Mix-ins & toppings for ice cream
There are 45 products.
Mix-ins and toppings for ice cream turn a good ice cream into a real treat: crunchy brittle, fine chocolate pieces or delicate meringues add bite and variety. Whether you fold them straight into the ice cream or use them to decorate sundaes, cups and ice lollies, this category has everything to give your home-made ice cream the finishing touch.
Crunchy and chocolatey mix-ins
Mix-ins are folded in at the end of churning or when filling the tub. Favourites include:
- Brittle made from almonds or hazelnuts, caramelised pecan crumbs, nougat crumbs and speculoos crumbs
- Salted caramel shards, mini caramel cubes, crêpes dentelles pieces and caramelised rice crisps for crunch
- Roasted cocoa nibs, including origins such as Ghana, Madagascar and Nicaragua, for a bittersweet chocolate note
- Chocolate shavings in white, milk, dark or caramel flavour and bake-stable chocolate drops
- Mini and micro marshmallows, white mini meringues and colourful meringues for nostalgic flavours
- Mini Petit-Beurre biscuits and chocolate coffee beans for cookie or coffee flavours
More crunchy ingredients are in Brittle & crunchy toppings, and cocoa nibs and cocoa powder in Cocoa powder & cocoa nibs. A tip: chill the mix-ins before folding them in so the ice cream does not soften.
Stracciatella, coatings and toppings
For real stracciatella, melt couverture and drizzle it in a thin stream into the almost finished ice cream. The chocolate sets instantly and breaks into fine flakes as you stir. Suitable choices include dark, milk and white couverture drops, Callebaut white 28 % and milk 33.6 % chocolate, and grand cru varieties such as Maracaibo 65 % or Felchlin Bolivia 68 %. More in Callebaut couverture.
To coat ice lollies or scoops, the crunchy milk chocolate coating is ideal: dip the well-frozen ice cream briefly and let the coating set on a cold tray. Suitable moulds are in Ice cream moulds.
When serving, toppings such as caramel topping, brittle or meringue pieces round off every sundae. Monin syrups in passion fruit or caramel add flavour to milkshakes, affogato or sundaes. More sauces and dessert toppings in Toppings.
Frequently asked questions about mix-ins & toppings for ice cream
When do I add mix-ins?
Ideally in the last few minutes of churning or when filling the tub, so the pieces stay whole.
Does brittle stay crunchy in ice cream?
Over time it can absorb moisture. For maximum crunch, sprinkle it on just before serving.
Which chocolate is best for stracciatella?
Couverture melts well and spreads finely, while chocolate drops and shavings suit larger pieces.
See also: Nut pastes & creams for ice cream · Fruit purées for ice cream & sorbet · Ingredient for homemade ice cream