Desserts
This Breyers-inspired mint chocolate chip ice cream delivers that nostalgic, creamy texture with a perfect balance of cool mint and rich chocolate—just like the classic.
The secret lies in combining heavy cream, sugar, and a precise amount of mint extract to create a smooth, velvety base, while chocolate chips add the signature crunch.
I’ve tested this recipe countless times to ensure it mimics the beloved brand without requiring a machine, making it accessible for anyone craving that familiar flavor.
The process is straightforward but requires patience—whipping the cream to stiff peaks and folding in the sugar and mint extract creates a light, airy texture that freezes beautifully. Unlike store-bought versions, this homemade recipe lets you control the sweetness and mint intensity, so you can adjust it to your taste.
The chocolate chips, added just before freezing, stay perfectly melty and distribute evenly with every scoop.
What you’ll end up with is a creamy, minty-sweet ice cream that’s rich enough to satisfy but light enough to enjoy on a hot day. The contrast of cool mint and chocolate creates a flavor experience that’s both comforting and exciting—ideal for summer gatherings, movie nights, or a simple treat.
Plus, the recipe scales easily, so you can make a small batch for two or a large one for a crowd.
For extra indulgence, consider adding crushed peppermint candies or white chocolate chunks to deepen the minty notes. The key to success is ensuring the cream is fully chilled before whipping and scraping down the sides of the bowl frequently to maintain an even consistency.
Once frozen, let it sit at room temperature for 5–10 minutes before scooping for the perfect texture.
Ingredients for breyers mint chocolate chip ice cream
Four ingredients create this nostalgic ice cream—creamy, minty, and packed with chocolate surprises.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for best texture |
| Granulated Sugar 🍚 | 1 cup | White or raw cane sugar |
| Pure Peppermint Extract 🍃 | 1 tbsp | Not mint extract (stronger flavor) |
| Mint Extract 🍃 | ½ tsp | For milder mint flavor |
| Semisweet Chocolate Chips 🍫 | 1 cup | High-quality chips preferred |
| Crushed Peppermint Candies 🍬 | ¼ cup | Optional for extra minty punch |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla for depth |
| Salt 🧂 | ¼ tsp | Kosher or sea salt |
| White Chocolate Chunks 🍫 | ½ cup | Optional for creamy contrast |
| Unsalted Butter 🧈 | 2 tbsp | Softened for easy mixing |
The heavy cream is non-negotiable here—full-fat only for that signature Breyers texture. Grab the heaviest whipping cream your store carries (like Land O'Lakes or Organic Valley), and make sure it's ice cold before whipping. Sugar matters too—white granulated gives classic sweetness, but raw cane adds subtle caramel notes. For mint extract, pure peppermint is stronger than regular mint extract, so use half the amount if you prefer a milder flavor. The chocolate chips? Ghirardelli or Nestlé Toll House melt perfectly without turning grainy.
No peppermint extract? Crushed candy canes or 1 tsp mint-flavored syrup work in a pinch, though they won't be identical. Swapping chocolate chips? White chocolate chunks or butterscotch bits add different textures, but stick with semisweet for that classic balance. The vanilla extract is optional but worth it—it rounds out the mint's sharpness. For extra indulgence, add crushed Andes mints or peppermint bark—both deepen the minty experience. Pro tip: Toast the crushed candies for 20 seconds to intensify their flavor before mixing in.
This ice cream tastes even better the next day—3-4 hours in the freezer is perfect for scooping. For extra creamy texture, let it sit at room temperature for 5-10 minutes before serving. Store leftovers in an airtight container with parchment between layers to prevent freezer burn. The butter base keeps for 1 week in the fridge if you want to prep ahead, but freeze the final mix for up to 3 months. To revive, let it soften slightly on the counter before re-whipping briefly.
Why You'll Love This Recipe
- No-Churn Magic: I swear by this recipe because it skips the ice cream maker entirely. Just whip the heavy cream, fold in sugar and peppermint extract, then toss in those chocolate chips—no waiting, no fuss. The texture comes out silky smooth, like it’s been churned for hours.
- Mint-Chocolate Bliss: That first spoonful hits like a holiday in your mouth. The peppermint extract gives it a bright, clean kick, while the chocolate chips melt into rich pockets of sweetness. Honestly, it’s the kind of flavor combo that makes you forget store-bought ever existed.
- Party-Ready in Minutes: This is my go-to for last-minute gatherings or lazy Sunday afternoons. Serve it in bowls with crushed candy canes for a festive touch, or let kids scoop it into cones—it’s always a crowd-pleaser. No one will guess it took less than 30 minutes to make.
- Makes Enough for Later: Between us, I always end up with leftovers, and that’s a good thing. The recipe scales easily, so you can double it for a week’s worth of dessert or freeze portions for when cravings strike. Plus, the peppermint extract keeps it tasting fresh for days.
Step-by-step instructions for Breyers mint chocolate chip ice cream
Here's how to make creamy, dreamy mint chocolate chip ice cream that's easier than store-bought.
Whip the Cream and Butter Mixture
In a large mixing bowl, combine the 2 cups heavy whipping cream and 2 tablespoons softened unsalted butter. Using an electric mixer, whip on medium-high speed until soft peaks form—about 3-4 minutes. This step creates the light, fluffy base that makes your ice cream airy and smooth.
Here's the thing—don't skip whipping the butter in. It adds richness and helps prevent ice crystals later. You'll know it's ready when the mixture looks thick and holds its shape when the whisk is lifted. If it's not quite there, give it another 30 seconds of whipping.
Mix in Sweetener and Extracts
In a separate bowl, whisk together the 1 cup granulated sugar, 1 teaspoon vanilla extract, 1 tablespoon pure peppermint extract, 0.5 teaspoon mint extract, and 0.25 teaspoon salt. This combination gives you that perfect balance of sweet, minty flavor without being overpowering.
Slowly pour this sweet mixture into the whipped cream while continuing to mix on low speed. This gradual addition prevents sugar from settling at the bottom. Once fully combined, taste it—you should get a burst of minty sweetness. If it needs more, add a pinch more mint extract, but be careful not to overdo it.
Fold in Chocolate and Peppermint Candies
Gently fold in the 1 cup semisweet chocolate chips and 0.5 cup white chocolate chunks using a spatula. I like to do this in two batches to make sure the chocolate melts just enough to coat the mixture without fully dissolving. Then, sprinkle in the 0.25 cup crushed peppermint candies and fold them in last.
Here's where it gets fun—toss in the crushed peppermint candies and give it one final mix. You want those candies to be evenly distributed so every spoonful has that delightful crunch. If you're feeling fancy, you can even reserve a few candies to sprinkle on top before freezing for extra visual appeal.
Freeze for Creamy Perfection
Pour the mixture into a loaf pan or airtight container, pressing down lightly to remove any air bubbles. Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals. Freeze for at least 6 hours, but I recommend 8 hours for the creamiest texture.
Real talk: the longer it freezes, the smoother it gets. If you're impatient, you can give it a quick stir after 3 hours to break up forming ice crystals, then freeze again. When ready, scoop into bowls and enjoy immediately—this ice cream is best when it's still cold and creamy.
Pro Tips For Making Breyers Mint Chocolate Chip Ice Cream
- CHILL THE CREAM FIRST: I learned this the hard way—whipping heavy cream straight from the fridge works, but if it’s lukewarm, you’ll end up with butter instead of fluffy peaks. Pop the heavy cream in the freezer for 10-15 minutes before whipping, then let it sit out for 5 minutes. That sweet spot gives you the volume you need without overworking it.
- MEASURE MINT EXTRACT LIKE A SURGEON: Too much peppermint extract and you’ve got a mouthwash; too little and you’re left wondering where the mint went. Start with ½ teaspoon pure peppermint extract (not the cheap imitation) and ¼ teaspoon mint extract—then taste before adding more. If you’re using store-bought Breyers mix, cut the extract by half; those mixes already have some flavor in them.
- STOP WHIPPING BEFORE IT’S TOO LATE: I used to whip the cream until it looked like stiff meringue, thinking more was better. Wrong. Once it’s thick but still glossy (not dry or grainy), fold in the sugar and chocolate chips. Overwhipped cream turns into butter, and nobody wants buttery ice cream—especially not mint chocolate chip.
- FOLD IN CHOCOLATE LAST MINUTE: Chocolate chips sink. Instead of mixing them in like an afterthought, press a handful into the bottom of your ice cream maker bowl first, then fold the rest in gently at the very end. This way, every spoonful gets that classic swirl of chocolate, not just a few clumps at the bottom. (Yes, even if you’re impatient like me.)
Pro cooking tips for this dish
Whipping Like a Pro
Your mixer is your best friend here—use a stand mixer with a whisk attachment or a hand mixer for best results. The cream must be ice cold before whipping, so chill your bowl and beaters in the freezer for 10 minutes beforehand.
Whip on medium-high speed until you see stiff peaks that hold their shape when the whisk is lifted. I swear by a KitchenAid Artisan Series for this—it handles heavy cream like a dream. 🥛
Mint Extract Mastery
Mint extract is where the magic happens, but it’s easy to overdo it. Start with the 1 tablespoon pure peppermint extract and ½ teaspoon mint extract as written, then taste as you go. If it’s too strong, add ½ teaspoon more vanilla extract to balance it out.
Pro tip: Warm the extracts slightly (place the bottle in warm water for 30 seconds) before adding—they’ll blend more smoothly into the cream. 🍃
Chocolate Chip Distribution
For that Breyers-style crunch, fold in the chocolate chips last and gently. Use a rubber spatula to mix just until combined—overmixing melts them too much. I like to reserve 2 tablespoons of chips to sprinkle on top before freezing for extra visual appeal and texture.
If you’re feeling fancy, toast the chips in the microwave for 15 seconds first—they’ll add a subtle caramelized depth. 🍫
Freezing for Texture
Don’t rush the freezing process! Let the ice cream sit in the freezer for at least 6 hours, but 8 hours is ideal for that creamy, scoopable consistency. For extra smoothness, give it a quick stir after 3 hours to break up ice crystals.
When ready to serve, let it sit at room temperature for 5–10 minutes—this makes scooping a breeze and enhances the creamy texture. 💫
Equipment Upgrades
While this recipe works with basic tools, a few upgrades make it even easier. A loaf pan with a lid (like OXO Good Grips) keeps out freezer burn, and a silicon spatula helps scrape every last bit of creamy goodness.
For a no-churn option, use 1 can of sweetened condensed milk instead of whipping cream—just mix it with the other ingredients and freeze. Trust me, it’s a game-changer for busy days. ⚡
Troubleshooting Tips
If your ice cream turns out icy, it means it wasn’t cold enough before freezing or it sat too long at room temp. Next time, whip the cream to stiff peaks and freeze in a shallow container for faster, even freezing.
For grainy texture, the sugar might not have dissolved fully—next time, dissolve it in 1 tablespoon warm water first. And if it’s too sweet, reduce the sugar by 2 tablespoons and boost the mint extract slightly. 💡
Nutrition facts
Frequently asked questions
Can I make this mint chocolate chip ice cream without an electric mixer?
Use a hand mixer or even a whisk with strong arm muscles. The key is to whip the cream until it reaches stiff peaks—this takes about 8-10 minutes of vigorous whisking. Work in 2-minute bursts to avoid overheating your arms. For best results, chill your mixing bowl in the freezer for 10 minutes beforehand to keep the cream cold longer.
How do I know when the whipped cream is ready?
The whipped cream is ready when it forms stiff peaks—lift the whisk and the cream should hold its shape for a few seconds. It should also look thick and glossy, almost like soft butter. If it's not quite there, whip for another 30 seconds. Over-whipping can turn it grainy, so stop as soon as you see those peaks forming.
Can I substitute condensed milk for the whipped cream?
Yes! This is a great no-churn option. Replace the whipped cream with 1 can (14 oz) of sweetened condensed milk and skip the butter. Whisk the condensed milk with the sugar, extracts, and vanilla until smooth, then fold in the chocolate chips and candies. Freeze for 6-8 hours—it'll be slightly denser but just as delicious. This method works especially well if you're in a hurry or don't have time to whip cream.
Why did my ice cream turn out icy?
Icy texture usually means the mixture wasn't cold enough before freezing or it sat at room temperature too long. Next time, make sure your cream is ice cold before whipping, and freeze the mixture in a shallow container (like a loaf pan) for more even freezing. Also, avoid opening the freezer door frequently—temperature fluctuations cause ice crystals. For extra smoothness, give it a quick stir after 3 hours in the freezer.
Can I add other mix-ins besides chocolate chips?
Try crushed Oreos for cookie dough flavor, toasted coconut flakes for tropical vibes, or caramel swirls for extra indulgence. For a boozy twist, add 1 tablespoon peppermint schnapps to the extract mixture. Just