool, and just sweet enough to balance the rich cream. The sugar crystals stay crisp even after days, so every bite has that satisfying crunch against the velvety softness. (Yes, even on a Tuesday night.)
- Double-Duty Dream: Make a big batch and use it for ice cream and pie filling—trust me, it’s the ultimate shortcut. Or drizzle it over pancakes for a brunch showstopper. My kids ask for it in their hot chocolate when it’s cold out, and I don’t even have to pretend I’m being generous.
Step-by-step instructions for Ben & Jerry's mint chocolate chip ice cream
Here's how to recreate that iconic Ben & Jerry's flavor at home—creamy, minty, and packed with crispy cookie chunks.
Prepare the Cookie Crumble Base
Preheat your oven to 350°F. In a food processor, pulse the 1.5 cups crispy chocolate chip cookies until they resemble coarse crumbs—think ¼-inch pieces, not fine dust. Spread these crumbs evenly on a parchment-lined baking sheet and toast for 5-7 minutes until they're just slightly darker and more aromatic. This step deepens their flavor and ensures they stay crisp even after freezing.
Let the toasted crumbs cool completely before using. I like to spread them on a wire rack to speed up cooling—this prevents them from steaming when you add them to the warm ice cream base later. The contrast between the warm, toasty crumble and the cold ice cream is what makes this flavor so special.
Cook the Egg-Sugar Base
In a heavy-bottomed saucepan, combine the 2 cups heavy whipping cream, 1.5 cups granulated sugar, 6 whole large egg yolks, 1 tbsp pure mint extract, and 1 tsp pure vanilla extract. Whisk everything together until smooth—no lumps allowed. Place the saucepan over medium-low heat and stir constantly with a wooden spoon or silicone spatula.
Cook the mixture for 15-18 minutes, stirring continuously, until it thickens enough to coat the back of a spoon. You're aiming for a pudding-like consistency—it should leave a clear path when you run your finger through it. The temperature should reach 170°F on an instant-read thermometer. This step is crucial for creating the silky texture of the finished ice cream.
Incorporate Chocolate and Butter Swirl
Remove the saucepan from heat and let it cool slightly for 5 minutes. While it cools, melt the 1.5 cups semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until completely smooth. Fold the melted chocolate into the warm egg mixture until fully combined.
In a separate small bowl, whip the 0.5 cup unsalted butter until soft but still cool. Gently fold this into the chocolate mixture to create ribbons of butter that will create beautiful swirls in the final product. The butter adds richness and helps create that signature Ben & Jerry's texture.
Chill and Churn
Pour the chocolate mixture into a clean, airtight container and refrigerate for at least 4 hours or until completely chilled. This step is non-negotiable—proper chilling ensures your ice cream churns smoothly without turning icy. While it chills, combine the 1.5 cups all-purpose flour, 0.5 cup brown sugar, 0.5 tsp baking soda, and 0.5 tsp salt in a bowl. Mix well and set aside.
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes. During the last 2 minutes of churning, add the toasted cookie crumbs. This ensures they're evenly distributed throughout the ice cream. The result should be a thick, creamy texture with visible cookie chunks.
Freeze and Serve
Transfer the churned ice cream to a lidded freezer-safe container and freeze for at least 4 hours to firm up. For best results, let it sit at room temperature for 5-10 minutes before scooping—this makes it easier to serve without getting an ice cream headache. The ice cream should be creamy with visible chocolate swirls and crisp cookie chunks that contrast beautifully with the smooth base.
Serve immediately with an extra sprinkle of cookie crumbs on top. The contrast between the warm, minty flavor and the cool, crispy texture is what makes this Ben & Jerry's classic so irresistible. Store any leftovers in an airtight container for up to 2 weeks.
Pro Tips For Making Ben And Jerry'S Mint Chocolate Chip
- Whisk Yolks Until Pale: Stop when they’re just ribbony—not thick or buttery. I learned this the hard way: over-whisking turns them into scrambled eggs, and your custard will curdle when you add the hot cream. Aim for a color like pale gold, and move fast once the cream hits.
- Temper the Cream: Pour the hot cream into the yolks slowly, about ½ cup at a time, while whisking like your life depends on it. Dumping it all at once? You’re asking for scrambled eggs. This keeps the yolks happy and your ice cream silky.
- Use Real Mint Extract: Skip the cheap imitation—this isn’t a science experiment. Pure peppermint extract (the green stuff) has the bright, clean flavor that cuts through the sweetness. A teaspoon too much? You’ll taste it like cough syrup. Stick to the recipe’s measure unless you’re going for a minty punch.
- Chill the Base Fully: Before churning, let the mixture sit in the fridge for at least 4 hours—or overnight if you’re impatient like me. Cold base = easier churning and fewer ice crystals. Trust me, your future self will thank you when the ice cream isn’t grainy.
Essential equipment for this dish
Ice Cream Maker
An ice cream maker is non-negotiable for this recipe—I use a Cuisinart ICE-30BCS with its built-in timer and self-cleaning feature. The Cuisinart handles the 20-25 minute churning process efficiently, ensuring a creamy texture without ice crystals.
If you don't have one, a stirring method (freezing while stirring every 30 minutes for 4 hours) works, but the texture won't be as smooth. 🥶
Heavy-Duty Mixing Tools
For the egg-sugar base, I recommend a heatproof silicone spatula and a whisk to prevent scorching. A wooden spoon works too, but silicone won’t warp from heat. When melting the chocolate chips, a microwave-safe bowl (like Pyrex) prevents splattering. Avoid metal bowls—they can cause uneven heating. 🍫
Food Processor
A food processor is essential for crushing the cookies into ¼-inch crumbs. I use a Ninja BN601—it handles the job quickly and evenly. If you don’t have one, pulse them in a ziplock bag with a rolling pin, but expect uneven sizes.
Toasting the crumbs in a baking sheet (not a skillet) prevents burning while deepening their flavor. 🍪
Thermometer
An instant-read thermometer (like Thermoworks Thermapen) ensures the egg mixture reaches 170°F—critical for a smooth texture. Without it, you risk undercooking (grainy ice cream) or overcooking (scrambled eggs). I check the temp every 2 minutes after the 15-minute mark to avoid lumps. 🌡️
Air-Tight Containers
For storage, use quart-sized airtight containers (like Rubbermaid Brilliance) to prevent freezer burn. I line them with parchment paper before adding the ice cream—this makes scooping easier later. Label containers with the date (lasts 2 weeks) and store flat in the freezer for even freezing. 📦
Nutrition facts
Frequently asked questions
Can I make this mint chocolate chip ice cream without an ice cream maker?
Yes, but the texture won't be as smooth. Use the stirring method: Pour the chilled mixture into a shallow freezer-safe container, cover it loosely, and stir vigorously every 30 minutes for 4 hours. This breaks up ice crystals for a creamier result, though you'll still get some graininess.
What's the difference between mint extract and mint flavor?
Mint extract is 100% natural and far more potent than artificial mint flavor. The extract comes from actual peppermint oil, delivering that signature cooling kick Ben & Jerry's is known for. Artificial flavors taste chemical-like and lack depth—this recipe won't work well with them.
How do I fix ice crystals in my homemade ice cream?
Ice crystals form when the base isn't chilled properly or the ice cream is stored too long. To fix it, let the ice cream soften slightly at room temperature, then blend it in a food processor for 30 seconds to break up crystals. For prevention, always chill the base for 4+ hours and avoid opening the container frequently.
Can I substitute the cookies with something else?
Try peanut butter cookies, oatmeal raisin, or even pretzels for a salty-sweet twist. Just ensure they're baked until crisp—soft cookies will turn mushy in the freezer. For a chocolate lover's upgrade, use chocolate-covered espresso beans instead.
Why did my ice cream turn out grainy?
Graininess usually means the egg mixture didn't cook long enough (170°F) or the base wasn't chilled properly. Next time, use an instant-read thermometer and refrigerate the mixture for at least 4 hours before churning. Also, avoid overfilling your ice cream maker—leave 1 inch of space at the top.