Ben and Jerry's Mint Chocolate Chip Recipe: Peppermint Swirls and Crunchy Chocolate Chips

This Ben and Jerry's mint chocolate chip recipe brings that iconic creamy texture and signature swirls right to your freezer. 💛 The secret lies in balancing rich custard with vibrant peppermint extract and chunks of chocolate—just like the original.

I've perfected this version to deliver that velvety, melt-in-your-mouth consistency without a single ice cream maker mishap.

The foundation starts with a smooth custard base, where properly tempered eggs and heavy cream create the perfect creamy foundation. Adding peppermint extract at the right temperature ensures the flavor infuses without overpowering, while swirling in melted chocolate and crushed candy canes delivers that classic crunch.

This isn't just homemade—it's restaurant-quality in every spoonful.

What you'll end up with is ice cream that's impossibly creamy, with ribbons of dark chocolate and bursts of candy cane crunch in every bite. The peppermint flavor shines through without being overwhelming, creating that perfect balance that makes this flavor so universally loved.

The best part? It's foolproof—no guesswork, no failed churns.

Whether you're serving this as a special dessert or treating yourself to a weeknight indulgence, this recipe delivers the same magic as the original. The texture stays creamy even after hours in the freezer, and the flavors develop beautifully as it ages. Let's get churning!

Ingredients for ben and jerry's mint chocolate chip

The perfect balance of rich custard, vibrant peppermint, and decadent chocolate swirls—just like Ben & Jerry's!

The heavy cream and egg yolks form the silky foundation—use full-fat cream and room-temperature yolks for that signature velvety texture. Store-brand cream works fine, but Organic Valley or Horizon deliver extra richness. Peppermint extract is non-negotiable—avoid imitation flavors (they taste like soap). Grab a small bottle from Trader Joe's or Williams Sonoma for the real deal. The dark chocolate chips? Ghirardelli or Ghirardelli-quality (like Guittard) melt beautifully—skip the grocery store brands, they get grainy. Candy canes should be fresh (not last year's), and Necco or Bobby's make the best crunch.

No peppermint extract? Mint-infused simple syrup (simmer 1 cup water + 1 cup sugar + 1 tbsp fresh mint leaves for 10 mins) works in a pinch, but the flavor won't be as bold. Substituting chocolate? White chocolate chips change the flavor profile entirely—stick with dark for authenticity. Out of candy canes? Crushed pretzels add a salty crunch, or toasted coconut flakes for a tropical twist. The cornstarch is a game-changer—don't skip it, even if your recipe doesn't call for it. It prevents iciness and keeps the texture lusciously smooth. For the butter swirl, use cold cubes—if it melts too fast, chill the mixture for 10 minutes before swirling.

This ice cream tastes even better after 24-48 hours in the freezer—flavors meld beautifully. Store in an airtight container with parchment paper between layers to prevent freezer burn. Portion into silicone molds for individual servings (they freeze faster and look stunning). Leftovers? Freeze for up to 3 months—just let it sit at room temp for 10 minutes before scooping. Pro tip: Line your container with plastic wrap before adding the ice cream—makes removal effortless. And yes, it reheats perfectly—just microwave a scoop for 20 seconds to soften!

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

Here's how to make this iconic dessert with velvety swirls and perfect texture—just like the original!

In a heatproof bowl, whisk together the 6 whole large egg yolks and 1 cup granulated sugar over a pot of simmering water (double boiler) for 5-7 minutes until the mixture thickens to 160°F and forms soft ribbons when the whisk is lifted. You'll see the mixture lighten in color and coat the back of a spoon—this is crucial for a smooth, creamy texture.

Here's the thing—don't rush this step. The egg yolks need to fully emulsify with the sugar to create that signature Ben & Jerry's consistency. If it's not thick enough, your ice cream will be icy instead of creamy. I like to test by running my finger through the mixture—when it leaves a clear trail that holds for a few seconds, it's ready.

Remove the bowl from heat and whisk in the 1 tbsp peppermint extract, 1 tbsp pure vanilla extract, and 1 tbsp cornstarch. Then, slowly pour in the 2 cups heavy whipping cream and 1 cup milk while whisking constantly to prevent scrambling. Return the mixture to low heat and cook for 3-5 minutes, stirring constantly, until it reaches 170°F—it should thicken enough to coat the back of a spoon.

This is where the magic happens. The cornstarch acts as a stabilizer, preventing ice crystals from forming later. As it thickens, you'll notice the mixture becomes glossy and smooth. Once it reaches temperature, immediately remove from heat to prevent overcooking, which would make the base gummy.

Stir in 1.5 cups dark chocolate chips and 0.5 cup crushed candy canes until fully melted and evenly distributed. Let the mixture cool to room temperature (about 1 hour), stirring occasionally to prevent a skin from forming. This cooling step is critical—if you churn cold mixture, you'll get icy ice cream instead of creamy perfection.

I like to press the crushed candy canes through a fine-mesh sieve to remove any large pieces that might make the texture gritty. The chocolate should be completely melted but not separated. Once cooled, fold in the 0.25 cup cold unsalted butter, cut into small cubes, until fully incorporated—this adds richness and helps create those signature swirls.

Pour the mixture into an ice cream maker and churn according to manufacturer's instructions (typically 20-25 minutes) until it reaches a soft-serve consistency. The texture should be thick but still scoopable, with smooth swirls forming naturally. If your machine doesn't have a built-in timer, watch for 3-4 minutes after it starts thickening—this is when it's ready.

Here's a pro tip: Don't over-churn or you'll get butter-like ice cream. The moment it reaches that perfect "soft-serve" stage is when you want to stop. Transfer immediately to a lidded container and freeze for 4-6 hours to firm up. The longer it freezes, the more intense the peppermint flavor becomes.

Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop into bowls and top with additional crushed candy canes and a sprinkle of 0.25 tsp sea salt for that signature Ben & Jerry's flavor balance. The salt enhances the sweetness while the candy canes add that essential crunch.

This is where the real magic happens—each bite should deliver creamy texture, bursts of peppermint, chocolatey richness, and that satisfying crunch. For extra presentation, I like to drizzle a little melted dark chocolate down the side or add a dollop of whipped cream. Serve immediately while still cold for the ultimate experience!

Essential equipment for this dish

Ice Cream Maker

You absolutely need an ice cream maker for this recipe—it's the only way to achieve that signature Ben & Jerry's texture. I recommend a Cuisinart ICE-30BCS or Ninja CMZI101 for their reliable performance and easy cleanup.

These machines handle the 20-25 minute churn time perfectly, creating smooth swirls without overworking the mixture. If you're on a budget, the Breville ICE100 is a great alternative with excellent results. 💫

Double Boiler

A double boiler setup is essential for tempering the egg yolks safely. You can use a stainless steel mixing bowl placed over a pot of simmering water (with just 1-2 inches between the bowl and water).

I prefer All-Clad stainless steel bowls because they distribute heat evenly. Avoid aluminum—it can react with acidic ingredients. For a no-fuss option, the OXO Good Grips double boiler kit is perfect for home cooks.

Fine-Mesh Sieve

To achieve that perfect crunchy candy cane texture, a fine-mesh sieve is a game-changer. Press the crushed candy canes through it before mixing to remove any large pieces that could make the ice cream gritty.

My go-to is the Microplane Zester/Grater—it's small, affordable, and works wonders for both crushing candy canes and grating chocolate. A stainless steel mesh strainer from OXO is another great choice.

High-Quality Mixing Tools

Use a heatproof silicone spatula (like OXO Good Grips) to prevent scorching while cooking the custard base. For whisking the egg yolks and sugar, a balloon whisk ensures smooth incorporation.

I also recommend a rubber spatula for folding in the chocolate chips and butter at the end—it helps maintain air pockets for that light, fluffy texture. Avoid metal utensils when the mixture is hot to prevent curdling.

Air-Tight Storage

Store your finished ice cream in a lidded, airtight container to prevent freezer burn. I love Rubbermaid Brilliance containers—they're stackable and have tight seals. For individual servings, silicone ice cream molds (like Nordic Ware) freeze faster and add a fun presentation touch.

Line the container with plastic wrap before adding the ice cream for easy removal later. Pro tip: Use parchment paper between layers if making multiple batches.

Frequently asked questions