customizable Chocolate chunk mix ins for ice cream


Chocolate chunk mix-ins are essential. I won’t wax poetic on it – if you’re looking up the recipe you’re already a believer in crunchy bits.

That’s the challenge, keeping it crunchy. Mixing in straight up chocolate or chocolate chips is like finding little frozen rocks in your ice cream To be fair, it is possible to mix in chocolate straight from the bar with good results but there are limitations and it doesn’t always work well. To get that satisfying melt in your mouth experience every time you need a little oil.

coconut oil

A tiny bit of refined coconut oil works like magic. It lowers the chocolate’s melting point so it effortlessly dissolves in your mouth – not break your teeth. Refined coconut won’t affect the flavor of the chocolate and is easy to find. Add a little to the chocolate as it melts and you’re good to go. It’s that easy.

what size?

Chocolate chunks can be any size you wish. Thickness matters. I find thin shards about 1/16″ – 1/8″ give a perfect complimentary bite without overpowering the gelato or ice cream with chocolate. Anything over 1/4″ I find too chunky (at that point I’d switch to brownie bite mix-ins) But whatever works for you is the right answer.

next level chunks

These chunks can be endlessly customized. Scatter a handful of nuts on the pan before pouring on the chocolate. Or bacon. I love chopping up bacon into tiny pieces (crunchy bits – nothing chewy) to use as Baco-Choco Chunks (really good in peanut butter gelato). Or add a drop of mint extract to the melted chocolate for minty choco chunks.

You get it – the only limit is your imagination.

pairings for chocolate chunks



This recipe makes chocolate chunk mix-in for ice cream or gelato just the way you like them.  Make them thick, thin or any size in-between.    Add in nuts, bacon or just about any flavoring.  The possibilities are endless.  

Thanks to a little coconut oil these chunks will melt in your mouth – not break your teeth. 


  • 225g  high-quality chocolate chopped (55-70%)
  •   25g  expeller pressed coconut oil 


Line a baking sheet with parchment paper and set aside. 

Put the chocolate and coconut oil in a small heavy-bottomed saucepan.   Melt over very low heat, stirring occasionally and watch carefully to make sure the chocolate doesn’t burn.   (If your stovetop doesn’t have a very low heat setting use the double boiler method.  Simmer a little water in a saucepan, place the bowl with the chocolate and coconut oil above it and melt the chocolate accordingly) 

Once it’s fully melted and glossy, immediately take it off the heat and pour onto the parchment paper.   Spread out to the desired thickness – approximately 1/16″-1/8″ for thin shards, 1/4″ or thicker for big chunks.  

Cool to room temperature then place in the freezer to finish hardening.   Cut into whatever size you like using a knife or smash the chocolate into shards.  Store in the freezer until ready to mix into gelato or ice-cream. 


I like to keep all the ‘chocolate dust’ left over from cutting the chunks.  The dust goes into a separate bag in the freezer and I’ll use it as a garnish on top of sundaes. 


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