How this style works
A mix-in is not an ingredient in the base — it is a separate pass at the end. Stir crushed cookies into a liquid base before it freezes and the blade will grind them into brown dust on the way down. Add them afterward on the Mix-In program instead: poke a hole to the bottom of the pint, drop the pieces in, and run it so they fold through whole.
That leaves the base free to be simple and rich. These recipes start from whole milk with a little heavy cream, sugar, and a spoon of instant pudding mix, whisked together cold and frozen flat for a full 24 hours. The extra dairy fat means the base is not fighting to hold together, so the finished pint has enough body to carry solid pieces without going soupy around them.
The order matters more than the timing: spin first on Ice Cream, re-spin with a tablespoon of milk if that first pass looks crumbly, and only then run the mix-in. Chop or crush your additions smaller than you think you need to — pieces that are too large sit in the pint rather than distributing through it.
