Desserts
This Breyers mint chocolate chip ice cream recipe transforms a classic dessert into a showstopper with bold peppermint flavor and gooey chocolate chunks. The secret lies in balancing the cooling mint with rich chocolate, creating a texture that’s creamy yet playful—perfect for both casual treats and impressive gatherings.
Whether you’re serving it straight from the bowl or elevating it into a sundae, the contrast of flavors and temperatures makes every bite unforgettable.
What sets this recipe apart is the versatility—it’s not just about scooping. You can turn it into a mint chocolate chip float with vanilla ice cream, a boozy milkshake with bourbon or peppermint schnapps, or even a deconstructed sundae with crushed Oreos and whipped cream.
The key is to keep the ice cream cold while adding warm, contrasting elements like caramelized chocolate or toasted nuts, which takes the experience to the next level.
The process is straightforward: combine Breyers mint ice cream with extra chocolate chunks and optional mix-ins, then serve immediately for the freshest texture. For a restaurant-worthy touch, garnish with crushed candy canes, a drizzle of melted chocolate, or a sprinkle of sea salt to enhance the peppermint’s brightness.
The result is a dessert that feels indulgent yet effortless, with endless ways to customize it to your taste.
This recipe isn’t just about the ice cream—it’s about the moments it creates. Whether you’re hosting a holiday party, craving a late-night treat, or looking for a creative way to use Breyers mint, this version delivers on both flavor and fun.
Let’s get started on turning a simple scoop into something extraordinary.
Ingredients for breyers mint chocolate chip ice cream
Four servings of creamy, bold mint chocolate perfection—just scoop, mix, and wow.
| Ingredient | Amount | Notes |
|---|---|---|
| Breyers Mint Chocolate Chip Ice Cream 🍦 | 2 cups | High-quality mint flavor preferred |
| Semi-Sweet Chocolate Chunks 🍫 | ½ cup | Enjoy Life brand for allergy-free |
| Crushed Candy Canes 🎄 | ¼ cup | For festive garnish |
| Peppermint Extract 🍃 | 1 tsp | Pure, food-grade extract |
| Heavy Whipping Cream 🥛 | ¼ cup | Full-fat for best texture |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cubed for mixing |
| Vanilla Extract 🍦 | ½ tsp | Pure vanilla bean extract |
| Sea Salt 🧂 | ¼ tsp | Fine grain for garnish |
| Peppermint Schnapps 🍹 | 1 tbsp | Optional for boozy twist |
| Toasted Almonds 🌰 | ¼ cup | Chopped, for crunch |
| Crushed Oreos 🍪 | ¼ cup | For deconstructed sundaes |
| Whipped Cream 🥛 | ½ cup | Store-bought or homemade |
| Melted Dark Chocolate 🍫 | ¼ cup | For drizzling |
The Breyers mint ice cream is the star, so grab the full pint—it’s richer than smaller tubs. Trader Joe’s or Whole Foods carry the best quality, and if you’re feeling fancy, Costco sells it in bulk. For chocolate chunks, Enjoy Life is my go-to for allergy-friendly kitchens, but Ghirardelli melts beautifully if you’re drizzling. Candy canes? Sugar-free or regular, crushed finely for that perfect crunch. Pro tip: if you’re making this ahead, freeze the candy canes for 20 minutes before crushing—they’ll shatter like magic.
No peppermint extract? Mint-infused syrup works in a pinch, but trust me, it’s not the same. The whipped cream can be store-bought (just add a splash of milk if it’s too thick), or whip your own with cold heavy cream and a pinch of sugar. For the boozy twist, Crème de Menthe is even better than schnapps, but honestly, whatever peppermint liquor you’ve got will do. Swapping chocolate? White chocolate chunks add a sweeter contrast, or caramel bits for a salty-sweet balance. And if you’re feeling lazy, skip the crushed Oreos—just add an extra tablespoon of chocolate chunks.
This keeps beautifully in the freezer for up to 2 weeks, though it’s best within 5 days for maximum creaminess. Portion into airtight containers if you’re prepping for a party—just let it sit at room temp for 10 minutes before serving. Garnishes like candy canes and sea salt should go on fresh, though, so save those for last. For floats or milkshakes, blend with vanilla ice cream and milk—the contrast is insane. And if you’re serving it as a sundae? Warm the whipped cream slightly before adding for that restaurant touch.
Why You'll Love This Recipe
- No-Fuss Upgrade: I start with store-bought Breyers—because why reinvent the wheel?—then just fold in crushed candy canes and a splash of peppermint extract. Two minutes of stirring, zero stress, and you’ve got something that tastes like a holiday dessert made by someone who actually knows what they’re doing.
- Triple Mint Magic: The candy canes add that sharp, icy crunch, the chocolate chunks bring deep richness, and the extract? Oh, it ties it all together like a secret handshake. Honestly, I’ve tried homemade mint ice cream, but this combo is ridiculously good—like a grown-up version of the stuff you’d get at a Christmas party.
- Holiday in a Bowl: This isn’t just for December—it’s my go-to for date nights, last-minute gifts (yes, I freeze it in mason jars), or when I need to impress someone without cooking. The crushed candy canes make it feel festive, but the creamy base keeps it simple enough for a Tuesday. (Yes, even on a Tuesday night.)
Step-by-step instructions for bold peppermint pops and gooey chunks
This isn't just ice cream—it's a layered peppermint experience with every bite.
Prepare the Ice Cream Base
Start by taking the 2 cups Breyers Mint Chocolate Chip Ice Cream out of the freezer and letting it sit at room temperature for 15-20 minutes. This softens it just enough to work with without melting completely. I like to scoop it into a mixing bowl and give it a quick stir with a spatula to break up any ice crystals that might have formed during freezing.
Now, fold in the 0.5 cup Semi-Sweet Chocolate Chunks and 0.25 cup Crushed Candy Canes using gentle, folding motions. You want these to be evenly distributed throughout the ice cream, so don't overmix—just enough to incorporate them fully. The candy canes should be tiny pieces, no larger than a pea, so they melt smoothly into the ice cream rather than creating texture surprises.
Infuse the Cream Mixture
In a separate bowl, combine the 0.25 cup Heavy Whipping Cream, 2 tbsp Unsalted Butter, 0.5 tsp Vanilla Extract, and 1 tsp Peppermint Extract. Whip this mixture together until it's light and fluffy—this should take about 2-3 minutes with a hand mixer or until soft peaks form. The butter should be fully incorporated, creating a smooth, velvety base.
Here's where the flavor gets intense: add the 1 tbsp Peppermint Schnapps and 0.25 tsp Sea Salt to the whipped cream mixture. The schnapps adds a bold, boozy kick while the sea salt enhances all the sweet and minty flavors. Stir gently to combine, then fold this infused cream into the ice cream mixture. You'll know it's well incorporated when there are no streaks of white cream left—just a beautifully marbled texture.
Layer and Freeze for Perfect Texture
Divide the ice cream mixture evenly into 4 serving dishes or a single loaf pan. For individual servings, use ½-cup portions in small bowls or ramekins. For a loaf-style presentation, press the mixture firmly into the pan to create a smooth surface. This step is crucial for preventing ice crystals—press out any air bubbles and smooth the top with a spatula.
Cover each serving with plastic wrap, pressing it directly against the surface to eliminate air pockets. Place the dishes in the freezer and freeze for at least 4 hours, or until completely solid. For best results, I recommend freezing overnight—this ensures the flavors meld perfectly and the texture is creamy throughout. If you're impatient, you can speed up the process by placing the dishes in the freezer for 1 hour, then transferring them to the coldest part of your freezer.
Assemble and Garnish Like a Pro
Once the ice cream is fully frozen, remove it from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. This makes it easier to scoop and layer. Scoop the ice cream into bowls, leaving a little room at the top for toppings. I like to use a ½-cup scoop for each serving to maintain consistency.
Now for the showstopping garnishes: drizzle each serving with 0.25 cup Melted Dark Chocolate, using a fork or zigzag motion for an artistic touch. Sprinkle with 0.25 cup Toasted Almonds and 0.25 cup Crushed Oreos for crunch and contrast. Finally, top with a dollop of 0.5 cup Whipped Cream and a dusting of the remaining Crushed Candy Canes. The contrast of creamy, crunchy, and gooey elements makes this dessert unforgettable.
Pro Tips For Making Breyers Mint Chocolate Chip Ice Cream
- Chill the Base First: I learned this the hard way—dumping cold chocolate chunks and candy canes into soft ice cream just melts them into a sad, grainy mess. Freeze the Breyers base for 15 minutes before mixing in your mix-ins, so everything stays sharp and distinct.
- Crush Candy Canes Small: Too many lumps? Skip the food processor—use a rolling pin and a ziplock bag instead. Smash the candy canes into tiny, even pieces (think fine gravel, not pebbles) so every bite has that peppermint punch without chewing on chunks.
- Add Whipped Cream Last: If you whip the cream too early, it’ll deflate when you mix it in with the cold ice cream. Wait until the very end, then fold it in gently with a spatula—just enough to lighten the texture without turning it into a soupy disaster.
- Measure Peppermint Extract Carefully: A little goes a long way, but too much turns your ice cream into a minty mouthwash. Start with ½ teaspoon per pint and taste before adding more—you can always boost the flavor with extra crushed candy canes if needed.
Troubleshooting this dish
Ice Crystals Forming
If your ice cream develops ice crystals, it’s usually from refreezing melted portions or improper storage. Always freeze the ice cream in an airtight container with minimal air space to prevent moisture exposure. When adding mix-ins like candy canes or chocolate chunks, work quickly and refreeze immediately.
For a quick fix, place the ice cream in a sealed bag and microwave on low power for 10-15 seconds, then stir vigorously before refreezing. This breaks up the crystals without melting the whole batch. 🌡️
Uneven Texture
An uneven texture often happens when the ice cream isn’t fully softened before mixing or if air gets trapped during freezing.
To avoid this, let the ice cream sit at room temperature for 15-20 minutes before folding in mix-ins, and use a spatula to gently press out air bubbles when layering into serving dishes.
If the texture is already uneven, blend the ice cream with 2 tbsp heavy cream for 10 seconds in a food processor to smooth it out before refreezing.
Flavor Too Weak
The mint flavor can get lost if the ice cream isn’t fresh or if the peppermint extract isn’t pure. Always use Breyers Mint Chocolate Chip Ice Cream straight from the freezer (not refrozen) and opt for high-quality peppermint extract like McCormick or Frontier.
For an extra boost, add ½ tsp more extract to the whipped cream mixture or sprinkle crushed candy canes on top just before serving to intensify the aroma. 🍃
Chocolate Chunks Not Melting
If your chocolate chunks remain hard, they’re likely not melting properly due to low temperatures or poor-quality chocolate. Use semi-sweet chocolate chunks (like Ghirardelli) and fold them in just before freezing to ensure they soften gradually.
For a smoother texture, microwave the chunks for 5-10 seconds to slightly soften them before mixing. If you’re serving the ice cream immediately, the contrast of cold chunks with warm garnishes (like melted chocolate drizzle) can actually enhance the texture.
Whipped Cream Not Holding
If your whipped cream collapses or doesn’t hold its shape, it’s likely overwhipped or the cream wasn’t cold enough. Use cold heavy cream straight from the fridge and whip it just until soft peaks form—overwhipping turns it grainy.
For extra stability, add 1 tsp powdered sugar or 1 tbsp corn syrup to the cream before whipping. If it’s already collapsed, whisk in 1 tbsp cold milk and 1 tbsp powdered sugar to revive it before using as a garnish.
Nutrition facts
Frequently asked questions
Can I make this mint chocolate chip ice cream without alcohol?
Simply omit the peppermint schnapps and add an extra ½ tsp peppermint extract to the whipped cream mixture for the same refreshing kick. For kids or non-drinkers, this version keeps all the festive flavors without the boozy twist. The sea salt still enhances the mint, so don't skip that!
How do I turn this into a mint chocolate chip milkshake?
Blend 1 cup Breyers mint ice cream with ½ cup milk (or vanilla ice cream for a float) and 1 tbsp whipped cream until smooth. Pour into a chilled glass, top with whipped cream, crushed candy canes, and a chocolate drizzle. For extra indulgence, add 1 tbsp chocolate syrup or a shot of peppermint syrup for thickness. Serve immediately with a straw!
What's the best way to store leftovers?
Transfer any remaining ice cream to an airtight container and press plastic wrap directly on the surface to prevent freezer burn. It keeps well for up to 2 weeks, though the texture may develop slight ice crystals. For best quality, portion into individual servings before freezing. Garnishes like candy canes should be added fresh before serving.
Can I use store-bought whipped cream instead of making my own?
Yes! For convenience, use store-bought whipped cream, but add a splash of milk if it's too thick. For a restaurant-quality touch, warm it slightly before serving to make it easier to pipe or drizzle. The key is to keep it cold until the last minute—let it sit at room temperature for just 2-3 minutes before adding to your dessert.
What's the secret to getting the perfect chocolate drizzle?
Melt ½ cup dark chocolate with 1 tbsp coconut oil in 30-second intervals in the microwave, stirring between each. Let it cool slightly (about 1 minute) until it thickens but can still drizzle smoothly. For extra shine, chill the melted chocolate for 5 minutes before using. A fork works best for creating artistic patterns on your ice cream!