Ben & Jerry's Half Baked Ice Cream Copycat Recipe (Free Cone Day Coming April 14)
Chocolate and vanilla ice cream loaded with cookie dough chunks and fudge brownie pieces — Ben & Jerry's Half Baked is their bestseller for a reason and this copycat nails it. Rich, chunky, and dangerously easy to eat straight from the container. Free Cone Day is April 14 — get practicing now.
Ingredients
Main ingredients
- Heavy cream 2.5 cups
- Whole milk 1.25 cups
- Egg yolks 6 pieces
- Granulated sugar 0.75 cups
- Unsweetened cocoa powder 0.33 cups
- Vanilla extract 2 tsp
- Semi-sweet chocolate chips 0.75 cups
- Brownie (baked, cut into chunks) 1.5 cups
- Edible cookie dough (chilled, cut into chunks) 1.5 cups
Seasonings/Sauce
- Kosher salt 0.25 tsp
Nutrition summary
Carbohydrates
43 g
44%
Protein
6 g
6%
Fat
22 g
50%
Cooking steps
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1
Prepare the brownie chunks: Bake your favorite boxed or homemade brownies, cool fully, and cut into generous 1-inch cubes. Freeze the cubes for at least 1 hour to maintain Ben & Jerry's signature chunky mix-in texture.
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2
Make the ice cream base: In a heavy saucepan, whisk egg yolks, sugar, and salt. Gradually add the milk. Over medium heat, cook—stirring constantly—until mixture reaches 170°F and thickens slightly. Remove from heat.
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3
Divide the custard base: For vanilla, stir in 1.5 cups cream and 1 tsp vanilla extract. For chocolate, mix the cocoa powder, 1 tsp vanilla extract, and remaining cream into the other half. Chill both bases until fully cold (4+ hours).
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4
Churn the base: Pour each base into an ice cream maker. Churn each until thick and creamy but not fluffy (about 20 minutes). Copycat tip: Ben & Jerry's uses slow churn and high butterfat for dense texture—you want minimal air!
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5
Mix-in time: By hand, fold half the prepared cookie dough and brownie chunks into the chocolate ice cream; the other half into the vanilla. Add chocolate chips for extra texture. Layer both ice creams in a container, maintaining distinct pockets of flavor. Freeze at least 4 hours before scooping.
Personalized Q&A
Q. Does this recipe taste like real Ben & Jerry's Half Baked Ice Cream?
Absolutely! This recipe uses a high butterfat custard base, generous frozen brownie and cookie dough chunks, and the same layering technique for both chocolate and vanilla ice creams. Just like the original, each bite is dense and loaded with mix-ins.
Q. Do I need an ice cream machine to make this copycat Half Baked Ice Cream?
For the densest, creamiest texture—true to Ben & Jerry's—you need an ice cream machine to churn the custard base. If you don't have one, you can use a no-churn method with heavy cream and sweetened condensed milk, but you'll miss some signature density.
Q. Can I customize for dietary needs or swap mix-ins?
Yes! To make it dairy-free, use non-dairy cream and milk. For less sweetness, reduce the sugar or use bittersweet chocolate chips. You can also swap out mix-ins—try peanut butter chunks, marshmallows, or fruit for your own spin.
Q. How does the nutrition compare to store-bought Ben & Jerry's Half Baked?
Per serving (140g), this recipe provides about 390 kcal, with 43g carbs (44%), 6g protein (6%), and 22g fat (50%). It's very similar to the real pint, especially for fat and carbs, so enjoy in moderation!
Q. How should I store homemade Half Baked Ice Cream and what's the best scooping texture?
Store your ice cream tightly covered in the coldest part of your freezer. It lasts up to 2 weeks. For the best texture, let it sit at room temp for 5-10 minutes before scooping—Ben & Jerry's chunk-loaded style is firm but creamy once thawed slightly.
