Mix-Ins

Mix-ins transform simple bases into complex experiences—chocolate chunks, cookie pieces, nut praline, candy. Timing and preparation determine whether mix-ins succeed or fail.

When to Add Mix-Ins

Timing	Mix-In Types	Notes
Last 30 sec of churn	Hygroscopic items (candy, honeycomb)	Limits exposure to moisture
During packing	Most items (chocolate, nuts, cookies)	Most control over distribution
Layered while packing	Swirls, ribbons	Creates defined layers

Caution

Never add mix-ins to liquid base before churning. They will either sink, dissolve, or create textural problems.

Preparation by Type

Chocolate

Form	Prep	Notes
Chips	Freeze 1 hour before adding	Prevents melting on contact
Chunks (from bar)	Chop, freeze	More irregular shape
Fudge pieces	Freeze	Soft at room temp
Shaved	Freeze, grate with microplane	Delicate ribbons
Stracciatella	Drizzle melted during churn	Creates shards

Cookies and Brownies

Item	Prep	Size
Oreos	Break into quarters	~15mm pieces
Brownies	Cut, freeze	10–15mm cubes
Cookie dough	Portion, freeze solid	10mm balls
Graham crackers	Crush coarsely	5–8mm pieces
Biscotti	Chop	5–10mm pieces

Key: Freeze before adding. Room-temperature cookies become soggy immediately.

Nuts

Type	Prep	Notes
Almonds	Toast, chop coarse	5–8mm pieces
Pecans	Toast, break by hand	Keep larger for texture
Hazelnuts	Toast, skin, chop	Remove skins while warm
Pistachios	Toast lightly, chop	Low temp to preserve color
Peanuts	Roast, salt, chop	3–5mm pieces
Praline	Make praline, chop	Various sizes

Candy

Item	Prep	Notes
Toffee	Break into shards	5–10mm irregular
Peppermint	Crush in bag	3–5mm pieces
Honeycomb	Break, add last minute	Very hygroscopic
Caramel pieces	Cut, freeze	Will soften slightly
Gummy candies	Not recommended	Freeze too hard

Note

Hygroscopic items (candy cane, honeycomb, toffee) absorb moisture and become sticky or soft. Add at the last moment and consume product within 1 week.

Fruit

Form	Prep	Notes
Fresh	Macerate with sugar	Prevents ice chunks
Dried	Soak in rum/liqueur or use as-is	Plumps and softens
Jam/preserves	Use as swirl	Don’t fold in—layer
Freeze-dried	Add at pack	Maintains crunch briefly

Sizing Guidelines

Size	Effect	Best For
3–5mm	Textural accent, frequent hits	Nuts, small chips, crushed candy
5–10mm	Chunky, distinct bites	Chocolate chunks, cookie pieces
10–15mm	Statement pieces	Brownie cubes, large nut pieces
15mm+	Very chunky	Only for specific applications

Amount Guidelines

Mix-In Type	Amount per 1 Qt	Notes
Chocolate chips/chunks	60–80g	Standard amount
Cookies/brownies	70–100g	Depends on density
Nuts	50–75g	Can be higher if starring
Candy pieces	40–60g	Often strong flavor
Fruit pieces	80–120g	Macerate first
Swirl/ribbon	~80g per 1 Qt (up to ~150g for looser ribbons)	Layered, not folded

Rule of thumb: 50–100g mix-ins per 1 Qt base is standard. More creates textural overload; less can feel sparse.

Folding Technique

Prepare Mix-Ins

Freeze items that need freezing. Have ready at arm’s reach.

Churn Base

Churn to draw temperature (–6°C).

Add Mix-Ins

Option A: Add to running machine in final 30 seconds. Dasher distributes evenly.

Option B: Transfer base to container, fold in by hand with spatula.

Fold Gently

If folding by hand:

1. Add mix-ins to top
2. Cut down center with spatula
3. Sweep along bottom
4. Fold over top
5. Rotate container, repeat
6. 8–10 folds maximum

Stop before fully homogeneous—some streaking is fine.

Transfer Immediately

Move to storage container and freezer promptly.

Swirl/Ribbon Technique

For distinct layers of sauce, caramel, or fruit:

Prepare Swirl Component

Sauce should be thick but pourable at room temperature. Test consistency.

Layer Method

1. Add 1/3 of ice cream to container
2. Drizzle 1/3 of swirl over surface
3. Drag knife once through (one pass only)
4. Repeat layers 2 more times

Final Swirl

After last layer, one final knife drag if desired. Do not over-mix or swirl disappears.

Troubleshooting

Problem	Cause	Solution
Mix-ins sank	Base too warm	Add at colder temperature
Chocolate melted	Chocolate not frozen	Freeze chips 1 hour before
Cookies soggy	Added too early or not frozen	Freeze; add at pack time
Fruit icy	Not macerated	Macerate with sugar
Candy dissolved	Hygroscopic + moisture	Add last second; consume within 1 week
Nuts soft	Absorbed moisture over time	Toast darker; consume sooner
Uneven distribution	Over-folded or under-folded	8–10 folds, evenly
Swirl disappeared	Too thin or over-mixed	Use thicker sauce; one knife pass only

Recipe: Chocolate Chip Cookie Dough

Eggless, safe-to-eat cookie dough for mix-in:

Component	Amount
Butter, softened	115g
Brown sugar	75g
Granulated sugar	50g
Vanilla extract	5g
Heat-treated flour*	130g
Salt	2g
Mini chocolate chips	80g

*Heat flour to 165°F / 74°C to eliminate bacteria. Spread on sheet pan, bake 5 min at 350°F.

Method:

1. Cream butter and sugars
2. Add vanilla
3. Mix in flour and salt
4. Fold in chips
5. Portion into 10mm balls
6. Freeze until solid

Recipe: Quick Praline

Component	Amount
Granulated sugar	100g
Whole nuts (almonds, hazelnuts, or pecans)	100g
Salt	1g

Method:

1. Toast nuts lightly
2. Make dry caramel with sugar (medium amber)
3. Add nuts and salt, stir to coat
4. Pour onto silicone mat, spread thin
5. Cool completely
6. Break into pieces

Pairing Suggestions

Base Flavor	Recommended Mix-Ins
Vanilla	Chocolate chips, cookie dough, brownies
Chocolate	Peanut butter cups, caramel swirl, hazelnuts
Coffee	Chocolate chunks, toffee, praline
Strawberry	Graham crackers, white chocolate
Caramel	Pecans, sea salt flakes, chocolate
Mint	Chocolate chips, crushed cookies
Peanut butter	Chocolate chips, banana, pretzel

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