Homemade Moose Tracks Ice Cream (Printable)
Creamy vanilla base layered with chocolate fudge swirls and peanut butter cup pieces for the ultimate frozen dessert experience.
# Ingredient List:
→ 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
# Steps:
01 - In a medium bowl, whisk together heavy cream, whole milk, sugar, salt, and vanilla extract until the sugar is completely dissolved.
02 - Pour the mixture into an ice cream maker and churn according to manufacturer's instructions for 20–25 minutes until thick and creamy consistency is achieved.
03 - While ice cream churns, combine cream, chocolate chips, butter, corn syrup, and salt in a small saucepan over low heat. Stir constantly until melted and smooth. Allow to cool to room temperature.
04 - Gently fold the halved mini chocolate peanut butter cups into the churned ice cream until evenly distributed.
05 - Spoon one-third of the ice cream into a freezer-safe container and drizzle with one-third of the fudge sauce. Repeat layering twice with remaining ice cream and fudge. Gently swirl with a knife to create a marbled effect.
06 - Cover the container and freeze for at least 6 hours or until the ice cream reaches firm consistency.
07 - Scoop into bowls or cones and serve immediately.
# Expert Advice:
01 -
- The fudge ribbon stays perfectly soft and spoonable straight from the freezer, never turning into those impossible ice shards that plague most swirl recipes
- Those halved peanut butter cups distribute evenly through every bite instead of sinking to the bottom like sad chocolate rocks
02 -
- The fudge sauce must reach room temperature before layering because hot sauce will melt your ice cream into a sad puddle
- Never skip the corn syrup in the fudge because it is the only thing keeping your swirl soft enough to scoop
03 -
- Chill your ice cream base overnight for the creamiest possible texture because fully chilled bases churn faster and hold less air
- Toast your container in the freezer for at least 30 minutes before adding the ice cream to help everything freeze faster and more evenly