Chocolate and candy ice cream flavors

Mix-in flavors loaded with chips, fudge, marshmallows and candy pieces, from mint chocolate chip to s'mores.

This section holds the flavors where the fun is in the pieces: chips, fudge ribbons, marshmallows, nuts and chopped candy. Mint chocolate chip, rocky road and peanut butter cup are a few of them.

It is for anyone hunting for a sweet, crunchy, mix-in scoop, and for home makers who want to know how chocolate and mix-ins go in.

6 chocolate and candy flavors

  • Mint chocolate chip

    Cool peppermint ice cream with chocolate chips or shards

  • Rocky road

    Chocolate ice cream with marshmallows and almonds or walnuts

  • Peanut butter cup

    Salty-sweet peanut butter or chocolate ice cream with chopped candy cups

  • Peanut butter fudge swirl

    Vanilla with a fudge ribbon and small peanut butter cups

  • Toffee crunch

    Vanilla or caramel ice cream with buttery, brittle toffee pieces

  • S'mores

    Chocolate or vanilla with marshmallow swirl, graham crackers and chocolate

What the moon badges mean

  1. Rare Rare enough that you would most likely make it at home.
  2. Hard to find Look for it in specialty shops and seasonal runs.
  3. Sometimes found Found in some shops and some grocery freezers.
  4. Easy to find Common in most grocery freezers.
  5. Classic A classic you can buy almost anywhere.

Chocolate bases and mix-ins

Most of these pair a chocolate or vanilla base with pieces. The Guelph e-Book lists workable chocolate mixes at 3% cocoa powder, 2.5% cocoa powder plus 1.5% chocolate liquor, or 5% chocolate liquor, with the cocoa added before the mix is homogenized. In factory ice cream, it says, candy and nuts go in as the ice cream leaves the freezer, with about half its water frozen and roughly as soft as soft serve.

Make and serve them with these

Other flavor sections

Sources

  1. Ice Cream Technology e-Book: Chocolate and Cocoa H. Douglas Goff, University of Guelph
  2. Ice Cream Technology e-Book: Freezing/Whipping of Ice Cream H. Douglas Goff, University of Guelph

Every data source the site uses is on the Sources page.