Homemade Moose Tracks Ice Cream (Printable Version)
Creamy vanilla ice cream swirled with rich fudge and loaded with chocolate peanut butter cups for an indulgent frozen dessert.
# What You'll 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
# Directions:
01 - Whisk together heavy cream, whole milk, sugar, salt, and vanilla extract in a medium bowl until sugar is completely dissolved.
02 - Pour mixture into ice cream maker and churn according to manufacturer instructions for 20-25 minutes until thick and creamy consistency is achieved.
03 - Combine cream, chocolate chips, butter, corn syrup, and salt in small saucepan over low heat. Stir constantly until melted and smooth. Cool to room temperature before using.
04 - Gently fold halved 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 twice with remaining ice cream and fudge. Gently swirl knife through layers to create marbled effect.
06 - Cover container and freeze for minimum 6 hours or until firm enough to scoop.
07 - Scoop into bowls or cones and serve immediately.
# Expert Tips:
01 -
- The homemade fudge ripple stays soft and gooey straight from the freezer instead of turning into hard icy shards
- You can load in way more peanut butter cups than commercial brands ever dare to include
02 -
- Your ice cream container must go into the freezer for at least 24 hours before you start churning
- That fudge sauce needs to reach room temperature or it will melt your perfectly churned ice cream
03 -
- Chill your mixing bowl and whisk in the freezer for 15 minutes before making the base
- Cut your fudge drizzle time in half by making the sauce the day before