Welcome to Ben & Jerry’s Secret Recipe Archive
Ben & Jerry’s Butter Pecan Ice Cream
½ cup butter (do not substitute)
1 cup pecan halves
½ tspn salt
2 large eggs
¾ cup sugar
2 cups heavy cream, or whipping cream
1 cup milk
Melt the butter in a heavy skillet over low heat.
Add the pecans and salt and saute, stirring constantly, until the pecans start to turn brown.
Drain the butter into a small bowl. Transfer the pecans to another bowl and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk, and whisk to blend. Add the melted butter and blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s directions.
After the ice cream stiffens (about 2 minutes before it is done), add the pecans, then continue freezing until done.
Makes 1 quart
Ben & Jerry’s Cantaloupe Ice Cream
1 large cantaloupe, very ripe
juice of 1 lemon
sweet cream base:
2 large eggs
¾ cup sugar
2 cup heavy or whipping cream
1 cup milk
Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is pureed.
Drain the juice into another bowl and reserve. Cover the melon puree and refrigerate.
Prepare the sweet cream base and whisk in the fruit juice.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
After the ice cream stiffens, about 2 minutes before it is done, add the cantaloupe.
If more juice has accumulated, do not pour it in because it will water down the ice cream. Continue freezing until the ice cream is ready.
For sweet cream base: Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes.
Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more.
Pour in the cream and milk and whisk to blend.
Makes 1 quart.
Ben & Jerry’s Cherry Garcia
¼ cup shaved semisweet chocolate bars
¼ cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup)
2 large eggs
¾ cup granulated sugar
2 cups heavy or whipping cream
1 cup milk
Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.
Ben & Jerry’s Chocolate Ice Cream recipe
4 oz unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 tspn vanilla
1 pinch salt
Gradually whisk in the milk and heat, stirring constantly, until smooth.
Remove from the heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Add the cream, vanilla and salt and whisk to blend.
Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
VARIATION: for Chocolate Almond - Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready.
Ben & Jerry’s Chunky Monkey Ice Cream
¾ cup dark chocolate chunks
2 large eggs
¾ cup sugar
2 cups heavy cream, or whipping cream
1 cup milk
2 tspn vanilla extract
walnuts, optional
2 bananas, overripe
juice of 1 lemon
Place the chocolate chunks in a bowl, cover and refrigerate.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk, and whisk to blend. Add the vanilla and whisk to blend again.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s directions.
Mash the bananas in a bowl, add the lemon juice, and whisk until smooth.
After the ice cream stiffens (about 2 minutes before it is done), add the banana mixture, chocolate chunks, and walnuts, then continue freezing until done.
Makes 1 quart
Ben & Jerry`s Coconut Ice Cream recipe
Sweet Cream Base I
2 large eggs
¾ cup sugar
2 cups heavy or whipping cream
1 cup milk
Sweet Cream Base II
2 cups heavy or whipping cream
¾ cup sugar
2/3 cup half-and-half
Sweet Cream Base III
2 cups light cream
1 cup sweetened condensed milk, cold
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1 x 15 oz can coconut cream, such as Coco Lopez
Select a Sweet Cream Base option and prepare as per instructions below. Add the coconut cream and blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
Make generous 1 quart.
Variations:
Coconut Almond - add ¾ cup roasted whole almonds (salted or unsalted) after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.
Coconut Chip - Add ¾ cup semisweet chocolate chips after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.
Coconut Rum - Whisk 2 tablespoons rum, preferably dark, into the cream mixture before transferring it to the ice cream maker. Complete the recipe as directed.
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Sweet Cream Base I
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Sweet Cream Base II
This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all.
Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half-and-half and whisk to blend.
Sweet Cream Base III
This recipe makes a less creamy, less rich ice cream. Ben likes the slightly “cooked” flavor of the sweetened condensed milk.
Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.
Ben & Jerry’s Dastardly Mash Ice Cream
½ cup raisins
1 cup water
½ cup pecan halves
½ cup roasted almonds, salted, whole
½ cup semisweet chocolate chips
2 oz unsweetened chocolate
1/3 cup unsweetened cocoa powder
1 ½ cups milk
1 cup sugar
2 large eggs
1 cup heavy cream or whipping cream
1 tspn vanilla extract
Soak the raisins in 1 cup water overnight in the refrigerator.
The next day, drain the raisins well and combine them with the pecans, almonds and chocolate chips in a bowl. Cover and refrigerate.
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (If the chocolate clumps or “seizes”, don’t worry - the milk will dissolve it). Whisk in the milk, a little at a time, and heat until blended. Remove from the heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla, and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s directions.
After the ice cream stiffens (about 2 minutes before it is done), add the raisin mixture, then continue freezing until done.
Makes 1 quart.
Ben & Jerry’s French Vanilla Ice Cream
2 eggs
¾ cup sugar
2 cups whipping cream
1 cup milk
2 tspn vanilla extract
Whisk the eggs until light and fluffy.
Whisk in the sugar until completely blended.
Pour in the whipping cream, milk, and vanilla extract, and keep whisking until smooth.
Transfer the mixture to an ice cream maker and follow the manufacturer’s instructions.
Ben & Jerry’s Fresh Georgia Peach Ice Cream
2 cups fresh, ripe, very small peaches, finely chopped
1¼ cups granulated sugar
juice of ½ lemon
2 large eggs
2 cups heavy or whipping cream
1 cup milk
Combine the peaches, ½ cup of the sugar, and the lemon juice in a bowl.
Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.
Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining ¾ cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions.
After the ice cream stiffens (about 2 minutes before it is done) add the peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart.
Ben & Jerry’s Fudge Ice Cream
4 oz unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy cream, or whipping cream
1 tspn vanilla
1 pinch salt
Melt chocolate in double boiler over hot (not boiling) water.
Gradually whisk in milk, stir until smooth. Remove from heat; let cool.
Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes.
Gradually whisk in sugar, then continue whisking 1 minute longer until completely blended.
Add cream, vanilla, and salt; whisk.
Add the chocolate mixture; blend well.
Cover, chill, and freeze according to ice cream maker’s directions.
Makes 1 quart.
Ben & Jerry’s Giant Chocolate Chip Cookies
½ cup butter, at room temperature
¼ cup granulated sugar
1/3 cup brown sugar
1 large egg
½ tspn vanilla extract
1 cup plus 2 tspn all-purpose flour
½ tspn salt
½ tspn baking soda
1 cup semisweet chocolate chips
½ cup coarsely chopped walnuts
Preheat oven to 350°F.
Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.
Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts.
Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.
Bake until the centers are still slightly soft to the touch, 11 to 14 minutes.
Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.
Makes 12 to 15 cookies.
Ben & Jerry’s Heath Bar Crunch Ice Cream
4 original Heath bars (1 1/8oz)
2 large eggs
¾ cup sugar
2 cups heavy or whipping cream
1 cup milk
2 tspn vanilla extract
Using a sharp knife, cut the candy bars into ½" - 1" chunks (about 1 cup).
Put into a bowl, cover & freeze.
Whisk eggs in mixing bowl until light & fluffy (1-2 minutes.)
Whisk in sugar a little at a time, then continue until well blended, about 1 more minute.
Add cream, milk, and vanilla, and whisk to blend.
Put in ice cream maker and freeze according to maker’s directions.
After ice cream stiffens, about 2 minutes before it is done, add the candy, then continue freezing until ready.
Makes 1 quart.
Ben & Jerry’s Cappuccino Ice Cream
2 large eggs
¾ cup sugar
2 cups heavy cream, or whipping cream
1 cup milk
3 ½ tbsp instant coffee, good quality, freeze-dried
1 tbsp ground cinnamon
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk, and whisk to blend.
Add 2½ tbsp of the coffee and cinnamon, and whisk to blend again.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s directions.
After the ice cream stiffens (about 2 minutes before it is done), add the remaining 1 tbsp coffee, then continue freezing until done.
Makes 1 quart.
Ben & Jerry’s Kiwi Ice Cream
6 ripe kiwis
1 cup sugar
1 tbsp sugar
2 large eggs
2 cups heavy or whipping cream
Peel the kiwis and mash them in a bowl until pureed. Stir 2 tbsp sugar into the fruit, cover, and refrigerate 1 hour.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
Whisk in 1 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Pour in the cream and whisk to blend. Stir in the kiwis.
Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions.
Makes 1 quart.
Ben & Jerry’s Mocha Swiss Chocolate Almond Ice Cream
2 large eggs
¾ cup sugar
4 tspn unsweetened cocoa powder
2 tbsp instant coffee, good-quality, freeze-dried
2 cups heavy cream, or whipping cream
1 cup milk
1 cup chocolate-covered almonds
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Add the cocoa and coffee and whisk to blend.
Pour in the cream and milk, and whisk to blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s directions.
After the ice cream stiffens (about 2 minutes before it is done), add the almonds, then continue freezing until done.
Makes 1 quart
Ben & Jerry’s New York Super Fudge Chunk
¼ cup white chocolate, chopped coarsely
¼ cup semisweet chocolate, chopped coarsely
¼ cup pecan halves, chopped coarsely
¼ cup walnuts, chopped coarsely
¼ cup chocolate covered almonds, cut in half
4 oz unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 tspn vanilla extract
1 pinch salt
Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate.
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water.
Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Add the cream, vanilla and salt and whisk to blend.
Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.
Transfer the cream mixture to an ice cream maker and freeze following the manufacturer’s instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready.
Makes 1 quart.
Ben & Jerry’s Orange Cream Dream Ice Cream
1/3 cup orange juice concentrate, thawed
2 tspn vanilla
sweet cream base:
2 large eggs
¾ cup sugar
2 cup heavy or whipping cream
1 cup milk
Prepare the sweet cream base.
Add the juice concentrate and vanilla and blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
For sweet cream base: Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes.
Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more.
Pour in the cream and milk and whisk to blend.
Makes 1 quart.
Ben & Jerry’s Oreo Mint Ice Cream
2/3 cup oreo’s, coarsely chopped
2 large eggs
¾ cup sugar
2 cups heavy or whipping cream
1 cup milk
2 tspn peppermint extract
Place the cookies in a bowl, cover and refrigerate.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk and whisk to blend. Add the peppermint extract and blend again.
Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions.
After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready.
Makes 1 quart.
Ben & Jerry’s Plum Ice Cream
1 cup ripe plums, peeled & chopped
¼ cup sugar
sweet cream base:
2 large eggs
¾ cup sugar
2 cup heavy or whipping cream
1 cup milk
For sweet cream base: Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes.
Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more.
Pour in the cream and milk and whisk to blend.
Combine the plums and sugar in a bowl and mash until pureed. Cover and refrigerate 1 hour.
Prepare the sweet cream base.
Drain the juice from the plums into the cream base and blend. Return the plum puree to the refrigerator.
Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions.
After the ice cream stiffens ( about 2 minutes before it is done) add the plum puree, then continue freezing until the ice cream is ready.
Makes 1 quart.