Ben & Jerry’s Homemade Ice Cream & Dessert Cookbook

Ben and Jerry's Ice Cream and Dessert Book

This is a really fun cookbook, with amazingly successful home versions of many Ben & Jerry’s ice creams. It fools you because it is small and thin but must have close to 200 recipes in it and a lot of very useful and interesting information on homemade ice cream making. I have hesitated to post about it before because many of the recipes have a particular signature element to them that has since become a major health issue, but I guess wasn’t on the radar when it was published in 1987. Namely, most of them call for the incorporation of raw eggs into the ice cream mixes that are then not cooked before you freeze them in your ice cream maker. Doing this risks infection from salmonella. Not a particularly pleasant and sometimes fatal disease. You can read more about it here on the Mayo Clinic website.

Now there is a lot of controversy over just how much of threat there really is of contracting salmonella from raw or under cooked eggs and you are going to have to do your own research and make your own decisions, for these recipes and the way you use eggs in other kinds of recipes.

OK so now that that is on the table, I still think this is a cookbook worth checking out. The flavors included are soul-satisfyingly over the top, crazy and inspirational, as you will see from the list below. And as I’m going to show, there are some simple ways to make both egg-less or safely cooked versions of those containing raw eggs, if you don’t feel comfortable making the originals. Lastly you can pick up this cookbook used for a song.

An Egg-less, Uncooked Variation

1 large egg is about 1.75 liquid ounces or about 1/4 cup. So for those recipes that use raw eggs, leave them out entirely and replace each with 1/4 cup of heavy cream. This will give you about the same number of servings of the original recipe.

Additionally, you can replace up to 1/3 of the sugar with the equivalent amount of light corn syrup (standard baking corn syrup, not the evil high fructose variety). Using corn syrup will go a long way towards retaining the smoothness of texture you would otherwise get from the eggs.

Of course an egg-less recipe isn’t going to have the taste of eggs! For that you need to use the..

Cooked Egg Custard Variation

More work, but you will end up with ice creams that taste closer to the originals (dare I say probably taste better than!). Since we are only going to use the egg yolks not the whites, I suggest adding one extra yolk for every whole egg called for in a recipe to help make up for the lost volume of the missing whites. So if a recipe calls for 2 eggs, use 3 egg yolks.

The basic cooking technique may have to be altered a little depending on the recipe but goes like this.

  1. Whisk together the egg yolks in a medium mixing bowl and set aside. I suggest you read this post on various ways of tempering an egg custard before continuing.
  2. Before adding any other flavors, combine the milk, cream and sugar called for in the recipe, in a heavy bottomed saucepan and stir them over a medium heat until the sugar is completely melted and the mixture is just starting to steam a little. Remove the sauce pan from the heat.
  3. VERY gradually pour the hot mixture into mixing bowl containing the eggs, whisking constantly. Again, unless you are comfortable and experience with this process I urge you to click through the link above and read that post.
  4. Pour the combined mix back into the saucepan and return it to the heat. Cook, stirring, until the mix temperature reaches 165° F on an instant read thermometer or you can run your finger along the back of your stirring spoon or spatula coated with the mixture, and leave a trench that doesn’t immediately fill back in with the surrounding mixture. Immediately remove from the heat and pour into a cool bowl to stop the cooking process. Since the whole point of doing this is to avoid the possibility of getting salmonella, using an instant read thermometer is much more accurate. Whichever method you choose, do not cook your mix so long it becomes scrambled eggs.
  5. Continue with your recipe as it is laid out.

If you haven’t made an egg custard before this probably sound much harder than it is. Watch the short video in the above post I link to you will feel much more secure about attempting this.

Finally to whet your appetite here is a list of the recipes in the Ben & Jerry’s Ice Cream & Dessert book.

  • Heath Bar Crunch
  • Coffee Heath Bar Crunch
  • New York Super Fudge Chunk
  • French Vanilla
  • Butter Pecan
  • Dastardly Mash
  • Fresh Georgia Peach
  • Raspberry
  • Mocha Swiss Chocolate Almond
  • Oreo Mint
  • Cherry Garcia
  • Ben’s Chocolate
  • Jerry’s Chocolate
  • Chocolate Almond
  • Chocolate Chocolate Chip
  • Light Chocolate
  • Chocolate Cinnamon
  • Chocolate Cinnamon Carob
  • Chocolate Malt
  • Chocolate Mint
  • Chocolate Peanut Butter
  • Light Chocolate Banana
  • Light Chocolate Nutty Fudge Chunk
  • Mandarin Chocolate
  • Apple Strawberry
  • Banana
  • Banana Fudge Chunk
  • Banana Carob-Chip
  • Banana Cinnamon Rum
  • Banana Strawberry
  • Strawberry
  • Cantaloupe
  • Coconut Cantaloupe
  • Orange Cream Dream
  • Kiwi Ice Cream
  • Plum Ice Cream
  • Pumpkin
  • Strawberry Coconut
  • Wild Blueberry
  • Almond Delight
  • Banana Peanut Butter
  • Chocolate Chip Cookie Dough
  • Honey Apple Raisin Walnut
  • Cappuccino
  • Cappuccino Chip
  • Coffee
  • Coffee Almond Swirl
  • Coconut
  • Coconut Almond
  • Coconut chip
  • Coconut Rum
  • Chocolate Fudge Pecan
  • Kahlua Amaretto
  • Kahlua Almond Fudge
  • Maple Walnut
  • Maple Grape Nuts
  • Mocha
  • Mocha Chip
  • Chocolate Graham Mocha Supreme
  • Mocha Fudge Chunk
  • Mocha Heathbar Crunch
  • Mocha Walnut
  • Peanut Brittle
  • Peanut Butter
  • Peanut Butter Chocolate Chip
  • Peanut Butter Fudge Swirl
  • Egg Nog
  • Vanilla Malt Chip

OK that’s it.. I’m not typing anymore and there are A LOT more…







4 thoughts on “Ben & Jerry’s Homemade Ice Cream & Dessert Cookbook

  1. I hadn’t thought of replacing the eggs with cream! I wanted to add another suggestion; I’ve always used egg beaters or generic egg substitutes and the ice cream has turned out delicious!

    • Hi Sonya

      That’s interesting and makes sense. Jeni Bauer talks about using butter extract/flavor in some of her ice creams to great effect and I can see how egg beaters might be similarly useful. I have had excellent luck using xantham gum in making simple non-dairy nut ‘ice creams’. The whole topic of healthier ice creams that come close to tasting like high fat, high dairy originals is something I want to cover more on the site.


      • Xantham gum sounds interesting – I just heard about it on America’s Test Kitchen radio and they said it worked well as a stabilizer. I made a note to check it out! On the other hand, I like my ice cream just fine as it is, but I only let myself have a scoop or two 🙂 Your healthy approach would be of interest to many people, and I wish you the best in your quest for a healthier ice cream!

        • Thank you Sonya. The Modernist Nut Ice Cream recipe uses a tiny bit of xantham for a completely dairy free dessert that is delicious. A tiny bit of xantham goes a long way so you really need a jewelers scale to use it. Not expensive and there is a link to one in the nut ice cream recipe.

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