Posted in Desserts on October 16, 2026
Dessert shops and ice cream parlors are built on delivering memorable treats that keep guests coming back. Forty-three percent of consumers prefer classic, traditional dessert items, with 27% citing brand as an important factor when selecting a dessert.1 For dessert-focused operators, that presents an opportunity to combine the familiarity of trusted brands with original recipes and presentations that set their menu apart.
In the following Q&A, Mondelēz chef Joel Minkoff shares his expert insights on using iconic Mondelēz brands as flexible and efficient building blocks for signature desserts and beverages.
Dessert shops and ice cream parlors are built on delivering memorable treats that keep guests coming back. Forty-three percent of consumers prefer classic, traditional dessert items, with 27% citing brand as an important factor when selecting a dessert.1 For dessert-focused operators, that presents an opportunity to combine the familiarity of trusted brands with original recipes and presentations that set their menu apart.
In the following Q&A, Mondelēz chef Joel Minkoff shares his expert insights on using iconic Mondelēz brands as flexible and efficient building blocks for signature desserts and beverages.
Q: Fifty-eight percent of consumers go out of their way for a signature dessert they can’t find anywhere else.1 How can dessert shop operators use familiar brands like OREO or SOUR PATCH KIDS as starting points for original desserts while still making each creation unmistakably their own?
Chef Joel: To attract the consumers looking for signature desserts, operators can use recognizable brands to connect and harmonize flavors. The key is weaving beloved brands into scratch-made elements that deliver a nostalgic twist that keeps guests coming back. For example, consider chopped Golden OREOs folded into a summertime fresh blueberry cheesecake.
Q: Many dessert operators are looking for ingredients that can work across multiple menu items. What are some creative ways a single Mondelēz ingredient can appear in plated desserts, frozen treats, bakery items and limited-time specials without feeling repetitive?
Chef Joel: Leveraging the Mondelēz Away From Home portfolio of ingredients across multiple dessert categories can streamline prep time while offering versatility. The secret to keeping a menu exciting and diverse, without repetition, is creative application, varied textures and distinct flavor profiles for each item. A single ingredient, such as chopped OREO Cookie Pieces, can work across your entire menu simply by altering its format, portion size and serving occasion. OREO demonstrates exceptional range in applications like ice cream, cookies, brownies, cheesecake and fudge. OREO cheesecake, in particular, continues to gain momentum — and with chopped Golden OREO Cookie Pieces now available, operators have even more ways to expand flavor options and menu applications.
Q: Customization continues to be a major draw for dessert concepts. How can operators use Mondelēz cookies, crackers and candies as mix-ins, toppings or inclusions that encourage guests to personalize desserts while keeping back-of-house execution simple?
Chef Joel: Customization is a powerful draw for dessert menus, giving guests the ability to tailor treats to their preferences. To drive personalization while keeping execution streamlined, operators can turn to pre-chopped OREO Cookie Pieces, adding the power of recognized brands while minimizing labor. Meanwhile, OREO base cake and graham cracker crumbs deliver speed-scratch solutions for pie and cheesecake crusts. With versatile formats and built-in brand recognition, these ingredients make it easy to offer personalization without adding complexity to the back of house.
Q: Consumers love desserts that deliver multiple textures in every bite. Which Mondelēz ingredients do you find especially versatile for adding crunch, creaminess, chewiness or surprise to ice cream, pastries and layered desserts?
Chef Joel: Mondelēz offers premium, recognizable branded inclusions that can be utilized to create multi-textured desserts and add a dynamic appeal to beverages, ice cream and baked goods. Each ingredient delivers a distinct sensory role. For example, OREO Cookie Pieces deliver a satisfying flavor and crunch. OREO base cake offers the signature chocolate OREO taste. SOUR PATCH KIDS Bitz add a sour profile, chewiness and a pop of color.
Q: Dessert beverages, from loaded milkshakes to specialty coffees and frozen drinks, are becoming go-tos in their own right. How can operators incorporate Mondelēz brands into beverages in ways that enhance flavor, texture and presentation rather than simply serving as a garnish?
Chef Joel: Operators can incorporate Mondelēz Away From Home brands like OREO, Golden OREO and SOUR PATCH KIDS into dessert beverages in several ways beyond relying on them as just a topical garnish alone. These high-quality branded ingredients can be blended directly into the drink bases for adding a distinct flavor and texture. This traditionally works well in blended milkshakes, frozen coffees, lattes and frozen hot chocolate. They can also be applied in layers in thicker “float-style” builds with complementary sauces to add visual appeal. Thicker sauces, icings and cookie crumbs can also be used in coating glassware rims for an elevated presentation. All of these styles are pulled together when complemented with garnishes like whipped cream or cold foam, cookie crumbs, and a sauce drizzle to become integral components that elevate the entire drink experience.
Q: Limited-time offers help dessert shops stay relevant without overhauling the menu. What advice would you give operators for using familiar Mondelēz brands to create seasonal desserts and beverages that feel fresh with minimal operational complexity?
Chef Joel: Leveraging well-known Mondelēz brands offers dessert shops a powerful way to launch exciting, limited-time offers without increasing operational complexity. The most successful LTOs share common traits: They’re easy to train staff on, they repurpose existing ingredients in creative ways, and they require minimal additional preparation. Rather than building entirely new platforms from scratch, the ideal LTO strategy for dessert shops is to refresh core menu items with seasonal, nostalgic or premium twists. This approach keeps execution simple while delivering the novelty customers desire. By thoughtfully integrating trusted Mondelēz brands into this framework, dessert shops can consistently deliver fresh, seasonal offerings that excite customers, all while maintaining smooth, efficient day-to-day operations.
Q: Today’s guests often want desserts that feel both nostalgic and unexpected. How can operators combine Mondelēz brands with global flavors, premium ingredients or contemporary presentations that surprise customers while preserving the comfort and familiarity they love?
Chef Joel: Operators can create desserts that surprise and delight customers while maintaining broad nostalgic appeal by pairing the familiarity of Mondelēz brands with unexpected global flavors, premium ingredients and modern presentations. The winning formula is to keep the dessert format recognizable, then elevate it with trending flavors and upscale touches. Globally inspired flavors such as matcha, dulce de leche and ube complement premium ingredients like single-origin chocolate, mascarpone and pistachio, all pairing seamlessly with Mondelēz chopped cookies as inclusions and toppings. Compelling plating techniques like deconstructed builds, layered compositions, dramatic stacks, artful side sauces and edible garnishes like the nonpareils featured in trending dot cakes add visual intrigue and a sense of occasion. The result is a dessert that feels both comfortingly familiar and excitingly new.
Explore the Culinary Center for chef-developed recipes and menu ideas designed specifically for dessert shops, ice cream parlors and other sweet-focused operators. For a deeper look at the latest consumer behaviors and menu trends, request your complimentary 2026 Away-From-Home Industry Trends Guide and get actionable insights that can help inspire your next signature dessert or beverage creation.
1. Datassential, Keynote Reports: Desserts, January 2026
