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Homemade Moose Tracks Ice Cream

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Here’s a delightful recipe for homemade Moose Tracks Ice Cream—a creamy vanilla base swirled with rich fudge and studded with peanut butter cups.

Ingredients

Scale
  • Ice Cream Base:
    • 1½ cups heavy cream
    • 1½ cups whole milk
    • â…” cup granulated sugar
    • â…› teaspoon kosher salt
    • 2 teaspoons pure vanilla extract
  • Mix-Ins:
    • ¾ to 1 cup hot fudge sauce, cooled (store-bought or homemade)
    • 1 cup miniature peanut butter cups, halved or chopped

Instructions

  1. Prepare the Ice Cream Base:
    • In a large bowl, whisk together the heavy cream, milk, sugar, salt, and vanilla extract until the sugar is fully dissolved.
  2. Churn the Ice Cream:
    • Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  3. Add Mix-Ins:
    • Transfer one-third of the churned ice cream to a freezer-safe container.
    • Drizzle a generous amount of the cooled hot fudge sauce over the ice cream and sprinkle with a portion of the chopped peanut butter cups.
    • Repeat the layering process two more times with the remaining ice cream, fudge sauce, and peanut butter cups.
  4. Freeze:
    • Cover the container and freeze for at least 4 hours, or until the ice cream is firm.

Notes

  • For best results, ensure the hot fudge sauce is cooled to room temperature before adding to the ice cream to prevent melting.
  • If you don’t have an ice cream maker, you can make a no-churn version by whipping 2 cups of heavy cream to stiff peaks, folding in a 14-ounce can of sweetened condensed milk and the vanilla extract, then layering with the fudge sauce and peanut butter cups as described above. Freeze until firm.

Find it online: https://recipe.newsvks.com/homemade-moose-tracks-ice-cream/