Homemade Moose Tracks Ice Cream (Print Version)
Rich vanilla base layered with chocolate fudge swirls and peanut butter cup pieces for the ultimate creamy frozen dessert.
# What You Need:
→ Ice Cream Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 1/4 teaspoon salt
05 - 1 tablespoon pure vanilla extract
→ Fudge Swirl
06 - 1/2 cup heavy cream
07 - 1/2 cup semisweet chocolate chips
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons light corn syrup
10 - Pinch of salt
→ Mix-ins
11 - 1 cup mini chocolate peanut butter cups, halved
# Preparation Steps:
01 - Whisk together heavy cream, whole milk, granulated sugar, salt, and vanilla extract in a medium bowl until sugar completely dissolves.
02 - Pour mixture into ice cream maker and churn according to manufacturer's instructions for 20–25 minutes until thick and creamy consistency develops.
03 - Combine heavy cream, semisweet chocolate chips, unsalted butter, light corn syrup, and salt in small saucepan over low heat. Stir constantly until melted and smooth, then cool to room temperature.
04 - Gently fold halved mini chocolate peanut butter cups into churned ice cream until evenly distributed.
05 - Spoon one-third of ice cream into freezer-safe container, drizzle with one-third of fudge sauce. Repeat layering process twice with remaining portions, then swirl knife through mixture for marbled effect.
06 - Cover container and freeze for minimum 6 hours until firm texture achieved.
07 - Scoop into bowls or waffle cones and serve immediately.
# Expert Advice:
01 -
- The homemade fudge sauce stays soft and spoonable even after freezing, so you get those perfect ribbons in every bite instead of hard frozen chunks
- Making it yourself means you control exactly how many peanut butter cups go in (spoiler: the answer is as many as you want)
02 -
- Let the fudge cool completely before layering, otherwise it will melt your ice cream and you will end up with a soupy mess
- Freeze your storage container for at least 30 minutes before adding the ice cream—this helps it freeze faster and prevents ice crystals from forming
03 -
- Chill your mixing bowl and whisk in the freezer for 15 minutes before making the base—everything stays colder and churns faster
- Toast your halved peanut butter cups at 300 degrees for 3 minutes before folding in, and thank me later for the warm, melty pockets of peanut butter