Ben and Jerry's Mint Chocolate Chip Ice Cream Recipe: Crispy Cookie Pieces and Cooling Peppermint Swirls

Ben and Jerry's mint chocolate chip ice cream brings that nostalgic, creamy coolness straight to your freezer. The secret lies in balancing rich chocolate chunks with refreshing peppermint swirls and crispy cookie pieces—just like the original. This recipe delivers that signature texture and flavor without the shortcuts.

Creating this at home starts with a smooth vanilla base that's whipped to silky perfection before folding in chocolate chips and crushed cookies. The key is using high-quality mint extract and white chocolate for that authentic cooling contrast.

Churning properly ensures a creamy, airy texture that melts beautifully on the tongue.

What you'll end up with is ice cream that's crispy at the edges from cookie pieces, velvety in the middle, and finished with swirls of peppermint that cut through the richness.

The chocolate chips stay melty even after scooping, just like the brand you love. It's the kind of dessert that turns a simple treat into an experience.

Perfect for summer gatherings or a cozy night in, this recipe makes about a quart—enough to share or enjoy all to yourself. Let's get started on recreating that iconic flavor at home.

Ingredients for ben and jerry's mint chocolate chip

Rich cream, crisp cookies, and cooling peppermint—this is the nostalgic combo that makes it unforgettable.

The heavy whipping cream is non-negotiable here—it's what gives that signature creamy, velvety texture. Store-brand works fine, but if you're feeling fancy, grab organic from Whole Foods or Trader Joe's. The peppermint extract matters too—Goya or McCormick are solid choices, but avoid the imitation stuff. For the cookies, Oreos are classic, but any chocolate sandwich cookie will do. Just make sure they're crushed fine enough to create those crispy pockets. The white chocolate chips should be high-quality—Ghirardelli or Guittard melt beautifully and add that authentic cooling contrast.

No peppermint extract? Mint candy or mint tea steeped in warm water works in a pinch, though the flavor won't be as pure. Short on white chocolate? Substitute more semisweet chips, but you'll lose that signature cooling effect. The mint chocolate syrup can be store-bought (Torani or Torridi are great), but if you're feeling ambitious, simmer chocolate with mint extract and a touch of cream for a homemade version. For the butter, European-style or cultured butter adds extra richness, but regular unsalted will work just fine. And if you're avoiding dairy, coconut cream can replace the heavy cream, though the texture will be slightly different.

This ice cream is best made a day ahead—flavors meld beautifully over time. Store in an airtight container with parchment paper between layers to prevent freezer burn. It keeps for about 2 weeks in the freezer, though it's usually gone long before that. For serving, let it sit at room temperature for about 10 minutes to soften slightly. The crispy cookie pieces will soften just enough to create that perfect contrast with the creamy base. And if you're making this for a crowd, double the recipe—it disappears fast.

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

Here's how to recreate that iconic creamy texture, crisp cookie crunch, and refreshing peppermint kick.

Place the 1.5 cups Oreos or chocolate sandwich cookies in a resealable plastic bag and crush them into fine crumbs using a rolling pin or heavy pan. Set aside—you want these to stay crispy, not soggy. In a small bowl, combine the 0.25 cup crushed peppermint candy with the 0.25 cup mint chocolate syrup. Stir until fully coated, then let this mixture sit while you work on the base.

This step is where the magic happens—those cookie crumbles need to stay dry and crunchy throughout the churning process. If you're using sandwich cookies, pulse them briefly in a food processor for even finer texture. The peppermint candy and syrup combo will create those signature swirls that cut through the richness.

In a medium saucepan, combine the 2 cups heavy whipping cream, 1 cup whole milk, 0.75 cup granulated sugar, 1 tablespoon pure peppermint extract, and 1 tablespoon pure vanilla extract. Warm the mixture over medium heat, stirring constantly, until it reaches 160°F—just before it begins to simmer. Remove from heat and let it cool to room temperature.

I always use a candy thermometer for this step—it's the only way to guarantee you don't scorch the dairy. The mixture should be warm but not hot to the touch when you're ready to churn. This heating process helps dissolve the sugar completely and develops the flavors before freezing.

Transfer the warm mixture to a clean bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until completely chilled and firm. This step is crucial—your ice cream won't churn properly if the base is warm.

Here's where patience pays off. The colder the base, the smoother and creamier your final product will be. I like to give it an extra hour if I'm in a rush, but don't skip this—room temperature bases lead to icy, grainy ice cream. You'll know it's ready when the edges of the bowl feel frosty to the touch.

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes. When it reaches a soft-serve consistency, remove the paddle and fold in the 1.5 cups semisweet chocolate chips, 1 cup white chocolate chips, and the prepared peppermint candy mixture.

Don't rush this folding step—you want those chocolate chips evenly distributed throughout. The white chocolate adds that cooling contrast that balances the richness. I like to use a spatula to gently fold everything together, making sure each spoonful gets its fair share of crunchy elements.

Transfer the ice cream to a lidded container and freeze for at least 4 hours or until completely firm. Before serving, sprinkle the top with 0.5 teaspoon salt for that signature Ben & Jerry's finish. Let it sit at room temperature for 5-10 minutes before scooping to achieve that perfect creamy texture.

This final resting period is what makes all the difference. The salt enhances all the flavors, and the slight softening makes scooping effortless. Serve immediately with a warm chocolate chip cookie on the side—because why not? The contrast of warm and cold takes this classic dessert to another level.

Storing and reheating this recipe

Freezer Storage Tips

Store your homemade mint chocolate chip ice cream in an airtight container with a tight-fitting lid—I love using glass loaf pans or metal tins for even freezing. Line the container with parchment paper between layers to prevent freezer burn and make scooping easier.

Label with the date, as it stays best for 2 weeks at 0°F or below. 🧊

Thawing for Serving

For the perfect scoop, let your ice cream sit at room temperature for 10-15 minutes before serving. This softens the edges just enough to create that signature creamy texture.

If you're in a hurry, transfer the container to the fridge for 20-30 minutes—just don’t leave it out too long, or it’ll get too soft. The cookie crunch will still hold up beautifully!

Reheating Leftover Scoops

If you have leftover scoops, gently warm them in a microwave-safe bowl on low power (50%) for 10-15 seconds at a time. Stir between intervals to prevent melting unevenly. For a smoother texture, add 1 teaspoon of milk or cream to help blend the ice cream back together.

This works best for small portions—just enough for a quick treat! 🍦

Reviving Grainy Texture

If your ice cream develops a grainy texture after thawing, don’t toss it! Blend it with 2 tablespoons of heavy cream or milk until smooth, then refreeze in an airtight container.

The cream helps restore that creamy consistency. This trick works especially well if you’ve stored it longer than 2 weeks—just give it a quick blend before serving.

Portioning for Crowds

For gatherings, portion the ice cream into smaller airtight containers (like 1-cup mason jars) before freezing. This way, guests can grab individual servings without defrosting the whole batch. Store these in a larger freezer-safe bag to save space.

Pro tip: Freeze a cookie on top of each portion—it’ll stay crispy and add that extra crunch when served! 🍪

Preventing Freezer Burn

To keep your ice cream fresh longer, press plastic wrap directly onto the surface before sealing the container. This creates a barrier against air exposure, which is the main cause of freezer burn.

If you notice ice crystals forming, simply stir them back in—they won’t affect the flavor or texture. Just avoid storing it in the freezer door, where temperatures fluctuate the most. 💡

Frequently asked questions