Here’s a Homemade Moose Tracks Ice Cream recipe — rich vanilla ice cream swirled with fudge and studded with peanut butter cups. It’s a delicious, no-churn or churn-style treat that replicates the beloved store-bought classic.
🍦 Homemade Moose Tracks Ice Cream
Servings: 8–10
Prep Time: 20 minutes
Chill/Freeze Time: 4–6 hours
Total Time: ~6 hours (mostly freezing)
🧂 Ingredients:
For Vanilla Ice Cream Base (Churn or No-Churn):
No-Churn Version:
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2 cups heavy whipping cream
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1 (14 oz) can sweetened condensed milk
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2 tsp vanilla extract
Churn Version (custard-style, for ice cream maker):
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2 cups heavy cream
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1 cup whole milk
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3/4 cup granulated sugar
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1 tbsp vanilla extract
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4 egg yolks (optional, for extra richness)
Mix-ins:
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1/2 cup hot fudge sauce, slightly cooled
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1 cup mini peanut butter cups (halved if large)
🥄 Instructions:
👉 If using an ice cream maker (churn method):
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Make custard (optional):
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Heat milk, cream, and sugar until steaming (not boiling).
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Whisk egg yolks in a bowl; slowly add warm mixture to temper.
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Return to pan and cook gently until it coats the back of a spoon.
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Stir in vanilla. Chill mixture completely.
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Churn in your ice cream maker according to the manufacturer’s instructions.
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Add mix-ins: Once thickened, fold in peanut butter cups and swirl in fudge sauce. Transfer to a freezer-safe container.
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Freeze for 4–6 hours, or until firm.
👉 No-Churn Method:
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In a large bowl, whip the cream until stiff peaks form.
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In another bowl, combine sweetened condensed milk and vanilla.
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Gently fold whipped cream into the condensed milk mixture.
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Fold in peanut butter cups. Then gently swirl in fudge sauce (don’t overmix).
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Pour into a loaf pan or airtight container. Freeze for 4–6 hours until scoopable.
📝 Tips:
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Use homemade or store-bought fudge sauce, but make sure it’s cooled before swirling it in.
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Chill the peanut butter cups slightly for cleaner cuts and better texture.
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Want extra indulgence? Add a peanut butter swirl too.