Ben And Jerry's Mint Chocolate Chip Ice Cream Recipe: Fudgy Chunks and Cool Whip Swirls in Minutes

This Ben & Jerry's-inspired mint chocolate chip ice cream recipe delivers the same creamy, crunchy magic you love—just made fresh at home. The secret lies in balancing rich heavy cream with fudgy chocolate chunks and that signature minty freshness, all churned to perfectly smooth texture in minutes.

I’ve perfected this over years of testing, ensuring every scoop tastes like nostalgia with none of the guesswork.

The magic happens with a foolproof churning method that prevents icy crystals, while the chocolate chunks stay gloriously melty. No ice cream maker? No problem—I’ll show you how to achieve the same results with a simple freezer trick that works every time.

The mint extract adds just the right zing without overpowering the sweetness, and the optional Cool Whip swirls take it to the next level.

What you’ll end up with is creamy, dreamy ice cream that’s rich, refreshing, and packed with those signature chocolatey crunchy bits. It’s the kind of dessert that disappears in seconds—perfect for hot days, holiday gatherings, or just treating yourself. The best part? You’ll never want to buy store-bought again.

Ready to make it? I’ll walk you through every step, from mixing the base to churning and freezing, so you can enjoy this restaurant-quality treat at home. Let’s get started!

Ingredients for ben and jerry's mint chocolate chip

Creamy, dreamy, and packed with chocolatey crunch—this recipe delivers Ben & Jerry's magic at home.

The heavy cream and butter are non-negotiable for that signature velvety texture. Store-brand heavy cream works perfectly, but avoid ultra-pasteurized—it won't whip as well. For the chocolate chunks, Ghirardelli or Guittard brands melt beautifully and have that perfect balance of sweetness. I always grab the candy bar-sized chocolate chunks—they're easier to fold in and stay chunky. The peppermint extract is where the magic happens, so don't skimp on quality. Gourmet or restaurant-supply stores carry stronger extracts that won't taste artificial. If you're using Cool Whip, grab the original—it's the only one that swirls properly without turning icy.

No heavy cream? Full-fat coconut cream works in a pinch, though the texture will be slightly different. Substitute the peppermint extract with peppermint tea (cooled and strained) at double the amount if you're out—it's not identical, but adds a minty note. For the chocolate chunks, chop your own chocolate bars if you can't find pre-made chunks. Just make sure they're at least 60% cacao for that fudgy quality. The optional corn syrup is a game-changer if you're making this without an ice cream maker—it prevents ice crystals and keeps things smooth. If you're feeling fancy, add a pinch of cayenne pepper to the base for a subtle kick that mimics the original.

This ice cream tastes even better the next day as the flavors meld. Store in an airtight container with parchment paper between layers to prevent freezer burn. It keeps for up to 2 months in the freezer, though I rarely have any left that long. For serving, let it sit at room temperature for 5-10 minutes before scooping—it'll be perfectly soft and creamy. If you're making this ahead for a party, portion it into individual containers so guests can grab scoops without the whole tub melting. The chocolate chunks will stay melty if you don't freeze it too solid.

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

Let's whip up this creamy, fudgy masterpiece with a perfect balance of cool mint and rich chocolate.

In a medium saucepan, combine the 2 cups heavy whipping cream, 1 cup whole milk, 1.5 cups granulated sugar, 1.5 tablespoons pure peppermint extract, 2 teaspoons vanilla extract, and 0.25 teaspoon diamond crystal salt. Stir over medium heat until the mixture reaches 180°F—this should take about 15-20 minutes. You'll see tiny bubbles forming around the edges, signaling it's ready.

Here's the thing—warming the milk and cream to this exact temperature is critical. It ensures the sugar dissolves completely and prevents ice crystals later. If you're using the 1 tablespoon corn syrup, add it now to help with texture. Stir occasionally to prevent scorching, but don't walk away—sugar burns fast.

Remove the saucepan from heat and let it cool for 5 minutes until it reaches 110°F. This is where we add the 0.5 cup unsalted butter and 1.5 cups semisweet chocolate chunks. Whisk until the butter melts completely and the chocolate is fully incorporated—you should have a smooth, glossy mixture. If any chocolate remains unmelted, place the bowl over a double boiler for 1-2 minutes to finish melting.

This step is all about creating that signature fudgy texture. The butter adds richness, while the chocolate gives that classic Ben & Jerry's chunkiness. If you're using the 0.25 cup crushed peppermint candy, fold it in now—save the Cool Whip for later if you're adding it.

Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions—typically 20-25 minutes—until it reaches a thick, creamy consistency. The ice cream should pull away from the sides and form soft peaks when scooped. If you're adding the 1 cup Cool Whip, fold it in gently during the last 2 minutes of churning for that signature swirl effect.

Don't skip this step—churning properly prevents ice crystals and ensures that silky, velvety texture. If your ice cream maker doesn't have a built-in timer, check it every 5 minutes after 15 minutes of churning. The moment it reaches that perfect consistency, transfer it immediately to a freezer-safe container.

Cover the container tightly with plastic wrap pressed directly onto the surface to prevent ice crystals. Freeze for at least 4 hours, but I recommend 6-8 hours for the best texture. The longer it freezes, the creamier it becomes—this is where patience pays off.

When you're ready to serve, let it sit at room temperature for 5-10 minutes before scooping. This makes it easier to handle and gives you that perfect, creamy bite. If you notice any ice crystals forming after freezing, run the container under warm water for 10-15 seconds to smooth it out before serving.

Wine and beer pairings for this recipe

Minty White Wine

For a refreshing contrast to the rich chocolate, I always reach for a crisp Sauvignon Blanc—specifically a New Zealand version like Cloudy Bay or Oyster Bay. The bright citrus and herbal notes complement the mint beautifully while cutting through the creaminess.

Serve it slightly chilled (45-50°F) to enhance its freshness against the ice cream's cool texture. 🍷

Chocolatey Red Blend

If you prefer red wine, a Cabernet Sauvignon from Napa Valley—like Caymus Vineyards—works surprisingly well. The dark fruit and chocolatey undertones mirror the ice cream's flavors, while the tannins provide a satisfying contrast.

Decant for 30 minutes to soften the tannins before pairing. This is my go-to when serving the ice cream with dark chocolate-dipped strawberries.

Creamy Dessert Beers

For beer lovers, a Belgian-style Witbier like Hoegaarden or Stella Artois brings out the mint's herbal notes while balancing the chocolate's sweetness. The light effervescence cleanses your palate between bites.

If you want something richer, try a Belgian Dubbel like Westmalle Dubbel—its caramel and spice notes create a delicious contrast. 🍺

Coffee Pairing

After dinner, serve with a cold brew coffee or espresso martini to enhance the mint's freshness. The bitterness of coffee highlights the chocolate chunks, while the caffeine helps balance the dessert's richness.

I often make a mint-infused cold brew by steeping 2 mint leaves in the coffee for 10 minutes before serving over ice.

Non-Alcoholic Options

For a non-alcoholic pairing, try sparkling mint lemonade—mix 1 cup sparkling water, ½ cup fresh lemon juice, 1 tbsp mint syrup (store-bought or homemade), and ice.