Ben & Jerry's Half Baked contains inflammatory soybean oil and soy lecithin, plus artificial flavors and processed cocoa. This organic seed oil-free version replaces soybean oil with grass-fed butter, eliminates soy lecithin entirely, and uses real vanilla beans instead of 'natural flavor' for clean ingredients and superior taste.
Based on: Ben & Jerry's Half Baked
· Makes approximately 30 servings
· Serving: 2/3 cup (125g)
Why This Recipe is Seed Oil Free
Commercial Ben & Jerry's Half Baked from Ben & Jerry's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic heavy cream
960g (4 cups) · Organic Valley Heavy Whipping Cream
Creates the rich, creamy base for both vanilla and chocolate ice cream portions
Organic whole milk
480ml (2 cups) · Organic Valley Whole Milk
Provides proper texture and prevents the ice cream from becoming too dense
Organic cane sugar
300g (1.5 cups) · Wholesome Organic Cane Sugar
Primary sweetener that creates smooth texture and prevents ice crystals
Creates rich custard base and natural emulsification without artificial lecithin
Pure vanilla extract
15ml (1 tablespoon) · Simply Organic Pure Vanilla Extract
Provides authentic vanilla flavor for the base ice cream
Organic cocoa powder
60g (3/4 cup) · Anthony's Organic Cocoa Powder
Creates rich chocolate flavor for half the ice cream base and brownie chunks
Grass-fed butter
170g (3/4 cup) · Kerrygold Grass-Fed Butter
Replaces inflammatory soybean oil in brownie and cookie dough chunks
Organic all-purpose flour
200g (1.5 cups) · Bob's Red Mill Organic All-Purpose Flour
Structure for brownie chunks and cookie dough pieces
Organic dark chocolate chips
120g (3/4 cup) · Enjoy Life Dark Chocolate Morsels
Provides chocolate chunks throughout the ice cream
Organic brown sugar
100g (1/2 cup packed) · Wholesome Organic Dark Brown Sugar
Adds molasses depth to cookie dough chunks
Sea salt
6g (1 teaspoon) · Redmond Real Salt
Enhances all flavors and balances sweetness
Baking soda
3g (1/2 teaspoon) · Bob's Red Mill Baking Soda
Leavening agent for brownie chunks
Instructions
Step 1. Prepare the custard base: In a heavy saucepan, combine 480ml whole milk with 150g cane sugar and heat to 175°F, stirring constantly with a wooden spoon. In a separate bowl, whisk 8 egg yolks until pale yellow (about 2 minutes). Slowly pour 1/4 of the hot milk mixture into the yolks while whisking continuously to temper them—this prevents scrambling. Return the tempered mixture to the saucepan and cook over medium-low heat, stirring constantly in a figure-8 pattern, until it coats the back of a spoon and reaches 170°F (about 5-7 minutes). The custard is ready when you can draw a line through it on the spoon with your finger. Strain through a fine-mesh sieve to remove any lumps.
Step 2. Split and flavor the base: Divide the custard into two equal portions (about 350ml each). For the vanilla base, whisk in 1 tablespoon vanilla extract and 480g heavy cream, then refrigerate. For the chocolate base, whisk 60g cocoa powder with 100ml of the remaining custard until smooth and lump-free, then combine with the remaining custard, remaining 150g sugar, and 480g heavy cream. Both bases must chill for at least 4 hours or overnight—this is critical for proper churning texture.
Step 3. Make brownie chunks: Preheat oven to 350°F. In a microwave-safe bowl, melt 85g butter and 50g dark chocolate chips together in 30-second intervals, stirring between each, until smooth (about 90 seconds total). In a separate bowl, whisk 100g flour, 30g cocoa powder, 100g cane sugar, and 3g salt. Add the melted chocolate mixture and 1 beaten egg, mixing just until combined—overmixing creates tough brownies. Spread into a greased 8x8 pan and bake for 15-18 minutes until a toothpick comes out with a few moist crumbs. Cool completely, then cut into 1/2-inch chunks. These will provide the fudgy texture that mimics the original.
Step 4. Prepare cookie dough chunks: Cream 85g softened butter with 100g brown sugar and 50g cane sugar using a hand mixer for 2-3 minutes until light and fluffy. Beat in 1 egg and 1 teaspoon vanilla extract. In a separate bowl, whisk together 100g flour and 3g salt. Add dry ingredients to wet ingredients, mixing just until flour disappears—don't overmix. Fold in 70g chocolate chips by hand. Using a small cookie scoop or spoon, form into marble-sized balls and place on a parchment-lined baking sheet. Freeze for 30 minutes until firm—this prevents them from melting into the ice cream during churning.
Step 5. Churn the ice creams: Process both bases in your ice cream maker according to manufacturer directions, typically 20-25 minutes until they reach soft-serve consistency. The vanilla should be pale ivory and the chocolate should be rich and dark. If you don't have an ice cream maker, use the freeze-and-stir method: freeze in shallow pans, stirring every 45 minutes for 3-4 hours until creamy. During the final 2 minutes of churning, add half the brownie chunks and cookie dough pieces to each batch.
Step 6. Layer and final freeze: Line a 9x13 pan with parchment paper. Spread half the vanilla ice cream as the bottom layer, followed by half the chocolate, then repeat layers. Swirl gently with a knife to create marbled patterns—3-4 swirls maximum to maintain distinct flavors. Press the remaining brownie chunks and cookie dough pieces into the surface. Cover tightly with plastic wrap pressed directly onto the surface, then aluminum foil. Freeze for at least 4 hours or overnight until completely firm. To serve, let stand at room temperature for 5-10 minutes for easier scooping.
Step 7. Storage and serving: Store covered in the freezer for up to 1 month for best quality. Serve 2/3 cup portions (125g) to match the original serving size. Unlike commercial ice cream with stabilizers, this will freeze harder—always allow 5-10 minutes softening time. For best texture, store in an airtight container with parchment paper pressed against the surface to prevent freezer burn. Each serving provides the same indulgent experience as the original but with clean, organic, seed oil-free ingredients.
Storage
Store in airtight container with parchment pressed against surface. Keeps 1 month frozen. Allow 5-10 minutes softening before serving—no stabilizers mean firmer freeze.
Cost Comparison
Cost per serving (homemade)$0.90
Cost per serving (store-bought)$2.16
Savings58%
Initial ingredient investment is higher but creates multiple batches. Organic, grass-fed ingredients cost more than conventional but eliminate seed oils, artificial flavors, and preservatives while providing superior nutrition and taste.